In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels
Author:
Affiliation:
1. Department of Food Engineering Middle East Technical University Ankara06800Turkey
2. Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14966
Reference50 articles.
1. Understanding the role of d‐Allulose and soy protein addition in pectin gels;Ates E.G.;Journal of Applied Polymer Science,2020
2. Bolus Formation and Disintegration during Digestion of Food Carbohydrates
3. Hypoglycemic Health Benefits of d-Psicose
4. Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples
5. NMR relaxometry study of gelatin based low-calorie soft candies
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