Lamination in fish analogues

Has anyone here heard of the use of lamination in the development of plant based fin fish analogues?

1. Ufuk Ayyıldız reply

   @PEICAN Sorry i did not understand your question exactly. Could you please give more details?

2. Michael Bryanton reply

   Creating a fish analogue by folding a lipid into a protein, ie: gluten.

3. Food & Material Scientist reply

   CAn elaborate please, did you mean layering or structuring

4. Michael Bryanton reply

   By layering. Lamination.

5. Wayne Van Nieuwenhuizen reply

   transglutaminase could be one option. It must be declared in ingredients but is used in imitation seafood. Although a meat binder, maybe with fish analogue will bind other protein…