{
    "abstract": "Natural pigments like betacyanins are highly unstable under heat, light, acid, and alkaline conditions. Yeast protein (YP) is a promising substitute protein, while chitooligosaccharides (COS) are water-soluble alkaline polysaccharides. Water-in-oil-in-water (W",
    "authors": [
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Yichen",
            "initials": "Y",
            "lastname": "Li"
        },
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Jiaqi",
            "initials": "J",
            "lastname": "Ding"
        },
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Yaxin",
            "initials": "Y",
            "lastname": "Wu"
        },
        {
            "affiliation": "Beijing Life Science Academy, Beijing 102209, China.",
            "firstname": "Shihao",
            "initials": "S",
            "lastname": "Sun"
        },
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Demei",
            "initials": "D",
            "lastname": "Meng"
        },
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Chunkai",
            "initials": "C",
            "lastname": "Gu"
        },
        {
            "affiliation": "State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.",
            "firstname": "Rui",
            "initials": "R",
            "lastname": "Yang"
        }
    ],
    "conclusions": null,
    "copyrights": null,
    "doi": "10.3390/foods14081337",
    "journal": "Foods (Basel, Switzerland)",
    "keywords": [
        "Chitooligosaccharides",
        "Micromorphological characteristics",
        "Stability",
        "W/O/W emulsions",
        "Yeast protein"
    ],
    "methods": null,
    "publication_date": "2025-04-26",
    "pubmed_id": "40282739",
    "results": null,
    "title": "Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins.",
    "xml": "<Element 'PubmedArticle' at 0x788504c61ee0>"
}