Optimization of Calcium Alginate Gel Technology in Peanut Snack Production and Stability Evaluation of Probiotic Encapsulation

To address the issues of high fat content in traditional peanut snacks and the low stability of probiotics during production and processing, this study applied calcium alginate gel technology to the preparation of low-fat, high-protein peanuts and probiotic peanuts. Using texture characteristics and...

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Detalhes bibliográficos

Principais autores:	Huawei LIN, Jingyu SHEN, Xinzi SONG, Qingjie SUN, Jie YANG
Formato:	Artigo
Idioma:	Chinês
Publicado em:	The editorial department of Science and Technology of Food Industry 2026-01-01
Colecção:	Shipin gongye ke-ji
Assuntos:	peanut calcium alginate gel low-fat and high-protein probiotics stability
Acesso em linha:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025030350
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