Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

Autor:	Mary C. Okeudo-Cogan, Brent S. Murray, Rammile Ettelaie, Simon D. Connell, Stewart J. Radford, Stuart Micklethwaite, Anwesha Sarkar
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 140:108606
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2023.108606
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5e1621ba1cafc8575588a3f80e3f4e65 https://doi.org/10.1016/j.foodhyd.2023.108606 Zobrazit plný text záznamu Full Text from ScienceDirect