The food matrix structure is one of the key drivers to control the fate of food in the digestive tract and, consequently, the kinetics of nutrient release. Using in vitro and in vivo digestion models (pigs), we have demonstrated that, at identical composition, differences in dairy product macrostructure (liquid vs gel vs solid) lead to differences in gastric emptying, protein hydrolysis in the gut and amino acid bioavailability. When macrostructures are identical, differences at the microscopic scale can also have a strong impact on food digestion. For instance, egg white gels made by heat treatment at different pHs and ionic strengths exhibit differences in digestion kinetics depending on the ability of pepsin to diffuse into the egg white gel structure. Several examples of food matrix effect on the bioaccessibility/bioavailability of other nutrients (DHA, vitamins, minerals…) will be given. Correlation between bioaccessibility and bioavailability will be presented for different nutrients. The structure of food at different length scales can therefore be considered as a lever to control the kinetics of nutrients release during digestion and fulfil the nutritional needs of specific populations (elderly, obese, athletes) .