食品科学 ›› 2000, Vol. 21 ›› Issue (5): 12-15.
• 基础研究 • 上一篇 下一篇
滕剑敏
出版日期:
发布日期:
TENG Jian-Min
Online:
Published:
摘要: 采用乳化喷雾干燥法制备粉末猪油,考察了蛋白质与麦芽糊精的比例、麦芽糊精DE值以及喷雾干燥条件对胶囊膜结构的影响。
关键词: 粉末猪油, 微胶囊, 膜结构
Abstract: The microencapsulated powder lard was produced by spray drying method.The effects of the ratio of the soy protein isolate (SPI) to the maltodextrin (MD), the DE value of MD and the processing conditions of the spray drying on the film structure were studied.
Key words: Powder lard Microencapsulation Film structure
滕剑敏. 微胶囊粉末猪油膜结构影响因素的研究[J]. 食品科学, 2000, 21(5): 12-15.
TENG Jian-Min. Affecting Factors Study on the Film Structure of Microencapsulated[J]. FOOD SCIENCE, 2000, 21(5): 12-15.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2000/V21/I5/12