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Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang

2024Innovative Food Science & Emerging Technologies47 citationsDOI

Topics & Concepts

Food scienceYeastFermentationChemistryAmino acidSaccharomyces cerevisiaeSoy proteinGlutenNucleic acidSolubilityBiochemistryOrganic chemistryProteins in Food SystemsFood composition and propertiesPhytase and its Applications
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods | Litcius