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The effects of homogenization and heat treatment on the formation and the breakdown of clots during gastric digestion of whole milk were investigated using a human gastric simulator. Homogenization and heat treatment led to formation of coagula with fragmented and crumbled structures compared with the coagulum formed from raw whole milk, but a larger fraction of the protein and more fat globules were...
The digestion behaviour of unheated milk and heated milk (90 °C for 20 min) was investigated in a human gastric simulator (HGS). Unheated milks formed a clot after 10 min digestion, but the structure of the clot formed from unheated milk was different form that formed from heated milk. The clot obtained from unheated milk showed a closely knitted network with numerous small pores interspersed throughout...
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