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February 20, 2026European Food Research and Technology0 citations

Impact of Viscoelastic Properties on Fiber Formation in Soy Protein Blends

Effect of viscoelastic properties of soluble and insoluble soy protein isolate on the fiber formation and the distribution of insoluble dietary fiber in extrudates

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Authors

LFLiwei FuCCChenyu ChenZWZhaojun Wang

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Overview

Blends of soluble and insoluble soy protein showed altered morphology and mechanical properties, suggesting potential for meat alternatives.

Key Points

  • To investigate the viscoelastic properties of soy protein isolate blends and their influence on fiber formation and mechanical characteristics.
  • Model blends of soluble soy protein isolate and insoluble dietary fiber were produced through high-moisture extrusion.
  • The rheological behaviors, morphology, and mechanical properties of the extrudates were analyzed.
  • Blends with varying proportions of soluble and insoluble soy protein isolates were tested.”],
  • The ISS-40 extrudate showed pronounced fibrous structures with superior mechanical anisotropy.
  • The ISS-04 extrudate exhibited a gel-like structure with coalescence of IDF domains.
  • The distribution of dispersed IDF domains was influenced by the viscoelastic properties of the protein matrix.

Cite This Study

Fu et al. (2026) studied this question.

synapsesocial.com/papers/6997b921baf9c852d8c2610bhttps://doi.org/10.1007/s00217-026-05082-z
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