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The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex

Iftikhar Ali1, Sam Al-Dalali2, Jia Hao1

  • 1Beijing 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 Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China.

Food Chemistry
|February 21, 2022
PubMed

Keywords:
ComplexMicrostructureMonascus pigmentsSodium caseinateThermal stability

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