High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

•High moisture extrusion of soy protein concentration with gums is studied.•The influence of gums on the quality of extrudates is investigated.•Extrudates with 6% sodium alginate has the most abundant fibrous structures.•Disulfide and hydrogen bonds are important in constructing fibrous structures.•The addition of gums improves the rehydration rate and protein digestibility.