CI

At a glance

ClinicalIndex Comparison Record
N/ACompleted· 84 enrolled
Drug / intervention
Solid Model +1 morebehavioral
Likely dose
Not stated in record
Structured eligibility isn't available for this trial yet — see the full criteria in the Eligibility tab below.

Standardized by ClinicalIndex from the ClinicalTrials.gov record · verify against the source.

Search/NCT03798730
NCT03798730N/ACompleted
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Investigation of the Perception of Protein Fortified Foods and Beverages

University of Reading·interventional·Posted Jan 10, 2019·Updated Feb 12, 2020

In Brief

A clinical study evaluating Solid Model and Liquid Model for Individual Difference and 2 related conditions. Completed, enrolled 84 participants across 1 site.

Detailed Summary

This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

Study Details

Study Typeinterventional
Allocation--
Masking--
Primary Purpose--
ConditionsIndividual Difference, Food Sensitivity, Food Preferences
CountriesUnited Kingdom
Collaborators--

Timeline

N/ACompletedFinished
20192020202120222023202420252026
First PostedJan 10, 2019
Enrollment StartJan 7, 2019
Primary CompletionJul 10, 2019
TodayJul 2, 2026
Enrollment to primary: 6 monthsPosted 7.5 years ago

Interventions

Solid Modelbehavioral

Cake and biscuit will be used, with the amount of protein varied to study the effect on perception of the products (using sensory methods of rating drying and discrimination tests "which is the stronger in drying")

Liquid Modelbehavioral

Intervention Description: To study the effect of protein denaturation on perception of whey protein beverages using sensory methods (rating drying as well as discrimination tests "which is the stronger in drying"). Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein beverages.