Academic Salon (XV)

SPEAKER: Cuixia SUN

Research Associate

Department of Food Science and Technology

【Selected Publications】

[1] Sun, C., Xiong, Z., Zhang, J., & Fang, Y. (2020). Environmental parameters-dependent self-assembling behaviors of α-zein in aqueous ethanol solution studied by atomic force microscopy. Food Chemistry, 331, 127349.

[2] Sun, C., Ge, J., He, J., Gan, R., & Fang, Y. (2020). Processing, quality, safety, and acceptance of meat analogue products. Engineering. https://doi.org/10.1016/j.eng.2020.10.011.

[3] Sun, C., Gao* Y., & Zhong*Q. (2018). Properties of ternary biopolymer nanocomplexes of zein, sodium caseinate, and propylene glycol alginate and their function of stabilizing high internal phase Pickering emulsions. Langmuir, 34, 9215-9227.

TIME ：12:40-13:30 May 12, 2021 (Wednesday)

VENUE：Room 104, Building B, School of Agriculture and Biology

ORGANIZER：Office of Discipline and Science & Technology, SAB; Young Teachers Association, SAB

TITTLE: Development and Attribute Improvement of Plant-Based Meat Analogues

ABSTRACT:

Proteins are essential element in human nutrition, and meat products are the major sources of animal proteins with a high quality. Plant proteins have a well-balanced amino-acid composition, and exhibit a great potential to replace meat by developing healthy, high protein, low saturated fat, cholesterol free and a similar nutritional meat-like products. The meat analogues are not meat, but looks, tastes and feels like meat, referring to the products with no meat-containing components but show similar appearance, texture, taste, and color to meat. As a substitute for animal meat, plant-based meat analogues will show explosive growth in the next 5-10 years, which is an important direction of future food development. Therefore, it is of great significance to carry out basic research, technical breakthrough, product development and market exploration in plant-based meat analogues.

Academic Salon (XV)

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