Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release.
Zhaozhi HuangIngolf GruenBongkosh VardhanabhutiPublished in: Journal of food science (2018)
The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.