基于牛奶蛋白的益生菌和其他食品材料封装技术：综述

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-02-04 DOI:10.1080/10942912.2024.2304283

Atka Afzal, Muhammad Afzaal, Farhan Saeed, Yasir Abbas Shah, Muhammad Ahtisham Raza, Mujahid Hassan Khan, Aasma Asghar, Noor Akram, Huda Ateeq, Degnet Teferi Asres

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引用次数: 0

摘要

封装技术在食品工业中发挥着至关重要的作用，它以保存多种功能成分而闻名，包括不良食品成分（味道、颜色、风味）、营养和功能性成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Milk protein based encapsulation of probiotics and other food material: comprehensive review

Encapsulation plays a vital role in the food industry, known for its multifunction constituents’ preservation, covering undesirable food components (taste, color, flavor), nutritional and functiona...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.