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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書誌詳細

出版年:	Shipin Kexue
第一著者:	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang
フォーマット:	論文
言語:	英語
出版事項:	China Food Publishing Company 2026-03-01
主題:	porphyra yezoensis; enzymatic hydrolysis; microcapsules; spray drying; deodorization; physicochemical properties
オンライン･アクセス:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-022.pdf