Ideal teams will have capabilities comprising techniques like the following:
- Chemical / Compositional
- Fat content/profile
- Protein Content/profile
- Dietary Fiber
- Ash content
- Moisture Content
- Starch / Sugar content/profile
- Structural characterization
- DSC (protein denaturation behavior)
- SDS – PAGE (Protein profile in various conditions)
- Surface Hydrophobicity
- Size Exclusion – HPLC for molecular weight distribution
- Zeta Potential
- Physico-chemical
- RVA (Rapid Visco analysis)
- Color
- Particle Size Distribution
- Functional Characterization
- Solubility (in various pH)
- Foaming capacity / solubility
- Gelation (Strength / Least Gelation concentration)
- Water holding capacity
- Emulsification capacity & stability
- Oil binding
- Water binding
- Nutritional and flavor analysis
- Amino acid analysis
- In vitro PDCAAS
- Flavor analysis (headspace analysis using GC-MS and/or GC-O-MS)
- Flavor analysis (Nonvolatile analysis using HPLC-MS)
- Sensory Descriptive analysis
- Raw protein ingredient
- Finished product
- Rheological
- Microscopy
- X-ray diffraction / crystallography
- Confocal microscopy
- Protein-starch interaction chemistry