Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
To mitigate the fishy odor and enhance the quality of Porphyra yezoensis, enzymatic pretreatment combined with microencapsulation was applied. Microcapsules were prepared by spray drying using β-cyclodextrin, soybean protein, and maltodextrin as composite wall materials. The effect of microencapsula...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2026-03-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-022.pdf |
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