ArticleFood chemistry: X2026
Effect of heat pre-treatment on interaction between micellar casein and betanin, and characteristics of their complexes.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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Abstract
Betanin (BT), a natural red pigment, has faced application limitations due to its inherent instability. This study conducted a comprehensive evaluation of micellar casein (MC) as a natural carrier for BT. The findings revealed that primary interactions between MC and BT involved hydrogen bonding and van der Waals forces under conditions of 45 °C or 55 °C pre-heating or no pre-heating, which shifted toward electrostatic forces at 65 °C. After 55 °C pre-heating, MC-BT exhibited the highest binding constant [(9.96 ± 0.85) × 10
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