Untangling the interplay between food microstructure, mechanical properties, macrostructural breakdown and in vitro gastric protein digestion

Summary

Increasing population, resource scarcity, and environmental challenges demand a sustainable food system. Protein digestibility, essential for growth and metabolism, is a key focus. Plant-based meat alternatives have gained traction to replace animal proteins but often offer lower protein quality. Emerging protein sources and technologies can enhance food structure, texture, and digestibility, improving the nutritional value of meat analogues. Understanding the interplay between food structure and protein digestion is critical for designing nutritious foods. This thesis aimed to untangle the interplay between food microstructure, mechanical properties, macrostructural breakdown caused by oral processing, and gastric protein digestion using in vitro digestion models.