Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation-Reference-Cited by-同舟云学术

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Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation

Published:2022-12 Issue: Volume:222 Page:1758-1767
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Ying,Zhang Zhong,Abbaspourrad Alireza

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference59 articles.

1. 17 - natural solutions for blue colors in food;Buchweitz,2016

2. Food synthetic biology-driven protein supply transition: from animal-derived production to microbial fermentation;Liu;Chin. J. Chem. Eng.,2021

3. Extraction of phycocyanin—a natural blue colorant from dried spirulina biomass: influence of processing parameters and extraction techniques;Li;J. Food Sci.,2020

4. Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation;Li;Food Hydrocoll.,2022

5. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia;Kostić;LWT Food Sci. Technol.,2015

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2. Low-field NMR Works as a Rapid, Automatic, Non-Invasive and Wide-Scale Coverage Technique for Aggregates Indication in Biomacromolecule Development;Journal of Pharmaceutical Sciences;2024-08

3. Improving the color storage stability of phycocyanin under light and acidified conditions through antisolvent precipitation of phycocyanin-zein complex;Algal Research;2024-07

4. Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins;International Journal of Molecular Sciences;2024-06-29

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