The Hydrolysis of Pigment-Protein Phycoerythrin by Bromelain Enhances the Color Stability.

Sun, Yifei; Cui, Yuanmeng; Wang, Ruhua; Ma, Junrui; Sun, Haili; Cheng, Lei; Yang, Rui.

Afiliação

Sun Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Cui Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Wang R; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Ma J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Sun H; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
Cheng L; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Yang R; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.

Foods ; 12(13)2023 Jun 30.

Article em En | MEDLINE | ID: mdl-37444311