Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams-Reference-Cited by-同舟云学术

Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams

Published:2021-02 Issue: Volume:108 Page:326-342
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Bertsch Pascal,Böcker Lukas,Mathys Alexander,Fischer Peter^ORCID

Funder

Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference146 articles.

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3. Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis);Barka;Food Science and Technology International,2018

4. Functional properties and amino acid profile of Spirulina platensis protein isolates;Bashir;Pakistan Journal of Scientific and Industrial Research. Series B. Biological Sciences,2016

5. Haematococcus pluvialis soluble proteins: Extraction, characterization, concentration/fractionation and emulsifying properties;Ba;Bioresource Technology,2016

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