Xu-Xu Li

Thermal-induced tapioca starch/yeast protein composite gels for texture-modified food design: effect of component ratio on gel strength, viscoelasticity and microstructure of protein-filled starch network.

To develop soft gel matrices for texture-modified food applications, this study examined how varying the tapioca starch/yeast protein (TS/YP) mass ratio (100:0 to 70:30) influences the texture of composite gels and the underlying mechanisms. Results showed that as the YP proportion increased, water retention decreased,...