Plant-based proteins offer exciting possibilities in food innovation because of their diverse functional properties, such as gelling, emulsifying, and foaming. However, individual protein sources typically excel in only one of these functions, making it difficult for them to fully replace eggs on their own. By combining different plant proteins, it becomes possible to create mixtures with improved and more balanced functionalities—opening the door to sustainable and effective egg alternatives in food formulations.
In this thesis, you will explore how specific plant protein combinations, selected from previous research, perform in terms of gelling, emulsifying, and foaming. The project provides hands-on training in analytical techniques, including rheology, texture analysis, light scattering, and microscopy, giving you practical experience while contributing to the growing field of plant-based food science.
The project is aligned to UN's SGD:
