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

Volume: 245, Issue: 9, Pages: 1825 - 1839
Published: May 24, 2019
Abstract
This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via...
Paper Details
Title
Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process
Published Date
May 24, 2019
Volume
245
Issue
9
Pages
1825 - 1839
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