Improving solubility and foaming properties of Spirulina platensis protein isolate: Insights into the effect of succinylation modification on structural conformation and physicochemical properties

Food Hydrocolloids 2026

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Authors: Xin Hong, Liuping Fan, Jinwei Li, Aiguo Luo, Lu Wang, Xiaolan Wang, Shengquan Huang

DOI: 10.1016/j.foodhyd.2026.112662

Cited by: 4

References: 50

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Nanocomposite Films for Food Packaging

References 50