The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

► We show the effect of rennet gelation and heat treatment on milk protein digestion. ► Increasing the viscosity of the meal increases the gastric retention of the bolus. ► Gel matrices (vs. liquid meals) lead to delayed and lower levels of amino acids. ► The heat treatment has more effect on β-lactoglobulin digestion than on caseins. ► The nature of the matrix affected the release of gastrointestinal hormones.