Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides

Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques

(2020) Ying Li et al.   JOURNAL OF FOOD SCIENCE

C-phycocyanin extraction from two freshwater cyanobacteria by freeze thaw and pulsed electric field techniques to improve extraction efficiency and purity

(2020) Supenya Chittapun et al.   Algal Research-Biomass Biofuels and Bioproducts

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

(2020) Zhong Zhang et al.   FOOD HYDROCOLLOIDS

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

(2020) Camilly Fratelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extraction, purification and characterisation of Phycocyanin from Anabaena fertilissima PUPCCC 410.5: as a natural and food grade stable pigment

(2019) Sandeep Kaur et al.   JOURNAL OF APPLIED PHYCOLOGY

Improving the Solubility of Myofibrillar Proteins (MPs) by Mixing with Sodium Alginate: Effects of pH, Mixing Ratios and Preheating of MPs

(2019) Min Li et al.   Food Biophysics

Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study

(2019) Seyed Hossein Razavizadegan Jahromi et al.   FOOD CHEMISTRY

Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization

(2018) Chen Tan et al.   FOOD HYDROCOLLOIDS

Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties

(2018) Hao Chen et al.   FOOD HYDROCOLLOIDS

Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?

(2018) Shlomit David et al.   Food & Function

Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel

(2018) Yanli Wang et al.   CARBOHYDRATE POLYMERS

Diverse light responses of cyanobacteria mediated by phytochrome superfamily photoreceptors

(2018) Lisa B. Wiltbank et al.   NATURE REVIEWS MICROBIOLOGY

Whey protein–pectin soluble complexes for beverage applications

(2017) Ty B. Wagoner et al.   FOOD HYDROCOLLOIDS

Caseinate-zein-polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: Effect of polysaccharide type and chemical cross-linking

(2017) Chao Chang et al.   FOOD HYDROCOLLOIDS

Encapsulation of vitamin E in edible orange oil-in-water emulsion beverages: Influence of heating temperature on physicochemical stability during chilled storage

(2017) Vassilios Raikos   FOOD HYDROCOLLOIDS

Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids

(2016) Chen Tan et al.   FOOD HYDROCOLLOIDS

Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions

(2016) Fuguo Liu et al.   FOOD HYDROCOLLOIDS

Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin

(2016) Chen Tan et al.   FOOD HYDROCOLLOIDS

Protein Selectivity Controlled by Polymer Charge Density and Protein Yield: Carboxylated Polysaccharides versus Sulfated Polysaccharides

(2016) Xingfei Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vortex Fluidic Device-Intensified Aqueous Two Phase Extraction of C-Phycocyanin from Spirulina maxima

(2016) X. Luo et al.   ACS Sustainable Chemistry & Engineering

Optimization of pH and dispersant amount of Y-TZP suspension for colloidal stability

(2015) Chuin Hao Chin et al.   CERAMICS INTERNATIONAL

The properties of whey protein–carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels

(2014) Ricky S.H. Lam et al.   FOOD RESEARCH INTERNATIONAL

Study of the phase separation behaviour of native or preheated WPI with polysaccharides

(2014) Ji-Yeon Chun et al.   POLYMER

Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

(2013) Li Zhao et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Environmental response of pectin-stabilized whey protein aggregates

(2013) Alina Krzeminski et al.   FOOD HYDROCOLLOIDS

Thermal stability improvement of blue colorant C-Phycocyanin from Spirulina platensis for food industry applications

(2013) Giulia Martelli et al.   PROCESS BIOCHEMISTRY

Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

(2011) Sara Naji et al.   FOOD HYDROCOLLOIDS

Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

(2011) Andrea K. Stone et al.   FOOD HYDROCOLLOIDS

Structural Changes in Apolipoproteins Bound to Nanoparticles

(2011) Risto Cukalevski et al.   LANGMUIR

Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

(2010) Owen G. Jones et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Modeling on chlorophyll a and phycocyanin production by Spirulina platensis under various light-emitting diodes

(2010) Hua-Bing Chen et al.   BIOCHEMICAL ENGINEERING JOURNAL

Separation of phycocyanin from Spirulina platensis using ion exchange chromatography

(2008) Silvana Terra Silveira et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids

(2008) Patricia Zimet et al.   FOOD HYDROCOLLOIDS

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter