ISIS Neutron and Muon Source Data Journal
This is a page describing data taken during an experiment at the ISIS Neutron and Muon Source. Information about the ISIS Neutron and Muon Source can be found at https://www.isis.stfc.ac.uk.
Texture formation in shear cells for the development of plant based meat analogues
Abstract: Meat analogues are products that can help consumers to lower their meat consumption. A key aspect of the a successful meat analogue is high similarity to meat with respect to texture and juiciness. A next step in meat analogues is the development of so-called whole cut products. Shear cell technology is capable of producing a hierarchical fibrous structure. Examples of these proteins are soy protein isolate, pea protein isolate and wheat gluten. It is also possible to use protein concentrates from soy that contain up to 40% carbohydrates. We will quantify the anisotropy in those fibrous plant-based products. We will investigate the effect of shear time, temperature, shear velocity and composition.
Principal Investigator: Dr Wim Bouwman
Local Contact: Dr Gregory Smith
Experimenter: Ms Katja Garina
DOI: 10.5286/ISIS.E.RB2269003
ISIS Experiment Number: RB2269003
| Part DOI | Instrument | Public release date | Download Link |
|---|---|---|---|
| 10.5286/ISIS.E.RB2269003-1 | LARMOR | 03 July 2025 | Download |
Publisher: STFC ISIS Neutron and Muon Source
Data format: RAW/Nexus
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Data Citation
The recommended format for citing this dataset in a research
publication is as:
[author], [date], [title], [publisher],
[doi]
For Example:
Dr Wim Bouwman et al; (2022): Texture formation in shear cells for the development of plant based meat analogues, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB2269003
Data is released under the CC-BY-4.0 license.
