Fabrication and characterization of phycocyanin-alginate-pregelatinized corn starch composite gel beads: Effects of carriers on kinetic stability of phycocyanin.

Alavi, Nasireh; Golmakani, Mohammad-Taghi; Hosseini, Seyed Mohammad Hashem

Alavi, Nasireh; Golmakani, Mohammad-Taghi; Hosseini, Seyed Mohammad Hashem.

Afiliación

Alavi N; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Golmakani MT; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address: golmakani@shirazu.ac.ir.
Hosseini SMH; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Int J Biol Macromol ; 218: 665-678, 2022 Oct 01.

Article en En | MEDLINE | ID: mdl-35870624

Asunto(s)

Alginatos; Almidón; Alginatos/química; Ácido Glucurónico/química; Ácidos Hexurónicos/química; Ficocianina; Almidón/química; Zea mays

Palabras clave

Alginate; Composite gel bead; Phycocyanin; Pregelatinized corn starch; Stability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Almidón / Alginatos Idioma: En Revista: Int J Biol Macromol Año: 2022 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Países Bajos

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