A Hydrogel Drink With High Fructose Content Generates Higher Exogenous Carbohydrate Oxidation and a Reduced Drop in Dental Biofilm pH Compared to Two Other, Commercially Available, Carbohydrate…

Overview of attention for article published in Frontiers in Nutrition, June 2020

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@DRTEHughes @CameronKeast @AndyJKing Here it is stated: about 0,4g of pectin and sodium alginate per serving (of a 30g gel (18g malto-13g fructose)) https://t.co/FfBTLL3s0d

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Papers on the topic of hydrogels: https://t.co/aACay3Lew1 https://t.co/wbvuIl2KCf https://t.co/YbzltgFNrr https://t.co/B2Te86pwqf https://t.co/n79s9vpIJ9. https://t.co/Srt3OgGdil https://t.co/aEDLDn0d6D

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RT @AndyJKing: CHO hydrogel with ⬆️ fructose = ⬆️ exogenous CHO oxidation + ⬇️ dental pH vs. to other, commercially available sports drinks…

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RT @AndyJKing: CHO hydrogel with ⬆️ fructose = ⬆️ exogenous CHO oxidation + ⬇️ dental pH vs. to other, commercially available sports drinks…

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