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Abstract Standardized, model solid foods were developed with varying initial hardness and breakdown rates during in vitro digestion. One class of model foods was based on the Standard American Diet,… Click to show full abstract
Abstract Standardized, model solid foods were developed with varying initial hardness and breakdown rates during in vitro digestion. One class of model foods was based on the Standard American Diet, with strong and weak gel versions created by modulating pH. Another class was developed using whey protein hydrogels, with strong and weak gel versions produced by addition of pectin. The initial hardness of the model foods ranged from 6.2 ± 1.0 N (whey protein weak gel) to 56.2 ± 5.7 N (whey protein strong gel; p
Keywords:
breakdown rates;
digestion;
model solid;
model;
solid foods;
standardized model
Journal Title: Journal of Food Engineering
Year Published: 2022
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Journal Title: Journal of Food Engineering
Year Published: 2022
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!