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Yeast as food emulsifier? Easily released protein as strong as casein

December 16, 2024

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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, a milk-derived emulsifier.

from Top Technology News -- ScienceDaily https://ift.tt/PHTN8kz

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Yeast as food emulsifier? Easily released protein as strong as casein

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