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Author

Linyi Zhou

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Oct 2026

Enhanced solubility of yeast protein via high-pressure homogenization-assisted limited enzymatic hydrolysis: mechanisms of structural modification and implications for functionality and nutrition.

Yeast protein (YP) is recognized as a sustainable and hypoallergenic microbial protein source, yet its low solubility (typically <22%) severely restricts its utilization in food formulations. Improving solubility is therefore a key step toward broader industrial application of YP. This study investigated a synergistic...

Zhaowei Han, Bingyu Chen, Xinxin Li et al. · 1 citation

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