Last Updated: 09/26/2026
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Found 33 publications
Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation.
Journal: International journal of biological macromolecules
Published: June 10, 2022
Corrigendum to Pilot-scale evaluation of oxidant speciation, 1,4-dioxane degradation and disinfection byproduct formation during UV/hydrogen peroxide, UV/free chlorine and UV/chloramines advanced oxidation process treatment for potable reuse'[Water Research, Volume 164, 1 November 2019, 114939].
Journal: Water research
Published: November 25, 2021
Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages.
Journal: Current research in food science
Published: May 16, 2021
Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage.
Journal: Food chemistry
Published: May 19, 2020
Efficacy of ozone for removal of pesticides, metals and indicator virus from reverse osmosis concentrates generated during potable reuse of municipal wastewaters.
Journal: Water research
Published: November 26, 2019
Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products.
Journal: Journal of food biochemistry
Published: October 03, 2019
A versatile, cost-effective, and flexible wearable biosensor for in situ and ex situ sweat analysis, and personalized nutrition assessment.
Journal: Lab on a chip
Published: September 10, 2019
Role of absorber and desorber units and operational conditions for N-nitrosamine formation during amine-based carbon capture.
Journal: Water research
Published: September 09, 2019
Bench-scale column evaluation of factors associated with changes in N-nitrosodimethylamine (NDMA) precursor concentrations during drinking water biofiltration.
Journal: Water research
Published: July 11, 2019
Extraction of phycocyanin-A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques.
Journal: Journal of food science
Published: July 08, 2019
Last Updated: 09/26/2026