Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking

Food Hydrocolloids 2026

View at publisher
Authors: Dries Croonen, Esther De Groof, Charlotte F. De Schepper, Steven J. Simmonds, An Bautil, Kristof Brijs, Christophe M. Courtin
DOI: 10.1016/j.foodhyd.2026.112448
Cited by: 3
References: 67

Fields of Study & Subjects

Fungal and yeast genetics research Fermentation and Sensory Analysis Probiotics and Fermented Foods

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
175
Pages
112448–112448
Publication date
15 January 2026
Language
EN