Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

European Food Research and Technology

Volumn 245, Issue 9, 2019, Pages 1825-1839

  Lonchamp, Julien ^a   Clegg, P S ^b   Euston, S R ^c  

^a QUEEN MARGARET UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

^c HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Centrate; Co product; Emulsion; Foam; Quorn; Rheology

Indexed keywords

CHITIN; CYTOLOGY; EMULSIONS; FERMENTATION; FOAMS; FUNCTIONAL FOOD; MOLECULES; OILS AND FATS; OSTWALD RIPENING; PHOSPHOLIPIDS; POSITIVE IONS; PROCESS CONTROL; PROTEINS; RHEOLOGY; ULTRAFILTRATION; VISCOELASTICITY; VISCOSITY;

CENTRATE; CO-PRODUCTS; ENVIRONMENTAL FOOTPRINTS; FERMENTATION PROCESS; FUNCTIONAL INGREDIENT; OIL-IN-WATER EMULSIONS; OIL/WATER INTERFACES; QUORN;

EMULSIFICATION;

EID: 85067646476     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-019-03287-z     Document Type: Article

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