Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods
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A novel hybrid protein gel was developed to sustainably meet the growing demands for protein with pea and whey protein isolates (3:2 in 15 % w/v protein content) which was ultrasound treated (7.5 and 15 min), and gelled (90 °C, 60 min). The study investigated... ...
