137 related articles for article (PubMed ID: 31686684)
1. Enhanced stability of C-phycocyanin colorant by extrusion encapsulation.
Pradeep HN; Nayak CA
J Food Sci Technol; 2019 Oct; 56(10):4526-4534. PubMed ID: 31686684
[TBL] [Abstract][Full Text] [Related]
2. Enhanced Microencapsulation of C-Phycocyanin from
Pan-Utai W; Iamtham S
Food Technol Biotechnol; 2020 Dec; 58(4):423-432. PubMed ID: 33505205
[TBL] [Abstract][Full Text] [Related]
3. Enhancing phycocyanin solubility via complexation with fucoidan or κ-carrageenan and improving phycocyanin color stability by encapsulation in alginate-pregelatinized corn starch composite gel beads.
Alavi N; Golmakani MT; Hosseini SMH; Niakousari M; Moosavi-Nasab M
Int J Biol Macromol; 2023 Jul; 242(Pt 1):124762. PubMed ID: 37150381
[TBL] [Abstract][Full Text] [Related]
4. Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype.
Galetović A; Seura F; Gallardo V; Graves R; Cortés J; Valdivia C; Núñez J; Tapia C; Neira I; Sanzana S; Gómez-Silva B
Foods; 2020 Feb; 9(2):. PubMed ID: 32102353
[TBL] [Abstract][Full Text] [Related]
5. A novel method for double encapsulation of C-phycocyanin using aqueous two phase systems for extension of shelf life.
Chandralekha A; Prashanth HS; Tavanandi H; Raghavarao KSMS
J Food Sci Technol; 2021 May; 58(5):1750-1763. PubMed ID: 33897013
[No Abstract] [Full Text] [Related]
6. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant.
Veličković L; Simović A; Gligorijević N; Thureau A; Obradović M; Vasović T; Sotiroudis G; Zoumpanioti M; Brûlet A; Ćirković Veličković T; Combet S; Nikolić M; Minić S
Food Chem; 2023 Nov; 426():136669. PubMed ID: 37352716
[TBL] [Abstract][Full Text] [Related]
7. Thermostable phycocyanin from the red microalga
Rahman DY; Sarian FD; van Wijk A; Martinez-Garcia M; van der Maarel MJEC
J Appl Phycol; 2017; 29(3):1233-1239. PubMed ID: 28572707
[TBL] [Abstract][Full Text] [Related]
8. Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage.
Zhang S; Zhang Z; Dadmohammadi Y; Li Y; Jaiswal A; Abbaspourrad A
Food Chem; 2021 May; 344():128642. PubMed ID: 33223303
[TBL] [Abstract][Full Text] [Related]
9. Kinetic studies on thermal denaturation of C-phycocyanin.
Patel A; Pawar R; Mishra S; Sonawane S; Ghosh PK
Indian J Biochem Biophys; 2004 Oct; 41(5):254-7. PubMed ID: 22900283
[TBL] [Abstract][Full Text] [Related]
10. Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from
Huo Y; Hou X; Yu Y; Wen X; Ding Y; Li Y; Wang Z
Foods; 2022 Jun; 11(12):. PubMed ID: 35741948
[TBL] [Abstract][Full Text] [Related]
11. Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency.
Guo J; Giusti MM; Kaletunç G
Food Res Int; 2018 May; 107():414-422. PubMed ID: 29580503
[TBL] [Abstract][Full Text] [Related]
12. Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments.
Faieta M; Toong C; Corradini MG; Ludescher RD; Pittia P
Food Chem; 2022 Jul; 382():132266. PubMed ID: 35134719
[TBL] [Abstract][Full Text] [Related]
13. Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability.
Buecker S; Grossmann L; Loeffler M; Leeb E; Weiss J
Food Chem; 2022 Jun; 380():132157. PubMed ID: 35077991
[TBL] [Abstract][Full Text] [Related]
14. Extraction of phycocyanin-A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques.
Li Y; Zhang Z; Paciulli M; Abbaspourrad A
J Food Sci; 2020 Mar; 85(3):727-735. PubMed ID: 31999367
[TBL] [Abstract][Full Text] [Related]
15. Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation.
Li Y; Zhang Z; Abbaspourrad A
Int J Biol Macromol; 2022 Dec; 222(Pt B):1758-1767. PubMed ID: 36195233
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical degradation of phycocyanin and means to improve its stability: A short review.
Adjali A; Clarot I; Chen Z; Marchioni E; Boudier A
J Pharm Anal; 2022 Jun; 12(3):406-414. PubMed ID: 35811624
[TBL] [Abstract][Full Text] [Related]
17. Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme.
Qiao BW; Liu XT; Wang CX; Song S; Ai CQ; Fu YH
Front Nutr; 2022; 9():890942. PubMed ID: 35685875
[TBL] [Abstract][Full Text] [Related]
18. Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion.
Campos Assumpção de Amarante M; Cavalcante Braga AR; Sala L; Juliano Kalil S
Food Res Int; 2020 Nov; 137():109602. PubMed ID: 33233200
[TBL] [Abstract][Full Text] [Related]
19. High precision microfluidic microencapsulation of bacteriophages for enteric delivery.
Vinner GK; Malik DJ
Res Microbiol; 2018 Nov; 169(9):522-530. PubMed ID: 29886256
[TBL] [Abstract][Full Text] [Related]
20. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method.
Hundre SY; Karthik P; Anandharamakrishnan C
Food Chem; 2015 May; 174():16-24. PubMed ID: 25529646
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
