Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols

Extraction, purification and stability of C-phycocyanin from Arthrospira platensis

(2022) J.-F. Fabre et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina

(2020) Lukas Böcker et al.   FOOD CHEMISTRY

Role of saccharides on thermal stability of phycocyanin in aqueous solutions

(2020) M. Faieta et al.   FOOD RESEARCH INTERNATIONAL

Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications

(2019) Fernando Pagels et al.   BIOTECHNOLOGY ADVANCES

Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability

(2019) Ming Hsieh-Lo et al.   Algal Research-Biomass Biofuels and Bioproducts

Impact of Blood Sugar Control on Metabolites and Carbohydrate Metabolism in Type 1 Diabetes

(2018) WILLEM KUHTREIBER et al.   DIABETES

Stabilising phycocyanin by anionic micelles

(2018) Mia Fiilsøe Falkeborg et al.   FOOD CHEMISTRY

Protection of blue color in a spirulina derived phycocyanin extract from proteolytic and thermal degradation via complexation with beet-pectin

(2018) Michael J. Selig et al.   FOOD HYDROCOLLOIDS

Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

(2018) Hadiyanto et al.   Food Bioscience

Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein

(2017) Alberto Barbiroli et al.   FOOD CHEMISTRY

Stability and Antioxidant Activity of Food-Grade Phycocyanin Isolated fromSpirulina platensis

(2016) Hua-Lian Wu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Improvement of Thermal Stability of C-Phycocyanin by Nanofiber and Preservative Agents

(2016) Anna Rafaela Cavalcante Braga et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Role of Antioxidants and Natural Products in Inflammation

(2016) Palanisamy Arulselvan et al.   Oxidative Medicine and Cellular Longevity

Thermokinetic stability of phycocyanin and phycoerythrin in food-grade preservatives

(2015) Vinod K. Kannaujiya et al.   JOURNAL OF APPLIED PHYCOLOGY

Nutraceutical properties of phycocyanin

(2014) Berenice Fernández-Rojas et al.   Journal of Functional Foods

Proteins in amorphous saccharide matrices: Structural and dynamical insights on bioprotection

(2013) S. Giuffrida et al.   EUROPEAN PHYSICAL JOURNAL E

Preparation of phycocyanin microcapsules and its properties

(2013) Mingyan Yan et al.   FOOD AND BIOPRODUCTS PROCESSING

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

(2013) Giulia Martelli et al.   PROCESS BIOCHEMISTRY

Recent Developments in Production and Biotechnological Applications of C-Phycocyanin

(2013) M. Kuddus et al.   Biomed Research International

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

(2012) Ratana Chaiklahan et al.   PROCESS BIOCHEMISTRY

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Production of phycocyanin—a pigment with applications in biology, biotechnology, foods and medicine

(2008) Niels T. Eriksen   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY