What You Need to Know
Protein denaturation and cross‑linking, starch gelatinization, emulsion stabilization, and anti‑nutrient reduction are achieved through controlled heating, pressure, and enzymatic treatments. These processes alter protein secondary structures, form percolating networks, and reduce antinutrients, thereby improving texture, stability, and nutritional bioavailability.
The Science
Primary Reaction
Protein denaturation, cross‑linking, starch gelatinization, emulsion stabilization, anti‑nutrient reduction