Phycocyanin from Spirulina: A review of extraction methods and stability-Reference-Cited by-同舟云学术

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Phycocyanin from Spirulina: A review of extraction methods and stability

Published:2021-05 Issue: Volume:143 Page:110314
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Pez Jaeschke Débora,Rocha Teixeira Ingrid,Damasceno Ferreira Marczak Ligia,Domeneghini Mercali Giovana

Funder

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

FAPERGS

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. Protective effect of intracellular ice during freezing?;Acker;Cryobiology,2003

2. Impact of incubation conditions on protein and C-Phycocyanin recovery from Arthrospira platensis post- pulsed electric field treatment;Akaberi;Bioresource Technology,2020

3. Thermal degradation kinetics of the phycocyanin from Spirulina platensis;Antelo;Biochemical Engineering Journal,2008

4. Phycocyanin in physical–chemical studies;Berns;Chemical Reviews,1989

5. Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents;Braga;Journal of Food Processing and Preservation,2016

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1. Sustainable processing of microalgae protein: Design of biphasic partitioning systems based on natural deep eutectic solvents for C-phycocyanin recovery from model aqueous solutions;Separation and Purification Technology;2025-01

2. Magnetic-field-assisted extraction of phycocyanin from Spirulina platensis;Microchemical Journal;2024-11

3. Phycocyanin: A potential bioresource for functional food product development;South African Journal of Botany;2024-11

4. Pulsed electric field-assisted extraction of natural colorants; principles and applications;Food Bioscience;2024-10

5. Optimization of phycobiliprotein extraction from triple algal co-culture;Systems Microbiology and Biomanufacturing;2024-09-13

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