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

Iftikhar Ali(University of Swat), Yanping Cao(Beijing Technology and Business University), Alouk Ikram(Beijing Technology and Business University), Jie Zhang(Beijing Technology and Business University), Duoxia Xu(Beijing Technology and Business University), Jia Hao(Tianjin University of Science and Technology), Sam Al‐Dalali(Hefei University of Technology)
Food Chemistry
February 16, 2022
10.1016/j.foodchem.2022.132480
Cited by 24

Related Papers

Drought Induced Changes in Growth, Osmolyte Accumulation and Antioxidant Metabolism of Three Maize Hybrids
|Frontiers in Plant Science|2017|617
Growth and developmental responses of crop plants under drought stress: a review
|Zemdirbyste-Agriculture|2017|268
NK cell exhaustion in the tumor microenvironment
|Frontiers in Immunology|2023|105
Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction
|LWT|2021|83
The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation
|Food Hydrocolloids|2021|60