15SAF-IP Functional mycoprotein from the Quorn fermentation process as novel sustainable ingredient

15SAF-IP 来自 Quorn 发酵过程的功能性真菌蛋白，作为新型可持续成分

• 批准号: BB/N005317/1
• 负责人: Paul Clegg
• 金额: $ 4.19万
• 依托单位: University of Edinburgh
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FN005317%2F1
• 关键词: 15SAF; IP; Functional; mycoprotein; Quorn

Abstracts are not currently available in GtR for all funded research. This is normally because the abstract was not required at the time of proposal submission, but may be because it included sensitive information such as personal details.

目前GtR中并没有所有资助研究的摘要。这通常是因为在提交提案时不需要摘要，但也可能是因为摘要中包含个人详细信息等敏感信息。

项目成果

Functional Enhancement of Whey Protein Concentrate and Egg by Partial Denaturation and Co-Processing

通过部分变性和共加工增强乳清蛋白浓缩物和鸡蛋的功能

• DOI: 10.2139/ssrn.3986220
• 发表时间: 2021
• 期刊: SSRN Electronic Journal
• 作者: Lonchamp J

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

Quorn 发酵副产品的超声提取物作为降油乳化剂和发泡剂

• DOI: 10.1007/s00217-020-03443-w
• 发表时间: 2020
• 期刊: European Food Research and Technology
• 影响因子: 3.3
• 作者: Lonchamp J

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

• DOI: 10.1007/s00217-019-03390-1
• 发表时间: 2019-11
• 期刊: European Food Research and Technology
• 影响因子: 3.3
• 作者: J. Lonchamp;M. Akintoye;P. Clegg;S. Euston

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

• DOI: 10.1007/s00217-019-03287-z
• 发表时间: 2019-05
• 期刊: European Food Research and Technology
• 影响因子: 3.3
• 作者: J. Lonchamp;P. Clegg;S. Euston