Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion
The effect of β-glucan was tested on microstructure, sensory-specific satiation, subsequent food intake, and in vitro lipid digestion. A high internal phase emulsion was prepared with 75 % milk fat and 25 % whey protein water dispersion, and added as the lipid source to milkshake matrices. Two milkshake variants, one with 1 % β-glucan and the other without fibre, were produced and characterised by