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

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

Monascus pigment is a natural food pigment and is commonly used for coloring and as antiseptic of cured meat products, confectionery, cakes, and beverages. However, Monascus pigment is sensitive to environmental conditions. The main aim of this study was to investigate the effect of polyglycerol pol...

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Bibliographic Details
Main Authors: Duoxia Xu, Boyan Zheng, Yixin Che, Guorong Liu, Yingmao Yuan, Shaojia Wang, Yanping Cao
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-12-01
Series:Frontiers in Nutrition
Subjects:
Monascus pigment
double emulsions
microrheological properties
stability
microstructure
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2020.543421/full

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