Lamination in fish analogues

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

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

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

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CAn elaborate please, did you mean layering or structuring

By layering. Lamination.

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 proteins with carregenan or Fibres.