Open access
Sep 2026
Structural, color, and stability properties of hydrogen peroxide-treated phycoerythrin-based colorant proteins from dried laver (Pyropia yezoensis)
Findings establish PBCP as a stable, seaweed-derived protein pigment for food applications by leveraging the oxidative reactivity differences of hydrogen peroxide to induced interactions between proteins and saccharides in the water-soluble protein.
Jong-Bong Lee, Min Jae Kim, Si Hwan Kim et al.
· Food Chemistry: X · 0 citations