Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix

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 screened using gel hardness. The better-performing...

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Hlavní autoři:	Qiuyan Liu, Georgina Benewaa Yeboah, Sen Wang, Haowei Zhang, Juan Wu, Qingling Wang, Yu Cheng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-12-01
Edice:	Gels
Témata:	emulsion-filled gel dual protein gel matrix digestion
On-line přístup:	https://www.mdpi.com/2310-2861/12/1/37
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