# Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)

> Research article (Food Chemistry X, 2024) · cited 16× · AI/ML

**Wikidata**: [openalex:W4404048729](https://www.wikidata.org/wiki/openalex:W4404048729)  
**Source**: https://4ort.xyz/entity/improve-the-fiber-structure-and-texture-properties-of-plant-based-meat-analogues-by-adjusting-the-ratio-of-soy-protein-i