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.

Project period: January 2021 - December 2023

Budget: 5.135.960 DKK

Financing: Milk Levy Fund, Arla Foods Ingredients, Aarhus University, University of Southern Denmark

Project manager: Milena Corredig

Institution: Department of Food Science, Aarhus University 

Participants: Department of Food Science, Aarhus University, Physical Life Science, University of Southern Denmark and Arla Foods Ingredients