Data for: Improvement of the Colloidal Stability of Phycocyanin in Acidified Conditions using Whey Protein-Phycocyanin InteractionsPublished: 21-02-2020| Version 1 | DOI: 10.17632/58nfsk397b.1Contributors:Alireza Abbaspourrad,Ying Li,Jason ZhangDescriptiondataDownload All Files