Congratulations to Lu and her collaborators for publishing a paper in Food Structure

Our recent work on the creation of the plant-based adipose tissue analogs using an emulsion technology has been published in the Food Structure. This work was mainly carried out by the Xiaoyan, and Lu also helped her to make up additional experiments. Congratulations to Lu and her collaborators.

This paper proposed to use the high internal phase emulsions assembled from soybean oil and soybean protein. We compared the microstructure and appearance of plant-based adipose tissue with the real beef adipose, which showed that they still had a big difference. However, the design may be useful for the development of plant-based meat or fish analogs.

Please read more from the published paper.