ArticleFoods (Basel, Switzerland)2025
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Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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8 authors.
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Abstract
Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially emulsifying stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic polysaccharide xanthan gum (XG) were selected to enhance the emulsifying properties of protein emulsions. The preparation conditions of the emulsions were optimized by calculating particle size, zeta potential, emulsifying activity index, emulsifying stability index, and emulsifying capacity index, as well as macroscopic observation. The optimized emulsions were characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, and storage stability. The results showed that the stability of yeast protein/modified yeast protein-chitosan (YP/EYP-CS) emulsions was better at pH 5.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 40%, while the stability of yeast protein/modified yeast protein-xanthan gum (YP/EYP-XG) emulsions was better at pH 3.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 50%. Further analysis indicated that the emulsions with CS had smaller particle sizes and lower initial viscosities, but more hydrogen bonds and better encapsulation of
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