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Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing (2022)

First Author: Lonchamp J

Attributed to: 15SAF-IP Functional mycoproteins from the Quorn fermentation process as novel sustainable ingredients funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.fbio.2022.101895

Publication URI: http://dx.doi.org/10.1016/j.fbio.2022.101895

Type: Journal Article/Review

Parent Publication: Food Bioscience