Effect of Lubricity of Food Gels on Satiation and Satiety

Authors
Category Primary study
Registry of Trialsclinicaltrials.gov
Year 2019
The main aim of the study is to elucidate the influence of fibre-based hydrogels differing in their mechanical properties (characterized both instrumentally and sensorially) in terms of low/ high lubricity on satiety, satiation and salivary biomarkers.
Epistemonikos ID: a60b95f3ae6d19d8d37f60991d47aa8102b41376
First added on: May 07, 2024