Sowmya Narsipur publishes her first review paper in Current Opinion in Food Science

A new concise review titled "Emulsion stabilised by yeast proteins and biomass: a mini review" by Sowmya Narsipur (PhD student, Molecules to Product CDT) and co-authors has been published in Current Opinion in Food Science, bringing a very focused knowledge on what do we know so far on technofunctional performance of yeast proteins and biomass - how they can serve as Pickering stabilisers or form molecularly-stabilised emulsions. In this review, Sowmya in collaboration with Dr. Ben Kew (Postdoctoral Fellow, IUK Project SusProFood), and co-authors from Schools of Food Science and Nutrition and Dentistry highlight the key surface science gaps on how yeast protein versus biomass stabilise interfaces. How much do we know mechanistically about the rheological or tribological behaviour of the biomass? Such knowledge may have profound applications on how we develop food with alternative proteins with yeasts that we have eaten for ages in various form! The open access paper can be read here: https://doi.org/10.1016/j.cofs.2024.101167