Effect of Gel Structure on the In Vitro Gastrointestinal Digestion Behaviour of Whey Protein Emulsion Gels and the Bioaccessibility of Capsaicinoids.

Molecules · 2021 · PMC7961952 · PMID 33806537

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an increasing trendno p-value reported

During the first 90 min of digestion, the soft gel showed an increasing trend in the d 4,3 of the emptied gastric digesta, whereas the hard gel showed a slight decreasing trend.

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a decreasing trendno p-value reported

The average oil droplet size showed a decreasing trend between 150 and 240 min of digestion, possibly because of gradual creaming of the coalesced oil droplets inside the Human Gastric Simulator (HGS). 2.2.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.