Lv51
1218 积分 2023-11-29 加入
Sustainable shrimp-shell-derived chitosan as an integrated bioflocculant and complex-forming stabilizer for Spirulina C-phycocyanin
8天前
已完结
Fabrication and characterization of oleogels structured by phycocyanin/fucoidan/xanthan gum co-stabilized by beeswax crystals
17天前
已完结
Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin
1个月前
已关闭
Improving solubility and functional properties of phycocyanin under acidic conditions by glutaminase deamidation and succinylation
1个月前
已完结
Maximizing C-phycocyanin purification efficiency from Spirulina: A synergistic strategy combining CaCl2 precipitation and membrane diafiltration
1个月前
已完结
Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure
1个月前
已完结
Exploring the effects of whey protein components on the interaction and stability of cyanidin‐3‐O‐glucoside
2个月前
已完结
Enzymatic acylation of cyanidin-3-O-glucoside with aromatic and aliphatic acid methyl ester: Structure–stability relationships of acylated derivatives
2个月前
已完结
Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)
2个月前
已完结
Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability
2个月前
已完结
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