In the case of this particular emulsification strategy, the presence of a bulk protein is also critical for the formation of a stable emulsion. Add 200 μl of the aqueous phase to the oil ...

Selecting the right protein(s) for a baked good requires bakers to fully understand the functionality they need.

Alt protein patents up 960%, in last 10 years, as food manufacturers rush to capitalise on growth of plant-based market.