MicroTEXTURE: A Multiscale Deep Dive into Structure Formation of Plant-Based Curds
MicroTEXTURE aims at unlocking the secrets of structure formation of plant-based proteins through a multiscale approach combining microscopic imaging, macrostructural analysis and sensory evaluation. The research will focus on developing a new method for quantitative microscopic investigation of plant-based food materials and how this data relates and dictates the rheological and textural attributes.
The food industry is a large contributor to the total greenhouse gas emission (GHG), where the dairy industry accounts for 4% of total GHG. For cheese, solemnly the production of milk is the major contributor, making it an obvious choice to introduce plant-based alternatives (pbA). However, imitating milk gels using plant proteins has not been successful thus far due to a lack of understanding in how structure and texture is created and the connection between them. This project aims at characterizing the structure formation in plant protein under different processing conditions using both high spatial resolution dynamic microscopy (microscopic videos) and dynamic in-situ rheological measurements. Further these measurements will be paired with sensory test to build an understanding of how texture is perceived in these matrices.
The hypothesis of the project is thus that the dynamic mechanisms of how protein and lipids organize themselves in a gel will not only correlate with the dynamic rheological responses but will also play a major role in determining the final texture and mouthfeel perception of pbA's.
As follows the project hopes that through multiscale investigation new valuable knowledge can be obtained on this correlation which in the future can be used to develop new food using rational food design.
Funding
Period: January 2025 - December 2027
Amount: DKK 3 million.
Source: Novo Nordisk Foundation
The project activities will be focused around three areas:
1. Development of protocol for capturing high spatial resolution videos using spinning desk confocal microscopy (SDCM) incl. protocol for fluorescent labelling of dual protein/lipid imaging and method for image processing and quantification of these videos using existing machine learning software.
2. Investigation of structuring dynamics of different processing conditions (heat, acid, salt, and/or enzyme treatment) for one or more plant-proteins through use of dynamic microscopy and rheology.
3. Sensorial analysis of textural perception of plant-based matrices by a trained panel.
4. Correlation of structural data on multiple scales by investigating connections between microscopic, rheological and sensory results.
Project to establish a Food Microstructure Group
Funded by Novo Nordisk Foundation. PI: José Bonilla, Tenure-Track Assistant Professor.
This PhD project is part of the new food microstructure group and as such will benefit from the start package as it helps support and expand the activities originally planned.
None yet, stay tuned!
Ina Rud Folmer,
PhD Student
José Bonilla
PI, Tenure-Track Assistant Professor
Jens Saalbrink,
Research Assistant