Effects of Representative Citrus Polyphenols on the Structural and Functional Properties of Yeast Protein via Non-Covalent Interactions

Food Biophysics 2026

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Authors: Wenyan Du, Jieqiong Yao, H Steve Zhang, Xianghao Yuan, Siyi Pan
DOI: 10.1007/s11483-026-10149-1
Cited by: 1
References: 45

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Microencapsulation and Drying Processes

Publication details

Journal / source
Food Biophysics
Publisher
Springer Science and Business Media LLC
Volume
21
Issue
2
Publication date
7 May 2026
Language
EN