Yeast proteins: The novel and sustainable alternative protein in food applications
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference116 articles.
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1. Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality;Meat Science;2024-04
2. 3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat;International Journal of Biological Macromolecules;2024-02
3. Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsions;International Journal of Biological Macromolecules;2024-02
4. Purification of bioactive peptides from spent yeast autolysates;Food and Bioproducts Processing;2024-01
5. Amino acid standardized ileal digestibility together with concentrations of digestible and metabolizable energy in Saccharomyces cerevisiae yeast and soybean meal for gestating sows;Journal of Animal Science;2023-12-04
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