1. Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process. (1st December 2022) Authors: Lonchamp, Julien; Stewart, Kelly; Munialo, Claire D.; Evans, Laurence; Akintoye, Muyiwa; Gordon, Susan; Clegg, Paul S.; Willoughby, Nik; Euston, Stephen R. Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗