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Improving Stability of Phycocyanin under Acidic Conditions by Surface Patch Binding Induced Complexation with Gelatin

Yinsheng Wu, Haoshen Xue,Fei Liu,Xinyue Wang,Ling Chen,Maoshen Chen,Bor-Sen Chiou,Xinghu Zhou, Xue Jiao,Fang Zhong

FOOD HYDROCOLLOIDS（2025）

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Key words
Protein-protein complexation,Surface patch binding,Phycocyanin,Colloidal stability,Blue color,Antioxidant activity
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