Utilisation of yeast biomass to stabilise oil-in-water emulsions

Narsipur, S., He, Q., Kew, B. et al. (2 more authors) (2025) Utilisation of yeast biomass to stabilise oil-in-water emulsions. Food Chemistry. 146572. ISSN: 0308-8146 (In Press)

Abstract

Metadata

Item Type: Article
Authors/Creators:
Keywords: Alternative protein; Sustainability; Emulsifier; Pickering emulsion
Dates:
  • Accepted: 27 September 2025
  • Published (online): 28 September 2025
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Funding Information:
Funder
Grant number
BBSRC (Biotechnology and Biological Sciences Research Council)
BB/Z516119/1
Date Deposited: 30 Sep 2025 14:47
Last Modified: 30 Sep 2025 15:08
Published Version: https://www.sciencedirect.com/science/article/pii/...
Status: In Press
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2025.146572
Open Archives Initiative ID (OAI ID):

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