Zhao, Z.; Zhao, J.; Liu, S.; Liu, M.; Zeng, X.; Li, H.; Xi, Y.; Li, J.
Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage. Foods 2025, 14, 1366.
https://doi.org/10.3390/foods14081366
AMA Style
Zhao Z, Zhao J, Liu S, Liu M, Zeng X, Li H, Xi Y, Li J.
Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage. Foods. 2025; 14(8):1366.
https://doi.org/10.3390/foods14081366
Chicago/Turabian Style
Zhao, Ziyan, Jinling Zhao, Sirong Liu, Mengxuan Liu, Xiangquan Zeng, He Li, Yu Xi, and Jian Li.
2025. "Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage" Foods 14, no. 8: 1366.
https://doi.org/10.3390/foods14081366
APA Style
Zhao, Z., Zhao, J., Liu, S., Liu, M., Zeng, X., Li, H., Xi, Y., & Li, J.
(2025). Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage. Foods, 14(8), 1366.
https://doi.org/10.3390/foods14081366