Comparative structural, colloidal, and kinetic evaluation of yeast, soy, and whey proteins: uncovering the modification needs of yeast protein

Food Hydrocolloids 2026

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Authors: Siliang Wu, Kewei Chen, Weiwei Li, Xueying Song, Yihan Mu, Mouming Zhao, Guowan Su

DOI: 10.1016/j.foodhyd.2026.113007

Cited by: 1

References: 56

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Collagen: Extraction and Characterization

References 56