Improving the Mouthfeel of Plant-Based “Meat”: Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives

Ekaterina D. Garina; W.G. Bouwman; Gregory N. Smith

Improving the Mouthfeel of Plant-Based “Meat”: Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives

Ekaterina D. Garina, W.G. Bouwman, Gregory N. Smith

RST/Neutron and Positron Methods in Materials

Research output: Non-textual form › Web publication/site › Scientific

Abstract

Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility. [...]

Original language	English
Publisher	Technology Networks
Media of output	Online
Publication status	Published - 2024

Bibliographical note

Green Open Access added to TU Delft Institutional Repository 'You share, we take care!' - Taverne project https://www.openaccess.nl/en/you-share-we-take-care
Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.

Keywords

future foods
neuroimaging
structural biology
sustainability

Cite this

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title = "Improving the Mouthfeel of Plant-Based “Meat”: Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives",

abstract = "Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility. [...]",

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AU - Bouwman, W.G.

AU - Smith, Gregory N.

N1 - Green Open Access added to TU Delft Institutional Repository 'You share, we take care!' - Taverne project https://www.openaccess.nl/en/you-share-we-take-care Otherwise as indicated in the copyright section: the publisher is the copyright holder of this work and the author uses the Dutch legislation to make this work public.

PY - 2024

Y1 - 2024

N2 - Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility. [...]

AB - Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, published in Food Hydrocolloids, shows what neutrons and X-rays tell us about hierarchical structure formation of soy-based meat alternatives. This is a multi-institutional study by scientists from the Delft University of Technology, Wageningen University & Research, ISIS Neutron and Muon Source and the European Synchrotron Radiation Facility. [...]

KW - future foods

KW - neuroimaging

KW - structural biology

KW - sustainability

UR - https://www.technologynetworks.com/applied-sciences/articles/improving-the-mouthfeel-of-plant-based-meat-393144

M3 - Web publication/site

PB - Technology Networks

ER -

Improving the Mouthfeel of Plant-Based “Meat”: Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives

Abstract

Bibliographical note

Keywords

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