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, 495 (Part 3). 146572. ISSN: 0308-8146

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Item Type: Article
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© 2025 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Alternative protein; Sustainability; Emulsifier; Pickering emulsion
Dates:
  • Accepted: 27 September 2025
  • Published (online): 28 September 2025
  • Published: 15 December 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: 29 Oct 2025 13:56
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2025.146572
Open Archives Initiative ID (OAI ID):

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