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

Author:

Ali Iftikhar,Al-Dalali Sam,Hao Jia,Ikram Alouk,Zhang Jie,Xu Duoxia,Cao Yanping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Monascus pigments production, composition, bioactivity and its application: A review;Agboyibor;Biocatalysis and Agricultural Biotechnology,2018

2. Biopigments from Monascus: Strains selection, citrinin production and color stability;Carvalho;Brazilian Archives of Biology and Technology,2005

3. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate;Casanova;Food Chemistry,2018

4. Advanced Dairy Chemistry—1 Proteins;De Kruif,2003

5. Gum Arabic and Fe(2+) Synergistically Improve the Heat and Acid Stability of Norbixin at pH 3.0-5.0;Guan;Journal of Agricultural & Food Chemistry,2014

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