Microalgae, alongside soybeans, serve as key ingredients in developing a high-protein meat alternative. They contain 60-70% protein and thrive in urban settings like Singapore, which lacks agricultural land. The microalgae undergo processing to extract proteins, which are then analyzed for taste and texture qualities. The emphasis lies on achieving desirable mouthfeel through the understanding of protein self-assembly. This work builds on a background in materials science, with previous experience in areas such as biosensors and photonics.
Microalgae, with protein content up to 60-70%, are ideal for meat alternatives due to their growth in urban environments like Singapore, with limited agricultural space.
The extraction and processing of microalgae proteins focus on their taste and texture properties to create an appealing mouthfeel in meat alternatives.
Collection
[
|
...
]