Effect of pH and Gluten Content of Wheat Flour on the Physicochemical Properties of Fermented Wheat Flour-Soy Protein Isolate Films
To enhance the properties of soy protein isolate (SPI) films using wheat flour (WF), medium-gluten WF-SPI films were prepared using film-forming solutions with pH values of 7, 8, and 9. The WF-SPI films with low, medium, high, and ultrahigh gluten concentrations were prepared when the pH of the film...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060080 |
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