The Science of Alt Protein: Application-driven design of plant protein gels
Event description
Plant-protein gels are heterogeneous, multifunctional matrices that impart texture, serve as encapsulation vehicles, and enable nutrient delivery. This talk, from GFI grantee Dr. Da Chen, compares strategies for tailoring their molecular and microstructural features via polysaccharides, phenolic compounds, minerals, and proteases, and delineates structure–function relationships with texture, mouthfeel, and nutritional performance of end products. Particular attention is given to protease-mediated modifications that relate gel architecture to viscoelasticity and digestibility.
Meet the speaker
Da Chen, PhD
ASSISTANT PROFESSOR, DEPARTMENT OF FOOD SCIENCE
PURDUE UNIVERSITY
Dr. Da Chen joined Purdue’s Department of Food Science in Fall 2023, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student.
His research program focuses on structural modification of plant proteins to advance the manufacture, accessibility, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion, rheology, microscopy, spectroscopy, and scattering. His work has been supported by federal agencies, organizations, and industry partners.
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