In the case of this particular emulsification strategy, the presence of a bulk protein is also critical for the formation of a stable emulsion. Add 200 μl of the aqueous phase to the oil ...

From personalized nutrition to more sustainable supply chains, we're just beginning to unlock the potential of AI in farming ...

Protein innovation was a key focus at Future Food-Tech San Francisco, where CoryPro Ingredients was one of many startups ...

Furthermore, many of the patents cover areas such as plant protein texturisation, as well as the techno-functional properties of plant proteins including gelling and emulsification characteristics, ...