My research is focused on plant-based proteins and their applications in highly concentrated food systems. In the last two years, my fundamental research findings contributed to the field of high moisture extrusion. I worked on understanding the water management and it is effects on the physicochemical and mechanical properties of meat analogues. My significant findings include the effect of pH value on extruded plant-proteins, the effects of protein aging on the quality of meat analogues stored in chilling and freezing temperatures. My research group developed a new technique known as swelling anisotropic index to quantify fiber formation. Currently, I am developing meat analogues that are suitable for different cuisine such as stewing in collaboration with our hospitality department. I am looking at the effects of different condiments on the mechanical properties and the stability during the cooking process.
