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Doctor of Philosophy, (Food Technology)
Study Completed: 2015
College of Sciences
Behaviour of Emulsion Gels in the Human Mouth and Simulated Gastrointestinal Tract
Excess intake of lipids leads to many serious chronic diseases such as obesity and diabetes and the regulation of lipid intake is a challenge to public health. Food structure design is a potential way to modulate lipid digestion. Mr Guo designed a series of differently structured whey protein emulsion gels that are regarded as model food. Disintegration of whey protein emulsion gels in the human mouth and simulated gastrointestinal tract was investigated, with a focus on effects of gel structure on the digestion of oil droplets incorporated in the gels. The results showed that the lipid digestion can be controlled by designing the structure of matrix surrounding oil droplets. Mr Guo''sfindings have the potential to assist the development of functional new foods that deliver health benefits such as lipid regulation, encapsulation and release of oil soluble nutrients.
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Last updated on Tuesday 04 April 2017