Process Development and Textural Evaluation of an Emulsion System Stabilized by a Novel Protein Source
In this thesis, mycoprotein was utilized to make emulsion filled gels. It was found that batch-variations exist in the mycoprotein, even though they were made with the same strain of fungi and underwent the same processing steps. Four different batches of mycoprotein were examined. A small-scale benchmark activity showed that it is possible to make firmer emulsion filled gels using mycoprotein po