Whey protein gels produced by high pressure treatment have a different texture from those prepared by heat treatment.However,it appears that no studies on the digestibility of these gels have been published.Therefore we undertook this study to compare the digestibility of heat-and high pressure-induced gels produced from whey protein isolate (WPI).To simulate in vivo gastrointestinal digestion of WPI gels,a pepsin-trypsin digestion system was used.