New Paper on Conjugates and their tribological properties published in Sustainable Food Proteins

A new study on "Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates" has been published in Sustainable Food Proteins by Mingxin Wang (PhD Student), Dr. Siavash Soltanahmadi (Postdoctoral Fellow, ERC Project LubSat), Dr. Khalid Gul (Visiting Researcher) and Dr. Ecaterina Stribiţcaia  (ex-PhD Student, ERC LubSat Project). Thsi study demonstrates how Maillard conjugation, with no additives can impart beneficial lubrication properties to plant proteins by bringing polysaccharides to offer viscous and boundary-film lubrication in a stable negatively-charged protein-polysaccharide conjugated structure. Findings from this feasibility study may inspire use of glycation as an in situ process tool to create sustainable plant-based food products with desirable textural attributes, which needs validation by sensory evaluation. Check out the study here: https://doi.org/10.1002/sfp2.1018