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Legume Protein Isolate Properties and the Implications for Meat Analogue Production

thesis
posted on 2024-06-25, 09:04 authored by ALICE YONG JIA TIONG
The potential of utilizing legume protein isolates from plant sources such as soybean, yellow pea, and faba bean for the production of plant-based meat alternatives were investigated in this thesis. The roles of protein composition, structure, and solubility on the ability of the protein sources to form textural products were also determined. Different mechanism for proteins to form textural products was also shown through neutron scattering. This information can be used to improve the texture of plant-based meat alternatives.

History

Campus location

Australia

Principal supervisor

Leonie Van'Thag

Additional supervisor 1

Warren Batchelor

Year of Award

2024

Department, School or Centre

Chemical & Biological Engineering

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Engineering

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