10 Dover Drive
Singapore, 138683
Singapore
Singapore Institute of Technology
Ice Cream, plant-based protein, texture, Structure, sensory
Microalgae, Alternative proteins, Emulsion, High-pressure homogenization, Ultrasound, Protein structure
Plant-based seafood analogue, Surimi, Rice origin, Palm oil, sustainability, Cultivation, Food processing
Vigna radiata, food processing, Plant-based food protein, Protein structure, gelation, Rheological properties
High-moisture extrusion, Meat analog, sensory analysis, Consumer perception, Pea protein, Soy protein, Whey protein concentrate
protein fibril, Ionic interactions, Plant-based food protein, protein structure, Gelation, rheological properties
