Data for: Improvement of the Colloidal Stability of Phycocyanin in Acidified Conditions using Whey Protein-Phycocyanin Interactions

Published: 21 Feb 2020 | Version 1 | DOI: 10.17632/58nfsk397b.1

Description of this data

data

Experiment data files

This data is associated with the following publication:

Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions

Published in: Food Hydrocolloids

Latest version

  • Version 1

    2020-02-21

    Published: 2020-02-21

    DOI: 10.17632/58nfsk397b.1

    Cite this dataset

    Abbaspourrad, Alireza; Li, Ying; Zhang, Jason (2020), “Data for: Improvement of the Colloidal Stability of Phycocyanin in Acidified Conditions using Whey Protein-Phycocyanin Interactions”, Mendeley Data, v1 http://dx.doi.org/10.17632/58nfsk397b.1

Statistics

Views: 68
Downloads: 55

Categories

Food Color

Licence

CC0 1.0 Learn more

The files associated with this dataset are licensed under a Public Domain Dedication licence.

What does this mean?
You can copy, modify, distribute and perform the work, even for commercial purposes, all without asking permission.

Report