Effect of Gelation pH on the Entrapment and In Vitro Gastrointestinal Digestion of Plant Proteins in Alginate Beads
The development of plant protein-based delivery systems is often limited by poor stability and low retention efficiency under gastrointestinal conditions. This study investigated how pH (4 and 7) during external gelation influences the physicochemical properties, entrapment efficiency (EE), and in vitro gastrointestina...