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Researchers discover corn protein could unlock better texture in alt-meat products
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

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