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Marlene Lassen

University of Copenhagen

Nørregade 10

Copenhagen, DK-1165

Denmark

  • University of Copenhagen

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Composite Starch/Fermented Protein Emulsion Gels for Plant-Based Cheese Applications

Number of pages: 44 Posted: 25 Jun 2024
Ourania Gouseti, Marlene Lassen, Ronja Bruenig, Tomasz Pawel Czaja, Kathrine Esager Ørskov, Thomas Hannibal, Line Bach Christensen and Poul Erik Jensen
University of Copenhagen, University of Copenhagen, University of Hohenheim, University of Copenhagen, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and University of Copenhagen
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plant-based cheese alternatives, composite gels, protein fermentation, emulsion filled gels, modified starch