Description
A shear‑rate‑dependent technique that aligns protein networks to trigger rapid, temperature‑controlled gelation.
Technical
Shear induces alignment of protein chains, promoting β‑sheet formation and covalent cross‑linking. The resulting network exhibits a storage modulus G′ >10³ Pa and a loss modulus G″ < G′, yielding a viscoelastic gel. Temperature and protein concentration modulate the kinetics and final texture.
Science
Primary Reaction
Shear‑induced alignment → β‑sheet formation → covalent cross‑linking of protein networks
Sensory Profile
Aroma ()
neutralproteinaceousslightly sweetcleanmild
Origin & History
Civilization
Japanese research group
Era
2018
Region