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Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein.
Li, Qike; Zhang, Liang; Liao, Wenyan; Liu, Jinfang; Gao, Yanxiang.
Afiliação
  • Li Q; Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, NY 14853, US
  • Zhang L; Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
  • Liao W; Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
  • Liu J; Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: jinfang.liu@cau.edu.cn.
  • Gao Y; Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: gyxcau@126.com.
Int J Biol Macromol ; 256(Pt 2): 128508, 2024 Jan.
Article em En | MEDLINE | ID: mdl-38040145
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ficocianina / Quitosana Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ficocianina / Quitosana Idioma: En Ano de publicação: 2024 Tipo de documento: Article