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The production of food-grade fibers from maltodextrin with either whey protein isolate or soy protein isolate was evaluated in a needleless electrospinning setup. The ratio of maltodextrin to protein was varied. Higher protein content generally led to a higher electrical conductivity and viscosity. Compared to WPI samples, the use of SPI decreased the surface tension of the spinning dispersions while at the same time increasing the electrical conductivity from 0.39±0.00 mS/cm (WPI 80: 5) to 0.64±0.01 mS/cm (SPI 80: 5) and the apparent viscosity (γ˙= 100 s− 1) from 4.58±0.14 Pa⋅ s (WPI 80: 5) to 5.14±0.09 Pa⋅ s (SPI 80: 5). The high viscosity was identified to hinder electrospinning and the maltodextrin-SPI fibers had lower production rates of 0.50±0.25 g/h (SPI 80: 5) and higher diameters 4.74±2.33 μm (SPI 80: 5) compared to maltodextrin-WPI fibers (0.98±0.13 g/h and 2.85±0.95 μm for WPI 80: 5). Removing the …