Foaming and Fat Replacer ingridients

Clegg, Paul (Principal Investigator)

School of Physics and Astronomy

Status	Finished
Effective start/end date	1/02/12 → 31/01/15

Funding

STFC: £52,953.00

Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process
Lonchamp, J., Stewart, K., Munialo, C. D., Evans, L., Akintoye, M., Gordon, S., Clegg, P. S., Willoughby, N. & Euston, S. R., 1 Dec 2022, In: Food Chemistry. 396, p. 1-13 13 p., 133736.
Research output: Contribution to journal › Article › peer-review

Open Access
File
Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing
Lonchamp, J., Clegg, P. S. & Euston, S. R., 1 Oct 2022, In: FOOD BIOSCIENCE. 49, p. 1-11 11 p., 101895.
Research output: Contribution to journal › Article › peer-review

Open Access
File
Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process
Lonchamp, J., Clegg, P. & Euston, S. R., 24 May 2019, (E-pub ahead of print) In: European Food Research and Technology.
Research output: Contribution to journal › Article › peer-review

Open Access
File