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Dive into the research topics of 'Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process'. Together they form a unique fingerprint.
Agriculture & Biology
foaming properties
emulsifying properties
coproducts
rheological properties
viscoelasticity
guanine
fermentation
ultrafiltration
foams
emulsions
ingredients
extracts
viscosity
oil-water interface
ecological footprint
glycosphingolipids
oils
droplet size
sphingomyelins
foaming
hydrogels
cell wall components
nucleosides
metabolomics
protein aggregates
proteins
chitosan
sterols
proteomics
food industry
foods
cell membranes
films (materials)
phospholipids
nucleotides
gels
metabolites
water
Chemical Compounds
Fermentation
Oils
Ultrafiltration
Viscoelasticity
Guanine
Emulsions
Water
Molecules
Foams
Viscosity
Metabolomics
Metabolites
Proteomics
Glycosphingolipids
Sphingomyelins
Hydrogels
Sterols
Chitosan
Nucleosides
Cells
Phospholipids
Membrane Proteins
Gels
Nucleotides
Proteins
Chemical analysis
Industry
Engineering & Materials Science
Fermentation
Proteins
Ultrafiltration
Oils
Viscoelasticity
Emulsions
Sphingomyelins
Molecules
Foams
Nucleosides
Water
Viscosity
Phospholipids
Metabolomics
Chitosan
Metabolites
Cell membranes
Proteomics
Hydrogels
Nucleotides
Gels
Cells
Chemical analysis
Industry
Medicine & Life Sciences
Fermentation
Oils
Guanine
Ultrafiltration
Emulsions
Viscosity
Water
Plumbaginaceae
Glycosphingolipids
Food Industry
Functional Food
Sphingomyelins
Hydrogels
Sterols
Metabolomics
Chitosan
Nucleosides
Cell Wall
Proteomics
Phospholipids
Membrane Proteins
Gels
Nucleotides
Proteins
Food