Engineered plant protein-starch-fibre matrix for low-moisture extruded snack textures
Research platform from Monash University investigating how temperature- and shear-induced changes in plant proteins, starches, and fibres during low-moisture extrusion can be tuned to produce expanded high-protein snacks...
Non-enzymatic high-shear extrusion for suspensible wheat protein
A thermo-mechanical extrusion process transforms wheat gluten into a suspensible protein ingredient for beverages without relying on enzymes. The resulting protein powder is non-lumping and rapidly wetting, with potentia...
Clear, heat-stable protein systems for neutral-ph ready-to-drink beverages
Innovative protein delivery platform using transparent protein-biopolymer nano-complexes for neutral-pH RTD beverages. It prevents heat-induced issues, enabling ≥5% protein loading in clear, shelf-stable drinks after UHT...
High-amylose wheat technology for improved pasta texture in shelf-stable products
Innovative use of high-amylose wheat to enhance pasta texture in shelf-stable products by minimizing amylose leaching and improving protein network strength. This approach offers cost-effective solutions for the food ind...
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