IMPACT OF DIFFERENT FIBERS ON THE RHEOLOGICAL PROPERTIES AND TEXTURIZATION PROCESS OF PLANT PROTEINS

The effects of high-pressure high-temperature conditions on protein-fiber interactions and the resulting textural properties are not yet fully understood. For this reason, the objective of this study is to investigate the mechanisms of protein-fiber interactions under high-pressure high-temperature conditions, making possible to optimize and tailor the texture of plant-based products. Understanding how proteins and fibers interact and contribute to the overall texture can aid in the development of novel processing techniques, ingredient combinations, and formulation strategies. This knowledge can further facilitate the creation of plant-based products with high quality in terms of texture, mouthfeel, and sensory experience.