Enhanced solubility of yeast protein via high-pressure homogenization-assisted limited enzymatic hydrolysis: mechanisms of structural modification and implications for functionality and nutrition

Food Research International 2026

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Authors: Zhaowei Han, Bingyu Chen, Xinxin Li, Xuchun Zhu, Zhongjiang Wang, Zhu J, Yuanzhang Zhao, Chao Yan, Faying Zheng, Mingzheng Huang, L J Zhou, H Liu
DOI: 10.1016/j.foodres.2026.120065
Cited by: 1
References: 64

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Protein Hydrolysis and Bioactive Peptides

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
242
Issue
Pt 4
Pages
120065–120065
Publication date
22 July 2026
Language
EN