含鲭鱼蛋白水解物的麦芽糊精-微孔淀粉微胶囊的制作与表征

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-03-15 DOI:10.1080/19476337.2024.2320785

Jiawen Ma, Luyao He, Jinxiu Cai, Wu Zhang, Hua Yang, Shaoqian Cao, Xiangyang Qi

引用次数: 0

摘要

本研究主要通过喷雾干燥法制备鲭鱼蛋白水解物微胶囊，并对其特性和稳定性进行了分析。结果表明，喷雾干燥法制备的鲭鱼蛋白水解物微胶囊具有良好的...

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Fabrication and characterization of maltodextrin-microporous starch microcapsules including mackerel protein hydrolysates

This research focused on the preparation in microcapsules of mackerel protein hydrolysates by spray-drying, and their characteristics and stability were analyzed. The result indicated that the opti...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.