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 ...

However, they are strongly bound and anchored to the cell wall, so this time they found emulsifying proteins that can be easily freed from the yeast. Of these proteins, Fba1 showed the strongest ...

However, they are strongly bound and anchored to the cell wall, so this time they found emulsifying proteins that can be easily freed from the yeast. Of these proteins, Fba1 showed the strongest ...