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.
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.