Use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl.

Background: Plant protein is widely used in the study of animal protein substitutes and healthy sustainable products. The gel properties are crucial for the production of plant protein foods. Therefore, the present study investigated the use of soybean oil to modulate the gel properties of soybean protein isolation-wheat gluten composite with or without CaCl .