The effect of gel structure on the kinetics of simulated gastrointestinal digestion of bovine β-lactoglobulin

► A range of gel structures were formed from β-lactoglobulin or whey protein isolate. ► Large-particulate gels were the most resistant to simulated gastro-duodend proteolysis. ► Gels heated to 85 °C were more resistant than those heated to 70 °C. ► Firm particulate gels can persist longer and may be useful in inducing satiety.