Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review-Reference-Cited by-同舟云学术

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Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review

Published:2024-08-15 Issue:34 Volume:72 Page:18774-18793
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhao Yan¹,Han Zhaowei¹,Zhu Xuchun¹,Chen Bingyu²,Zhou Linyi¹,Liu Xiaoyong³,Liu Hongzhi¹⁴^ORCID

Affiliation:

1. School of Food and Health, Beijing Technology and Business University, Beijing 100080, China

2. Graduate School of Agriculture, Kyoto University, Kyoto606-8502, Japan

3. Henan Agricultural University, Zhengzhou, Henan 450002, China

4. College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550025, China

Funder

Taishan Industry Leading Talents

Key Research and Development Project of Henan Province

Beijing High-level Talent Project

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c04821

Reference194 articles.

1. Yeast proteins: The novel and sustainable alternative protein in food applications

2. Microbial proteomics: a mass spectrometry primer for biologists

3. Integrating omics to unravel the stress-response mechanisms in probiotic bacteria: Approaches, challenges, and prospects

4. Single Cell Protein: A Potential Substitute in Human and Animal Nutrition

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