Co-Refolding of Pea Protein and C-Phycocyanin for Multifunctional Hydrocolloids at pH 5.

J Agric Food Chem · 2026 · PMC12833848 · PMID 41492796

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a clear trendno p-value reported

In contrast, co-refolded samples exhibited a clear trend: as C-phycocyanin content was increased up to four times, a noticeable decrease in precipitated swollen pea proteins was observed.

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