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Encapsulation of C-phycocyanin in chitosan microparticles improves thermal and storage stability for use as a natural Food colorant

Paulo Vitor França Lemos; Nathalia Vieira Porphirio Veríssimo; Juliana Barone Teixeira; Henrique Rodrigues Marcelino; Guilherme Augusto Ferreira; Carolina Oliveira de Souza; Jania Betânia Alves da Silva; Thâmila Thalline Batista de Oliveira; Cristiano Luis Pinto de Oliveira; Marcia Carvalho de Abreu Fantini; Valéria de Carvalho Santos-Ebinuma
Food Chemistry · Vol. 501 · pp. 147358 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume501
Pages147358
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.147358
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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