Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion.

This study investigated the impact of calcium chloride (CaCl) and magnesium chloride (MgCl) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl or MgCl. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating.

Dietary fat and carbohydrate quality have independent effects on postprandial glucose and lipid responses.

Purpose: The magnitude of postprandial lipemia is influenced not only by the amount but also the type of fat and carbohydrate consumed. The aim of this study was to evaluate differences in postprandial glucose and lipid responses after a mixed meal containing low- or high-glycemic-index (GI) carbohydrate and three different types of fat varying in the degree of saturation in healthy subjects.

Methods: A randomized, controlled, single-blinded crossover study was conducted in 20 healthy Chinese men.

Soya milk exerts different effects on plasma amino acid responses and incretin hormone secretion compared with cows' milk in healthy, young men.

Apart from the well-known action of insulin, the mechanism by which soya and cows' milk improve postprandial glycaemia control was examined. In total, twelve healthy, young, Chinese men were studied on three separate occasions, in random order with isovolumetric (322 ml) control water, soya milk and cows' milk. Plasma total amino acid concentrations increased 30 min after test meals consumption and were higher after soya milk (230 %) and cow milk (240 %) consumption compared with water.

Lipid droplet size and emulsification on postprandial glycemia, insulinemia and lipidemia.

Previous studies have suggested that a smaller lipid droplet size results in a greater rate of lipolysis. However, acute health impacts of emulsification and small lipid droplet size are not well understood. We aimed to investigate the effect of emulsification and lipid droplet size on postprandial lipidemia, glycemia and insulinemia.

Co-ingestion of essence of chicken to moderate glycaemic response of bread.

Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a rich source of peptides and amino acids. White bread has become a popular staple food in all regions of Southeast Asia.

Impact of preloading either dairy or soy milk on postprandial glycemia, insulinemia and gastric emptying in healthy adults.

Purpose: Milk protein ingestion reduces post-meal glycemia when consumed either before or together with carbohydrate foods. The aim of this study was to compare the effects of dairy and soy milk consumed either before (preload) or together with (co-ingestion) a carbohydrate (bread), on postprandial blood glucose, insulin and gastric emptying in healthy participants.

Methods: Twelve healthy Chinese male participants were studied on five separate occasions using a randomized crossover design.