ArticleFood chemistry: X2024
Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG).
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.Foods (Basel, Switzerland) · 2026Article
- Characterization of Fibrous Protein Gel Network Properties in Brewer's Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion.Gels (Basel, Switzerland) · 2026Article
- Structure modulation and physicochemical regulation: study on the structure-function relationship of soy protein isolate regulated byFood chemistry: X · 2026Article
- Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten.Molecules (Basel, Switzerland) · 2026Article
- Processing properties of cell-wall disrupted macroalgae in plant-based meat and the concept of a sustainable algal modifier database.Current research in food science · 2026Article
- Ergosterol Modulates Physicochemical Properties and Conformational Changes in High-Moisture Soy-Wheat Protein Extrudates.Foods (Basel, Switzerland) · 2025Article
- Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels.Gels (Basel, Switzerland) · 2025Article
- Application Potential of Lion's Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics.Foods (Basel, Switzerland) · 2025Article
- Mechanism Insights in Freeze-Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage.Foods (Basel, Switzerland) · 2025Article
- Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder.Food chemistry: X · 2025Article
- Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Soy Protein Isolate Improved the Properties of Fish Oil-Loaded Chitosan-Sodium Tripolyphosphate Capsules.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly improves the springiness and brightness of PBMAs. When the ratio of SPI to WG is 9: 3, PBMAs has the best fiber structure, storage modulus and apparent viscosity. Fourier transform infrared spectroscopy (FT-IR) results showed that the transition from α-helix to β-fold was an important reason for PBMAs fibers reinforcement. The intermolecular interaction of protein shows that the enhancement of fiber structure of PBMAs is related to the increase of disulfide bonds. In this study, low cost and high simulation degree PBMAs are provided as a reference for developing PBMAs.
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