Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups.

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作者： Yilun,Weng ^[1] ; Yang,Li ^[1] ; Xiaojing,Chen ^[2] ; Hao,Song ^[1] ; Chun-Xia,Zhao ^[3]

作者单位： Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia. ^[1] Bioproton Pty Ltd, Brisbane, Queensland, Australia. ^[2] Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia.;School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, South Australia, Australia. ^[3]

关键词 Encapsulation enzyme food industry scale-up spray drying stability

主题词食品工业(Food Industry);干燥法(Desiccation);酶类(Enzymes);酶稳定性(Enzyme Stability);食品处理和加工(Food Handling);酶类, 固相(Enzymes, Immobilized)

DOI 10.1080/10408398.2023.2193982

PMID 36971126

发布时间 2024-08-30

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