Gels (Basel, Switzerland)
Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix.
Qiuyan Liu, Georgina Benewaa Yeboah, Sen Wang, Haowei Zhang, Juan Wu, Qingling Wang, Yu Cheng
Published: 202510.3390/gels12010037
Abstract
The effect of mixed soy and whey protein in the matrix on properties and digestion characteristics of emulsion-filled gels was investigated. Different matrix protein concentrations (8-14%) with a composite soy and whey protein (SW) ratio of 5:5 were…
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