Elucidating interactions between Methylcellulose and food proteins to find a suitable replacement in meat analogs

• Forschungsstelle: INNOSUISSE
• Projektnummer: 121.319 IP-LS
• Projekttitel Englisch: Elucidating interactions between Methylcellulose and food proteins to find a suitable replacement in meat analogs

Schlüsselwörter (Englisch)

Life sciences, Foodtech

Abstract (Englisch)

Plant-based meat analogs require effective binders like methylcellulose for texture and water retention. However, low consumer acceptance drives the search for cleaner alternatives. To succeed at finding an effective replacement, it is crucial to understand binder interactions with food proteins.