The structural characterization and color stabilization of the pigment protein-phycoerythrin glycosylated with oligochitosan

Author:

Zhang Yidan,Zhang Liqun,Hu Jiangnan,Wang Zhiwei,Meng Demei,Li HeORCID,Zhou Zhongkai,Yang RuiORCID

Funder

Beijing Technology and Business University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Changes in functional properties by transglutaminase cross linking as a function of pH of legumes protein isolate;Ali;Innovative Romanian Food Biotechnology,2010

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. Improvement of thermal and UV-light stability of β-carotene-loaded nanoemulsions by water-soluble chitosan coating;Baek;International Journal of Biological Macromolecules,2020

4. Preparative purification of B-phycoerythrin from the microalga Porphyridium cruentum by expanded-bed adsorption chromatography;Bermejo;Journal of Chromatography B,2003

5. Electrostatic-maillard formation of coconut protein concentrate-pectin conjugate for oil-in-water emulsion: Effects of ratio, temperature, and pH;Candraningrum;Journal of the Saudi Society of Agricultural Sciences,2022

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