Synopsis of recent research by authors named "Davide Odelli"
- Davide Odelli's recent research focuses on the development of innovative food systems, particularly the combination of milk proteins with plant proteins to enhance the functional and sensory attributes of plant-based foods in light of dietary shifts towards sustainability.
- His study on the interaction between fish skin gelatin and pea protein at the air-water interface, post-ultrasound treatment, elaborates on the physicochemical properties and foaming capabilities of these proteins, contributing insights into their potential applications in food formulations.
- Odelli's work highlights the importance of exploring protein interactions and novel combinations to create versatile colloidal systems such as gels, emulsions, and foams, which can significantly improve the quality and performance of plant-based food products.
