Articles in Plant-Based Foods
Plant-based food guides covering protein texture, fat systems, flavor masking, nutrition and emulsion stability. Start with Flavor Masking Plant Proteins, Nutritional Balance in Plant-Based Foods and Plant-Based Dairy Stability, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Reducing beany, bitter and earthy notes in plant-protein systems.
Nutritional Balance in Plant-Based FoodsBalancing protein, minerals, vitamins and sensory quality in plant-based formulation.
Plant-Based Dairy StabilityPreventing sedimentation, phase separation and heat instability in dairy alternatives.
Plant-Based Fat SystemsDesigning melting, creaminess and lubrication using plant fat systems.
Plant Protein Texture DesignBuilding bite, fibrousness and juiciness in plant-based foods.
Plant-Based Cheese MeltStarch, fat, protein and emulsifier choices for melt, stretch and oiling-off control.
Plant-Based Meat BindingProtein hydration, methylcellulose, fat retention and cooking loss control in meat analogues.
Oat Milk Enzyme ProcessStarch hydrolysis, sweetness control, viscosity and sediment prevention in oat drinks.
Plant-Based Yogurt FermentationCulture selection, protein stability, gelation and post-acidification in plant-based yogurt.
Legume Protein Off-Flavor ControlBeany notes, oxidation, heat treatment and masking strategy for legume proteins.