Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk

Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial

“…Both the physical (e.g., compactness, hardness and elasticity, size of fat globules) and the chemical parameters (e.g., protein/lipid ratio, P/Ca ratio) can influence the milk matrix and could therefore affect the bioavailability of AA. 3 In vitro studies indicate that casein coagulation is affected by mineral composition 22 since caseins form casein micelles with calcium, phosphate, and magnesium. 23 Partial decalcification of casein micelles results in looser-formed gastric clots and greater proteolysis.…”

The effect of food composition, processing, and texture on intragastric behavior, gastric emptying, and postprandial nutrient absorption

“…In vitro studies indicate that casein coagulation is affected by mineral composition (Yang et al, 2023) since caseins form casein micelles with calcium, phosphate, and magnesium (Farrell et al, 2006). Partial decalcification of casein micelles results in looser-formed gastric clots and greater proteolysis .…”