Emulsion stabilised by yeast proteins and biomass: a mini review

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

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Item Type: Article
Authors/Creators:
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:
  • Published: June 2024
  • Published (online): 18 April 2024
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):

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