PROFLEX – Mastering structure design in model foods containing dairy proteins for flexitarian diets

The ‘PROFLEX’-project is proposing a soft matter approach to link the fundamental knowledge of protein-protein interactions, oil-in-water emulsion systems and processing effects to study novel food applications containing proteins from dairy and plant sources.

By: Grith Mortensen

Objective of this work is to understand, at various length scales, the structure formation of multiphase food matrices containing both dairy proteins and plant proteins, under realistic conditions, in situ. Results will bring to the discovery of new hydrocolloids-like functionalities of protein blends and will derive new principles on how to design emulsions and gels containing proteins of mixed sources.