Physicochemical characterization of colored soluble protein fractions extracted from Spirulina ( Spirulina platensis)

The aim of this study was to evaluate the physicochemical properties of Spirulina colored soluble protein fractions extracted from spray-dried Spirulina powder. Three fractions, including the blue soluble Spirulina protein, the green soluble Spirulina protein, and the total soluble Spirulina protein...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 8 vom: 04. Dez., Seite 651-663
1. Verfasser:	Barka, Abakoura (VerfasserIn)
Weitere Verfasser:	Amira, Amal B, Francis, Frédéric, Blecker, Christophe
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Spirulina compression isotherm interface physicochemical surface tension Dietary Proteins Powders Water 059QF0KO0R