Scientists have been playing around with sound waves to make chicken meat better. They wanted to see how sound waves and salt levels affect chicken protein when it's frozen and thawed. It turns out, sound waves can make the chicken protein more soluble and change its structure. This helps the protein bind better, making the meat more stable and less likely to lose wa...
You might know that wheat starch can gelatinize and form a gel when heated. But what happens when you add thermally glycated whey protein isolate, or gWPI, to the mix? This is made by heating whey protein isolate with lactose. Scientists found that gWPI can really change how wheat starch gels. First, gWPI can slow down the swelling and thickening of wheat starch, wh...
Scientists have recently discovered a fascinating way to improve the texture and nutrient delivery of food gels. They used a mix of proteins from black beans and whey, linking them together with transglutaminase. The key ingredient to make these into gels is glucono-δ-lactone. Here's where it gets interesting: when these proteins were pretreated with ultrasound, the ...
Scientists studied how capsaicin, the spicy compound in chili peppers, affects muscle proteins when exposed to certain free radicals. They found that adding more capsaicin can actually improve how these proteins form gels. This is important because strong protein gels are key to making foods like meat products and tofu taste good and stay together. Interestingly, ca...