Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.

ABSTRACT: Designing nutritious food for the elderly population often requires significant quantities of leucine-rich whey proteins to combat malnutrition, yet high-protein formulations can cause mouth dryness and increased oral friction. This study investigated how various colloidal processing methods and compositions impact the in vitro oral tribological properties of protein-rich emulsions and emulsion-filled gels. Oil-in-water emulsions with oil fractions from 1 wt% to 20 wt% were prepared, alongside emulsion-filled gels containing whey protein isolate (WPI), hydrolysed whey protein (HWP), or a blend of both (10 wt% protein content). Two processing approaches were employed: creating emulsions with an initial 10 w% protein content (M1) and initially forming emulsions with 0.1 wt% protein co

SUBMITTER: Araiza-Calahorra A 

PROVIDER: S-EPMC11324994 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature