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.
Mention emulsifiers and many people might be unaware what they are used for, but they are present in many daily products, from food to cosmetics. They keep substances that don't usually mix, like wat… [+1255 chars]
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