Mary publishes her second paper in Food Hydrocolloids on vegan meat analogue

Check out the comprehensive colloid science work titled "Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue" by Mary Okeudo-Cogan (PhD Student, CDT Molecules to Product and Quorn, UK) published today in Food Hydrocolloids. In this neat interdiciplinary work by Mary in collaboration with Leeds electron microscopy and spectroscopy centre (LEMAS) and School of Biology, this study demonstrates how a subtle interplay of pH and multivalent cations can enable iron supplementation with minimal textural effects when formulating mycoprotein-based vegan meat analogues with alternative proteins such as potato proteins as a binding agent. Congratulations Mary Okeudo-Cogan for her 2nd paper for combining multiple microscopy techniques and rheology to answer a research question and more importantly demonstrate how colloidal science is crucial to inform sustainable food design with alternative proteins to have better textural and nutritional performance. Huge congratulations to Shuyue Yang (Project Student at Sarkar Lab) for her 1st published paper with results being included from her dissertation work. The full text can be followed in Food Hydrocolloids, Volume 149, Article 109569 https://doi.org/10.1016/j.foodhyd.2023.109569