Rheology
15 Mar 2024
Viscosity Modeling of Pea Protein Gels
An in-depth analysis of shear-thinning properties and the influence of ionic strength on texture formation.
Read articleDiscover our technical analyses and findings in the field of plant-based protein structuring, rheology, and industrial applications.
An in-depth analysis of shear-thinning properties and the influence of ionic strength on texture formation.
Read articleResearch into the cross-linking mechanisms that contribute to the fibrous texture in meat analogs.
Read articleEvaluation of process parameters for the consistent production of high-quality plant-based protein structures.
Read articleBased on our rheological analyses and texture modeling, we recommend the following materials and services for optimized plant-based protein structures.
Comprehensive analysis of the viscosity and shear-thinning behavior of your raw material mixtures for predictable texture.
More detailsSpecific hydrocolloids and protein cross-linkers to industrially replicate the fiber structure in meat substitutes.
More detailsPractical guidance on implementing extruder settings for optimal texture layers in your production line.
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