The University of Massachusetts Amherst

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Plant-based Seafood and Method of Making Thereof
This invention provides a novel method to produce structured, plant-based seafood analogs from alternative (non-animal) proteins and polysaccharides. Such seafood analogs have microscopic structures and bulk physicochemical properties, such as appearance, texture, and water holding capacity, that mimic those of real seafood products.
Published: 8/10/2023   |   Inventor(s): David Julian McClements, Zhiyun Zhang, Hung (Harry) Pham, Kanon Kobata
Category(s): Food technology & plant science