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Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability

Yejun Zhong1, Shan Sun2, Taotao Dai2

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases (Gannan Medical University) of Ministry of Education, School of Public Health and Health Management, Key Laboratory of Development and Utilization of Gannan Characteristic Food Function Component of Ganzhou, Gannan Medical University, Ganzhou, Jiangxi 341000, China.

International Journal of Biological Macromolecules
|January 13, 2024
PubMed

Keywords:
EmulsionPhycocyanin-polysaccharide complexStability

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