Unlocking the potential of plant proteins for structuring food by building structure-function relationships KU Leuven
A highly relevant topic in the global food system, now and in decades to come, is the shift from animal protein towards plant protein based foods. Proteins play important roles in determining food structure and texture, e.g. in gelled systems, fibrous meat products or dispersed systems such as food foams and emulsions. Most plant proteins have inferior technological functionality in such systems when compared to animal proteins. Establishing ...