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2. Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications;Ashaolu;International Journal of Biological Macromolecules,2021
3. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006
4. Effect of Arthrospira platensis microalgae protein purification on emulsification mechanism and efficiency;Böcker;Journal of Colloid and Interface Science,2021
5. Effect of alkaline deamidation on the structure, surface hydrophobicity, and emulsifying properties of the Z19 α-zein;Cabra;Journal of Agricultural and Food Chemistry,2007