Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

Food Chemistry - Tập 194 - Trang 1056-1063 - 2016
Sonda Benelhadj1,2, Adem Gharsallaoui3, Pascal Degraeve3, Hamadi Attia2, Dorra Ghorbel1,2
1Université de Carthage, INSAT (Institut National des Sciences Appliquées et de Technologie), Centre Urbain Nord, B.P. 676, 1080 Tunis, Tunisia
2Université de Sfax, ENIS, LAVASA (Laboratoire Valorisation, Analyse et Sécurité des Aliments), BPW 3038, Sfax, Tunisia
3Université de Lyon, Université Claude Bernard Lyon 1 – ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Technopole Alimentec – Rue Henri de Boissieu, 01000 Bourg en Bresse, France

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