Phys.org26 天
Yeast cell wall proteins offer possible alternative to emulsifiers derived from milk
A research group led by Graduate School of Engineering Professor Masayuki Azuma and Associate Professor Yoshihiro Ojima previously showed that three yeast cell wall proteins (Gas1, Gas3 ...
Science Daily26 天
Yeast as food emulsifier? Easily released protein as strong as casein
Researchers have discovered proteins with emulsifying action that can be readily released from yeast cell walls. One of them exhibited emulsifying activity comparable to that of casein ...
technologynetworks26 天
Yeast Cell Wall Proteins Have High Emulsifying Activity
A research group led by Graduate School of Engineering Professor Masayuki Azuma and Associate Professor Yoshihiro Ojima previously showed that three yeast cell wall proteins (Gas1, Gas3, and Gas5) ...