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Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali
Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali
All Graduate Theses and Dissertations, Fall 2023 to Present
In this research, we focused on understanding the critical elements impacting consumer experience and the nutritional value of dairy products, specifically their texture, mouthfeel, and protein breakdown in the gastrointestinal tract. Our study aimed to accomplish two main goals. First, we performed analysis of the tribological attributes of various commercially dairy products. The second objective was to investigate the process of disintegration and protein release in selected dairy products.
The study included an assessment of eight dairy products of varied consistencies: solid like cheddar, cheese curd, and parmesan; semi-solid such as cottage cheese, ricotta cheese, and yogurt; and liquid represented …