StrucSat – How structure affects satiety

StrucSat will ensure a more intelligent approach to developing highly palatable foods designed for weight management by understanding how food structure affects satiety and energy homeostasis.

Picture of milk in a laboratory

A research project funded by the Danish Council for Strategic Research (now a part of Innovation Fund Denmark), DuPont Nutrition Biosciences Aps and Arla Foods Ingredients Group R&D

Foods destined for weight management are most often products with reduced energy content. An alternative strategy is to develop food products with enhanced effects on satiety that can decrease food intake. Deliberate modification of food structure and texture can provide novel possibilities for affecting the eating rate, amount consumed and satiety as well as energy homeostasis. 





Hansen, T.T., Andersen, S.V., Astrup, A., Blundell, J., Sjödin, A. (2019): Is reducing appetite beneficial for body weight management in the context of overweight and obesity? A systematic review and meta-analysis from clinical trials assessing body weight management after exposure to satiety enhancing and/or hunger reducing products. Obesity Reviews, 20(7): 983-997,


Stender, E.G.P. & Birch, J., Kjeldsen, C., Nielsen, L.D., Duus, J.Ø., Kragelund, B.B., Svensson, B. (2019): Alginate Trisaccharide Binding Sites on the Surface of β-Lactoglobulin Identified by NMR Spectroscopy - Implications for Molecular Network Formation. ACS Omega, 4(4): 6165-6174,


Stender, E. G. P., Koutina, G., Almdal, K., Hassenkam, T., Mackie, A., Ipsen, R. and Svensson, B. (2018) Isoenergic modification of whey protein structure by denaturation and crosslinking using  transglutaminase. Food & Function


Stender, E. G. P., Khan, S., Ipsen, R., Madsen, F., Hägglund, P., Abou Hachem, M., Almdal, K., Westh, P. and Svensson, B. (2018) Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynatics and composition of complexes with beta-lactoglobulin. Food Hydrocolloids, 75, 157 – 163


Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, Lisette de Groot, Didier Dupont, Emma Feeney, Richard Ipsen, Jean Michel Lecerf, Alan Mackie, Michelle McKinley, Marie-Caroline Michalski, Didier Rémond, Ulf Risérus, Sabita Soedamah-Muthu, Tine Tholstrup, Connie Weaver, Arne Astrup, Ian Givens 2017 Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps, American Journal of Clinical Nutrition, 105, 1033–45


Glykeria Koutina, Eleni Ioannidi, Bárbara Nogueira and Richard Ipsen 2017 The effect of alginates on in vitro gastric digestion of particulated whey protein, International Journal of Dairy Technology, 70, 1-9


Glykeria Koutina, Colin A. Ray, Rene Lametsch & Richard Ipsen 2018 The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein, International Dairy Journal, 77, 10-18.


Funded by:

Logo Innovation Fund Denmark

StrucSat has received funding from the Danish Council for Strategic Research. However, the council has been closed down and strategic research is now a part of Innovation Fund Denmark.

Project: How food structure affects satiety – StrucSat
Period:  1 January 2014 - 31 December 2020

StrucSat logo


Picture of Dereck ChattertonDereck Chatterton
Associated Professor
Ingredient and Dairy Technology

Picture of Henriette HansenHenriette Hansen 
Senior Adviser 
Administrative Coordinator
FOOD Administration

Professor Richard IpsenRichard Ipsen
Original Coordinator
Ingredient and Dairy Technology