Phycocyanin-rich powders produced by fermentation and freeze-drying encapsulation show enhanced thermal stability and immediate probiotic survival

Food Bioscience 2026

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Authors: Shahana Aboobacker, Dovilė Liudvinavičiūtė, Vaida Kitrytė-Syrpa, Aušra Šipailienė, Ramunė Rutkaitė, Michail Syrpas
DOI: 10.1016/j.fbio.2026.108945
Cited by: 1
References: 82

Fields of Study & Subjects

Microencapsulation and Drying Processes Probiotics and Fermented Foods Proteins in Food Systems

Publication details

Journal / source
Food Bioscience
Publisher
Elsevier BV
Volume
80
Pages
108945–108945
Publication date
17 April 2026
Language
EN