How can we predict and compare the performance of novel plant-based proteins as functional food ingredients, like in the interfacial stabilization of emulsions and foams?
In our recent article, we propose a new method (alternate subphase tensiometry) for the mapping of plant protein interfacial adsorption data, allowing the compilation of all current data in standardized graphs, detection of current knowledge gaps and particularly promising protein fractions, and direct comparison of different plant-proteins and existing animal-based emulsifiers

https://lnkd.in/gBisbvhE

This publication is Pascal Bertsch's first contribution as group leader at the Food Research and Innovation Center, it is done in collaboration with his colleagues from ETH Zürich, Li-Hsuan LIN, Jotam Bergfreund, and Peter Fischer