Physical and Physiological Protein Functionality Characterization

Take a deep dive into how proteins behave in food matrices, with a focus on both physical and physiological functionality. Attendees will explore methods for evaluating solubility, emulsification, gelation, and water/oil-holding capacities—critical traits in product development. The session combines theory with real-world application, showcasing tools and protocols used in R&D settings to assess and optimize protein performance. By understanding these properties, participants will be better equipped to formulate products that are both technologically viable and nutritionally meaningful.