Water release kinetics from soy protein gels and meat analogues as studied with confined compression

Steven H.V. Cornet*, Dylan Edwards, Atze Jan van der Goot, Ruud G.M. van der Sman

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

8 Citations (Scopus)


In this paper, we report on the use of confined compression to study the water release properties from food gels and model meat analogues. Confined compression is a novel method in food science that provides information on the dynamics of water release under mechanical load. Confined compression measurements are compared with numerical simulations based on Flory-Rehner theory. Simulation results for soy protein gels are in reasonable agreement with experiments, while they underestimate the water release from model meat analogues. Time-domain nuclear magnetic resonance (TD-NMR) revealed the presence of internal water-filled cavities in the meat analogues. These cavities could provide a path of low resistance for the water to travel through. However, they are not captured by our current model, which explains the higher fluxes observed experimentally. Our results indicate a relation between the water release properties of meat analogues and pore structure. Control of the pore structure might, therefore, provide new opportunities to improve meat analogue juiciness.

Original languageEnglish
Article number102528
JournalInnovative Food Science and Emerging Technologies
Publication statusPublished - Dec 2020


  • Confined compression
  • Flory-Rehner theory
  • Juiciness
  • Meat analogue
  • Plant protein
  • Water release kinetics


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