Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage.
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DOI: 10.1016/j.foodchem.2020.128642
Abstract: C-phycocyanin is a bright blue natural colorant used in food and beverage applications. However, its color stability is poor in acidic conditions under exposure to light. In this work, we study the use of whey… read more here.
Keywords: light storage; storage; color degradation; phycocyanin ... See more keywords