A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan-Reference-Cited by-同舟云学术

A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan

Published:2024-03 Issue: Volume:148 Page:109468
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yin Zihao,Zou Junzhe,Wang Mengwei,Huang Ruonan,Qian Yuemiao,Zeng Mingyong,Li Fangwei

Funder

Ocean University of China

National Key Research and Development Program of China

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

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3. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation;Bai;Journal of Food Engineering,2017

4. Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with lambda-carrageenan on blue color stability;Buecker;Food Chemistry,2022

5. Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion;Campos Assumpcao de Amarante;Food Research International,2020

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