Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins-Reference-Cited by-同舟云学术

Arthrospira platensis protein isolate for stabilization of fluid interfaces: Effect of physicochemical conditions and comparison to animal-based proteins

Published:2023-03 Issue: Volume:136 Page:108290
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bertsch Pascal^ORCID,Böcker Lukas^ORCID,Palm Ann-Sophie,Bergfreund Jotam^ORCID,Fischer Peter^ORCID,Mathys Alexander^ORCID

Funder

Eidgenössische Technische Hochschule Zürich

ETH Zürich Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

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

4. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate;Benelhadj;Food Chemistry,2016

5. Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase;Bergfreund;Journal of Colloid and Interface Science,2021

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