Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements

Food Chemistry 2026

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Authors: Zihuan Wang, Zhaoli Liu, Tong Xu, Xiuli Xu, Caixia Chen, Fuhang Song

DOI: 10.1016/j.foodchem.2026.148471

Cited by: 6

References: 37

Fields of Study & Subjects

Microbial Inactivation Methods Proteins in Food Systems Meat and Animal Product Quality

References 37