The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial-Reference-Cited by-同舟云学术

The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial

Published:2024 Issue:10 Volume:15 Page:5613-5626
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Milan Amber M.¹²³^ORCID,Menting Giselle G. A.⁴^ORCID,Barnett Matthew P. G.²⁵^ORCID,Liu Yutong¹,McNabb Warren C.³⁵,Roy Nicole C.³⁵⁶,Hutchings Scott C.²^ORCID,Mungure Tanyaradzwa²⁷,Weeks Mike²,Li Siqi⁵^ORCID,Hort Joanne⁵⁸,Calder Stefan⁹¹⁰,O'Grady Greg⁹¹⁰,Mithen Richard F.¹³⁵

Affiliation:

1. The Liggins Institute, The University of Auckland, Auckland, New Zealand

2. AgResearch Limited, Palmerston North, New Zealand

3. The High-Value Nutrition National Science Challenge, Auckland, New Zealand

4. Wageningen University, Wageningen, Netherlands

5. The Riddet Institute, Palmerston North, New Zealand

6. Department of Human Nutrition, The University of Otago, Otago, New Zealand

7. The University of Melbourne, Melbourne, Australia

8. Food Experience and Sensory Testing Lab, Massey University, Palmerston North, New Zealand

9. Department of Surgery, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand

10. Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand

Abstract

Manipulating dairy food structures by adjusting processing pH is a viable tool for targeted nutrient delivery. Here, we show that a spoonable dairy gel raises circulating amino acids more than a sliceable dairy gel with the same composition.

Funder

Ministry of Business, Innovation and Employment

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO04474B

Reference74 articles.

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