Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo.
Food Res Int. 2023 Mar;165:112573. doi: 10.1016/j.foodres.2023.112573. Epub 2023 Feb 6.
Food Res Int. 2023.
PMID: 36869549