Synergistic modification of phycocyanin by Lactobacillus plantarum and protease: Physicochemical properties, structural characteristics, and flavor profiles

Food Chemistry 2026

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Authors: Yezhi Wang, Yating Gao, Xinyu Jiang, Chunqiao Zhao, Manlu Jin, Salma Hadir, Chongjiang Cao, Xiao Xu, Rakariyatham Kanyasiri, Biao Yuan

DOI: 10.1016/j.foodchem.2026.148926

Cited by: 3

References: 80

Fields of Study & Subjects

Enzyme Production and Characterization Probiotics and Fermented Foods Polysaccharides and Plant Cell Walls

References 80