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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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang
Format:	Article
Language:	English
Published:	China Food Publishing Company 2026-03-01
Subjects:	porphyra yezoensis; enzymatic hydrolysis; microcapsules; spray drying; deodorization; physicochemical properties
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-022.pdf