Use of soybean oil to modulate the gel properties of soybean protein isolation‐wheat gluten composite with or without CaCl2

The presence of appropriate amount of soybean oil can fill the gel pores and improve the texture properties and network structure of soy protein isolate-wheat gluten (SPI-WG) composite gel. Excessive soybean oil may hinder protein-protein interaction and adversely affect protein gel. In addition, the presence or absence of CaCl₂ significantly affected the gelling properties of SPI-WG composite protein gels. © 2023 Society of Chemical Industry.