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

Overview of attention for article published in Frontiers in Nutrition, December 2020

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New Research: 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… https://t.co/Jyypjq

16 Dec 2020

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