Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions
Zhong Zhang, Ying Li, Alireza Abbaspourrad
Topics & Concepts
PhycocyaninChemistryWhey proteinChromatographyEgg whitePolyacrylamide gel electrophoresisZeta potentialHydrolysisFood scienceBiochemistryChemical engineeringEnzymeCyanobacteriaBacteriaBiologyNanoparticleEngineeringGeneticsAlgal biology and biofuel productionProteins in Food SystemsPickering emulsions and particle stabilization