Fig. 5: Viscosity and particle size evolution during in vitro digestion.
From: Evolution of the structure and rheology of processed seaweed Ulva spp. during in vitro digestion
A Evolution of the viscosity during in vitro gastrointestinal digestion (37 °C, 40 s−1). Dispersions were mechanically treated for 60 s (MT60), mechanically treated for 90 s at 25 °C (TT25) and mechanically treated for 90 s followed by thermal treatment at 100 °C (TT100). Values within the same time point with different letters differ significantly. Values within the same treatment with different number differ significantly. B Evolution of the average particle size D[3, 2] during in vitro digestion. C Viscosity of the liquid phase of the digesta after the gastric and the intestinal phase. The viscosity of the simulated gastric fluid (SGF) and simulated intestinal fluids (SIF) is also shown for comparison. Average and standard deviation of 6 independent in vitro digestion experiments.
