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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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Principais autores: Qiuyan Liu, Georgina Benewaa Yeboah, Sen Wang, Haowei Zhang, Juan Wu, Qingling Wang, Yu Cheng
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-12-01
coleção:Gels
Assuntos:
emulsion-filled gel
dual protein
gel matrix
digestion
Acesso em linha:https://www.mdpi.com/2310-2861/12/1/37
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