Colloid milling and microfluidization assisted by pH regulation improve the solubility and functional properties of yeast proteins

Food Chemistry 2026

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Authors: Juncheng Zhu, Yan Zhang, Yan Zhang, Ku Li, Zhengfang Liu, Hongjie Dai, Chenzhipeng Nie, Hankun Zhu, Hai Chen, Yuhao Zhang, Yuhao Zhang

DOI: 10.1016/j.foodchem.2026.149985

Cited by: 1

References: 56

Fields of Study & Subjects

Proteins in Food Systems Protein purification and stability Fungal and yeast genetics research

References 56