THE gelation of gelatin results from a thermally reversible cross-linking process involving hitherto unknown functional groups. In studies of gelation–molecular weight correlations of chemically ...
San Francisco’s New Culture has submitted the product label for its mozzarella – made from animal-free casein – for review to the state of California. As it gears up for commercialisation, precision ...
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French precision fermentation innovator Standing Ovation has partnered with Ajinomoto Foods Europe to produce its animal-free casein protein at industrial scale. As it gears up to begin sales of its ...
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