Gelation of Edible Blue-Green Algae Protein Isolate (Spirulina platensis Strain Pacifica): Thermal Transitions, Rheological Properties, and Molecular Forces Involved-Reference-Cited by-同舟云学术

Gelation of Edible Blue-Green Algae Protein Isolate (Spirulina platensis Strain Pacifica): Thermal Transitions, Rheological Properties, and Molecular Forces Involved

Published:2001-01-09 Issue:2 Volume:49 Page:888-898
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chronakis Ioannis S.¹

Affiliation:

1. Physical Chemistry 1, Center for Chemistry and Chemical Engineering, Lund University, Box 124, S-221 00 Lund, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0005059

Reference48 articles.

1. Commercial applications of algae: opportunities and constraints

2. Microalgae as sources of pharmaceuticals and other biologically active compounds

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