Effect of stabilization method and freeze/thaw-aided precipitation on structural and functional properties of proteins recovered from brown seaweed (Saccharina latissima)
Journal article, 2019
Seaweed, protein isolate, pH-shift process, suger kelp
Author
Mehdi Abdollahi
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
John Axelsson
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Nils-Gunnar Carlsson
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Eva Albers
Chalmers, Biology and Biological Engineering, Industrial Biotechnology
Göran M. Nylund
University of Gothenburg
Ingrid Undeland
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Food Hydrocolloids
0268-005X (ISSN)
Vol. 96 140-150Seaweeds for a Biobased Society - farming, biorefining and energy production (SEAFARM)
Formas (213-2013-92), 2013-01-01 -- 2017-12-31.
Driving Forces
Sustainable development
Innovation and entrepreneurship
Areas of Advance
Production
Life Science Engineering (2010-2018)
Subject Categories
Food Science
Food Engineering
Nutrition and Dietetics
DOI
10.1016/j.foodhyd.2019.05.007