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Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural

Haoyu Xie1, Wuyin Weng1, Zhongyang Ren1

  • 1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Food Chemistry: X
|March 19, 2026
PubMed

Keywords:
ElectrospinFlavorOctenylsuccinylated starchOyster enzymatic hydrolysatesStearic acid

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