The Stability, Microstructure, and Microrheological Properties of <i>Monascus</i> Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate.

Xu, Duoxia; Zheng, Boyan; Che, Yixin; Liu, Guorong; Yuan, Yingmao; Wang, Shaojia; Cao, Yanping

The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate.

Xu, Duoxia; Zheng, Boyan; Che, Yixin; Liu, Guorong; Yuan, Yingmao; Wang, Shaojia; Cao, Yanping.

Afiliação

Xu D; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Zheng B; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Che Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Liu G; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Yuan Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Wang S; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi
Cao Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business Universi

Front Nutr ; 7: 543421, 2020.

Article em En | MEDLINE | ID: mdl-33385004