Microencapsulation of Monascus red pigments by emulsification/internal gelation with freeze/spray-drying: Process optimization, morphological characteristics, and stability-Reference-Cited by-同舟云学术

Microencapsulation of Monascus red pigments by emulsification/internal gelation with freeze/spray-drying: Process optimization, morphological characteristics, and stability

Published:2023-01 Issue: Volume:173 Page:114227
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Hao,Zhu Lisha,Shao Yanchun,Wang Liling,He Jingren,He Yi

Funder

National Natural Science Foundation of China

Hubei Provincial Department of Education

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Stability of anthocyanins encapsulated from purple sweet potato extract affected by maltodextrin concentration;Arisanti;Macromolecular Symposia,2020

5. Extraction, characterization and degradation of chlorophyll from Suji Leaves (pleomele angustifolia);Aryanti;Oriental Journal of Chemistry,2017

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