使用化小麦多孔粉和乳清蛋白分离物微封装大油:物理化学性质,体外消化过程中的释放行为

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Caini Li1, Fengping An2, Shuaihao Sun2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Shenzhen Boton Flavors and Fragrances Co., Ltd, Shenzhen, Guangdong 518000, China.

International journal of biological macromolecules
|June 3, 2024
PubMed
概括

改性小麦多孔粉增强了大油微囊的稳定性和向肠道释放. 这改善了消化控制和营养递送,展示了先进的食品成分技术.

关键词:
化的修改修改大油大油的使用方法微囊中的微囊物理化学和体外消化特性.小麦多孔粉 小麦多孔粉

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