Chih-Chieh Chuang

PhD student

Tesis Title: Food protein interactions.

Synergy in functionalities can be achieved by blending dairy and plant proteins, e.g. the storage modulus (Gā€™) of heat-induced whey-soy gels was higher than the Gā€™ of whey protein gels or soy gels alone. The aim of this research is to investigate the functional changes of dairy-plant protein blends by introducing protein-protein interactions with different processing methods and to elucidate the protein-protein interactions. Results from this research may enable us to manipulate protein-protein interactions between dairy and plant proteins and to make food ingredient with modified or tailored functionality.

Affiliated with Massy University

French National Institute for Agricultural Research (INRA, France)