FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (5): 12-15.
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TENG Jian-Min
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Published:
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
TENG Jian-Min. Affecting Factors Study on the Film Structure of Microencapsulated[J]. FOOD SCIENCE, 2000, 21(5): 12-15.
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