Food Science and TechnologyNature Communications
Transforming sustainable plant proteins into high-performance lubricating microgels
B. Kew, M. Holmes, et al.
Discover how researchers Ben Kew, Melvin Holmes, Evangelos Liamas, Rammile Ettelaie, Simon D. Connell, Daniele Dini, and Anwesha Sarkar have transformed plant proteins into microgels, enhancing their lubricity and reducing friction significantly compared to traditional proteins. This innovative advancement could pave the way for healthier and more appealing food options, all while supporting sustainability.
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