New article with my Chinese colleagues on the development of plant-based composite hydrogels from different kinds of plant proteins. These systems may be used to formulate novel sustainable foods "Fabrication, characterization, and application of soluble oat-soybean protein and oat-pea protein composites prepared using an alkaline-thermal treatment" Link: https://lnkd.in/epiP__UB
Interesting work in protein-protein interactions! There's a lot of potential for innovating proteins to improve nutrition and function. However, alkaline treatments like this (pH 12) should bring food safety into the equation: is the treatment causing amino acid racemization? What is the potential for lysoalanine formation?
PhD Candidate in Cell and Molecular Science | R&D Specialist
2wVery informative