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Dual-function dextrin modulators in protein-rich matrices: Controlled aggregation for tailored fluid-gel transitions

Bowen Zou1, Junwei Zhang1, Xiaohan Zheng1

  • 1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, China.

Food Research International (Ottawa, Ont.)
|November 21, 2025
PubMed
Summary

This study presents a method to control soy protein (SP) aggregation using preheating, beta-cyclodextrin (β-CD), and resistant dextrin (RD). These ingredients allow for tailored rheological properties in high-protein foods.

Keywords:
DextrinHigh-protein foodsPreheatingSoy proteinViscosity

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