Dietary fiber (DF) - inulin (IN), bacterial cellulose nanofibers (BC), crystalline cellulose (CC) and oat fiber (OF) – were added at a concentration of 5% (2.5% for OF) to a whey protein isolate (WPI)/sodium alginate (NaAlg) dispersion. Gel microparticles (GMP) were formed by cold gelation followed by mechanical shearing. Compression stress-strain curves of bulk gels were similar for GMP-CC and GMP-OF but different from GMP-IN and GMP-BC. The soluble fiber IN did not change the aggregated matrix of the parent WPI/NaAlg gel, while other sources of DF became incorporated into the microgel matrix. Rheological tests (20 °C) revealed that GMP with added DF had a predominantly elastic behavior. Texture profile analysis suggested that GMP and GMP-IN had advantages over a commercial thickener in terms of adhesiveness and cohesiveness. GMP with added DF may find applications in foods for the elderly as texturizer and/or a carrier of fiber.

膳食纤维（DF）-菊粉（IN），细菌纤维素纳米纤维（BC），结晶纤维素（CC）和燕麦纤维（OF）–以5％（OF的2.5％）的浓度添加到乳清蛋白分离物中（ WPI）/海藻酸钠（NaAlg）分散液。凝胶微粒（GMP）是通过冷凝胶形成，然后进行机械剪切而形成的。GMP-CC和GMP-OF的块状凝胶的压缩应力-应变曲线相似，但不同于GMP-IN和GMP-BC。可溶性纤维IN不会改变母体WPI / NaAlg凝胶的聚集基质，而其他DF来源则被掺入了微凝胶基质中。流变测试（20°C）表明，添加了DF的GMP具有主要的弹性行为。质地轮廓分析表明，就粘合性和内聚性而言，GMP和GMP-IN较市售增稠剂具有优势。