Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

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Items 201–300 of 341

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4. Effect of ultrasonication-assisted extraction time on the profile of phycocyanin from wet biomass Spirulina plantesis
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5. The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification
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14. The effect of using different polar solvents on the stability of thermal extraction phycocyanin from Spirulina platensis
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23. Ultrasensitive and selective detection of Hg2+ using fluorescent phycocyanin in an aqueous system
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32. Phycocyanin of marine Oscillatoria sp. inhibits lipoxygenase by protein-protein interaction-induced change of active site entry apace: A model for non-specific biofunctions of phycocyanins.
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33. Experimental investigation of phycocyanin microencapsulation using maltodextrin as a coating material with spray drying method
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34. The effects of temperature and frequencies in ultrasound assisted extraction of phycocyanin from microalgae Spirulina sp
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40. Phycocyanin Ultrasound Assisted Extraction from Spirulina (Arthospira platensis) Using Sodium Phosphate Buffer Solvent: Mass Tranfer Modelling and Stability Test
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45. Cross-Linked Hyaluronan Derivatives in the Delivery of Phycocyanin
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48. The effect of different temperature on the stability of phycocyanin on microcapsule Spirulina platensis
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