Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels.

The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, /) to the systems and the stability of the obtained gels.