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The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex.
Ali, Iftikhar; Al-Dalali, Sam; Hao, Jia; Ikram, Alouk; Zhang, Jie; Xu, Duoxia; Cao, Yanping.
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  • Ali I; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
  • Al-Dalali S; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
  • Hao J; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
  • Ikram A; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
  • Zhang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
  • Xu D; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
  • Cao Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor C
Food Chem ; 384: 132480, 2022 Aug 01.
Article en En | MEDLINE | ID: mdl-35189434
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Monascus Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Monascus Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article