From gels to high-moisture extrudates: pH and 11S:7S globulin ratio govern multiscale structure formation

sponsorship: This work is part of the project "Measurement and Modelling of Multiscale Processed Protein Products (MP3)" (with project number 18744) of the research programme OPT TTW, which is financed by the Dutch Research Council as well as by contributions from consortium partners Unilever, Cargill, dsm-firmenich, FrieslandCampina and Wageningen Food and Biobased Research. We gratefully acknowledge the Science and Technology Facilities Council (STFC) for access to neutron beamtime at ISIS through RB 2569002. We also acknowledge the European Synchrotron Radiation Facility (ESRF) for the provision of synchrotron radiation facilities. This project was further supported by the uNMR-NL Grid: A distributed, state-of-the-art Magnetic Resonance facility for the Netherlands (NWO grant 184.035.002). This work benefited from the use of the SasView application, originally developed under NSF Award DMR-0520547. SasView also contains code developed with funding from the EU Horizon 2020 programme under the SINE2020 project Grant No. 654000. We thank Remco Koppert for helping with the rheology measurements, Peter De Groot-for helping with the zeta potential measurements, Jiashu Li-for performing SE-HPLC analysis, Niels de Roo and Courtney Leigh-for lipid and fibre analyses. (Dutch Research Council|18744, UNMR-NL Grid: A distributed, state-of-the-art Magnetic Resonance facility for the Netherlands (NWO)|184.035.002, NSF|DMR-0520547, EU Horizon 2020 programme|654000)