Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient

Clegg, Paul (Principal Investigator)

School of Physics and Astronomy

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

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