final view

Q: What’s shown in this image?

A: This 3D confocal microscope image shows a pea protein-corn zein blend. With an alkaline treatment, the blend develops the viscoelastic network that holds the substance together while letting it stretch. Purdue Ag researchers are studying corn zein as an additive to improve the texture of foods like plant-based meat alternatives.

Purdue Agriculture, 615 West State Street, West Lafayette, IN 47907-2053 USA, (765) 494-8392

© 2023 Purdue University | An equal access/equal opportunity university | Integrity Statement | Copyright Complaints | Maintained by Agricultural Communication

Trouble with this page? Disability-related accessibility issue? Please contact us at so we can help.