Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea prote...

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Detalles Bibliográficos
Autores principales: Ma, Chengxin, Xia, Songgang, Song, Jian, Hou, Yukun, Hao, Tingting, Shen, Shuo, Li, Ku, Xue, Changhu, Jiang, Xiaoming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10412773/
https://www.ncbi.nlm.nih.gov/pubmed/37575129
http://dx.doi.org/10.1016/j.crfs.2023.100555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10412773/
https://www.ncbi.nlm.nih.gov/pubmed/37575129
http://dx.doi.org/10.1016/j.crfs.2023.100555

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