Narsipur, S., Kew, B., Ferreira, C. et al. (2 more authors) (2024) Emulsion stabilised by yeast proteins and biomass: a mini review. Current Opinion in Food Science, 57. 101167. ISSN 2214-7993
Abstract
There has been a growing demand for affordable and environmentally sustainable, alternative sources of proteins to feed the growing human population promoting planetary health. Among various single-cell proteins (SCPs), yeast biomass shows an untapped potential for food use. This review discusses our current understanding of techno-functional performance of yeast proteins either extracted from the cells or SCPs via exploiting whole cells, mainly focusing on their surface properties. We cover how yeast biomass, extracted yeast proteins or cell wall-bound mannoproteins have been used to design molecularly-adsorbed conventional emulsions or Pickering emulsions. In depth characterization of interfacial, rheological and tribological properties of yeast proteins is a necessary undertaking to allow rational design of yeast protein-derived colloidal food formulations for a sustainable future.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http:// creativecommons.org/licenses/by/4.0/). |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Apr 2024 13:23 |
Last Modified: | 07 Aug 2024 14:42 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cofs.2024.101167 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:211819 |