A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions

João P. Trigo, Sophie Steinhagen, Kristoffer Stedt, Annika Krona, Simone Verhagen, Henrik Pavia, Mehdi Abdollahi, Ingrid Undeland

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DOI: 10.1016/j.foodchem.2024.141839
Published: 2025-02
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2024.141839,
  title = {A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions},
  author = {João P. Trigo and Sophie Steinhagen and Kristoffer Stedt and Annika Krona and Simone Verhagen and Henrik Pavia and Mehdi Abdollahi and Ingrid Undeland},
  year = {2025},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2024.141839},
  url = {https://doi.org/10.1016/j.foodchem.2024.141839}
}

RIS

TY  - JOUR
TI  - A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions
AU  - João P. Trigo
AU  - Sophie Steinhagen
AU  - Kristoffer Stedt
AU  - Annika Krona
AU  - Simone Verhagen
AU  - Henrik Pavia
AU  - Mehdi Abdollahi
AU  - Ingrid Undeland
PY  - 2025
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2024.141839
UR  - https://doi.org/10.1016/j.foodchem.2024.141839
ER  -

APA

Trigo, J. P., Steinhagen, S., Stedt, K., Krona, A., Verhagen, S., Pavia, H., Abdollahi, M., & Undeland, I. (2025). A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.141839

Source records

crossref · retrieved 2026-09-26T13:57:15.095Z