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

• Unité de recherche: INNOSUISSE
• Numéro de projet: 121.319 IP-LS
• Titre du projet anglais: Elucidating interactions between Methylcellulose and food proteins to find a suitable replacement in meat analogs

Mots-clé (Anglais)

Life sciences, Foodtech

Résumé des résultats (Abstract) (Anglais)

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.