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Guangxuan Shao1, Zhao Li1, Chao Yuan1,2

  • 1Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
概括

使用大豆蛋白和马尔托德克斯特林成功微封装了甲 (CIN). 由此产生的微囊提供了增强的稳定性和受控释放,显示出作为食品应用中的天然防腐剂的巨大潜力.

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