Spent brewer's yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation.
作者： Eliana Marcela Vélez-Erazo , Rafaela Polessi Saturno , Gabriela Vollet Marson , Miriam Dupas Hubinger
DOI: 10.1016/J.FOODRES.2020.109853
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摘要: … was analysed without any previous dilution (5.4% of proteins in a wet basis, wb), at pH values of 5.5, 6.0, 7.5 and 8.0, all above the experimental isoelectric point of most of yeast protein …
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