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Lenja S. Lemcke on Muck Rack

Lenja S. Lemcke

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Articles

Freeze structuring unlocks minimal-processing strategies for legume texturization

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By Andrea Bach, Patrick A. Rühs, Elin Perler, Lenja S. Lemcke
| Nature Verified
Abstract Legumes are sustainable, nutrient-rich, and affordable, yet their potential remains underused because conventional food processing often fails to utilize the entire raw material or achieve desirable textures. Here, we demonstrate that whole-legume suspensions can be structured into gels with increased firmness and a distinct anisotropic architecture using directional freezing.
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