ArticleFoods (Basel, Switzerland)2025
pH-Controlled Yeast Protein Precipitation from
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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Abstract
In the search for alternative protein sources, single cell proteins have gained increasing attention in recent years. Among them, proteins derived from yeast represent a promising but still underexplored option. To enable their application in food product design, their techno-functional properties must be understood. In order to investigate the impact of precipitation pH on their emulsion-stabilizing properties, yeast proteins from
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