ArticleGels (Basel, Switzerland)2025
Gel Characteristics and Digestion of Composite Protein Emulsion-Filled Gels with Varying Soy and Whey Protein Ratios in the Matrix.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Emulsion Gels Stabilized Using Sweet Almond Expeller Globulin Modified by Ultrasonication Assisted with Chlorogenic Acid Conjugation: Preparation, Characterization, Stability, and Applications in Curcumin.Foods (Basel, Switzerland) · 2026Article
- Structural, Interfacial, Gelling, and Digestive Properties of Protein fromGels (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
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 screened using gel hardness. The better-performing gel (13%) was selected for matrix composition studies. Soy and whey composite protein mixed at different ratios (S/W = 0/10, 3/7, 5/5, 7/3, and 10/0) was dispersed into another soy-whey (S/W = 6/4) composite emulsion and gelled thermally. Different hybrid protein ratios in the matrix can alter the textural and rheological properties and, consequently, the digestion kinetics of mixed plant-animal gel systems. The storage modulus was highest at an S/W ratio of 0/10. The hardness of gel with the S/W ratio matrix of 0/10 was 3.10 and 9.60 times higher than that of 5/5 and 10/0 (
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Registered trials
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