Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value

Author:

Grossmann Lutz,Hinrichs Jörg,Weiss JochenORCID

Funder

University of Hohenheim

Ministry of Science, Research and the Arts of Baden-Württemberg

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. Micro-algae as a source of protein;Becker;Biotechnology Advances,2007

4. Microalgae for “healthy” foods—possibilities and challenges;Chacón-Lee;Comprehensive Reviews in Food Science and Food Safety,2010

5. Improved aqueous extraction of microalgal lipid by combined enzymatic and thermal lysis from wet biomass of Nannochloropsis oceanica;Chen;Bioresource Technology,2016

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