Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions

Published 2020 View Full Article

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Title
Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions
Authors
Keywords
Whey protein, Phycocyanin, Interaction, Blue color, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105747
Publisher
Elsevier BV
Online
2020-02-07
DOI
10.1016/j.foodhyd.2020.105747

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