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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第5期12-15,共4页
Food Science
