Skip to main navigation
Skip to search
Skip to main content
University of Edinburgh Research Explorer Home
Help & FAQ
Home
Research output
Profiles
Research units
Projects
Datasets
Prizes
Activities
Press/Media
Equipment
Search by expertise, name or affiliation
Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient
Clegg, Paul
(Principal Investigator)
School of Physics and Astronomy
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/12/15
→
31/05/19
Funding
UK central government bodies/local authorities, health and hospital authorities:
£41,104.00
View all
View less
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Emulsifying Properties
Food Science
100%
Foaming Properties
Food Science
100%
Foam Stability
Food Science
100%
Research output
Research output per year
2020
2020
2020
1
Article
Research output per year
Research output per year
Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents
Longchamp, J., Akintoye, M.,
Clegg, P.
& Euston, S. R.,
1 Feb 2020
,
In:
European Food Research and Technology.
Research output
:
Contribution to journal
›
Article
›
peer-review
Open Access
File
Emulsifying Properties
100%
Foaming Properties
100%
Foam Stability
100%