Meatier meat-analogues through elucidating and optimising water entrainment in mycoprotein-based products

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Current studies extrapolate the physicochemical state of water and its contribution to structure and product quality, only through textural analysis of the final product. Additionally, these studies typically investigate model systems with a very short ageing cycle. This type of studies only provides a small part of the knowledge required for industrial applications, where profound transformations in the water state, distribution within the product, and interactions with proteinaceous structural components occur. Aim: Understand, track, and predict water physicochemical state and distribution in mycoprotein mixtures to aid rational design of meat analogues.Objectives:1. Investigate the impact of mycoprotein concentration and cooling induced supersaturation on the freezing behaviour and the physicochemical state (bound vs unbound) of water. 2. Understand the impact of non-mycoprotein ingredients on water crystallisation, mobility, and re-crystallisation behaviour.3. Evaluate the role of water physicochemical state on the mycoprotein multi-scale molecular assembly into fibrous bundles. 4. Correlate water state and thermo-mechanical behaviour of mycoprotein-based bundles to the sensory response aiding the mimicking of real meat sensory.