Corn protein could make plant-based proteins taste meatier
Viscoelasticity could be key to improving the texture of meat alternatives.
Corn zein, a byproduct of the ethanol industry, could improve the texture of meat alternatives.
The corn protein has a similar viscoelasticity as wheat gluten, which is commonly used in meat alternatives. However, on its own, corn zein is too dense and tough to form a plant-based protein.