date:Jun 20, 2023
including scientists from Lakehead University knew zein had viscoelastic or stretchy properties. They were curious whether they could use this to create a fibrous system.
The scientists found that combining and then stretching certain starches and proteins yielded a meat substitute, the texture of which closely matched that of cooked chicken and beef.
Using the CLSs BMIT and Mid-IR beamline enabled Dobson and her colleagues to see how the starches and proteins interact and to study the dif