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Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

机译：葡萄糖当量对麦芽糖糊精/乳清蛋白喷雾干燥粉末微胶囊的影响及贮藏和粉末再水中负载风味的动态释放

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Kaixin Li; Bowen Pan; Lingjun Ma; Song Miao; Junfu Ji;
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1. Effect of dextrose equivalent of maltodextrin on the stability of emulsified coconut-oil in spray-dried powder [J] . Matsuura Tsutashi, Ogawa Akihiro, Tomabechi Masaki, Journal of food engineering . 2015,第octa期

机译：麦芽糊精的葡萄糖当量对喷雾干燥粉中乳化椰子油稳定性的影响
2. Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids [J] . Wei Wang, Yifan Jiang, Weibiao Zhou Journal of food engineering . 2013,第4期

机译：以乳清乳清蛋白和麦芽糊精为干燥助剂喷雾干燥的酱油粉的特性
3. Stability and release behavior of encapsulated flavor from spray-dried Saccharomyces cerevisiae and maltodextrin powder [J] . Sultana Afroza, Tanaka Yusuke, Fushimi Yoshiya, Food research international . 2018,第apra期

机译：喷雾干燥啤酒酵母和麦芽糊精粉中包封香料的稳定性和释放行为
4. Evaluation of Flavor Release from Spray-dried Powder under Humidity Ramping by Dynamic Vapor Sorption [C] . C.Yamamoto, T.L.Neoh, Y.Honbou, Proceedings of the 7th Asia-Pacific drying conference . 2011

机译：动态蒸汽吸附在湿润下喷雾干燥粉末的风味释放评价
5. Flavor chemistry of cheese, milk powder, and dried whey proteins. [D] . Carunchia Whetstine, Mary E. 2005

机译：奶酪，奶粉和干乳清蛋白的风味化学。
6. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration [O] . Kaixin Li, Bowen Pan, Lingjun Ma, 2020

机译：葡萄糖当量对麦芽糖糊精/乳清蛋白喷雾干燥粉末微胶囊的影响及贮藏和粉末再水中负载风味的动态释放
7. Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion [O] . Chuang Zhang, Siew Lin Ada Khoo, Peter Swedlund, 2020

机译：使用麦芽糖糊精和牙龈金合欢的共混物制备含有珠绣微胶囊的喷雾干燥的微胶囊：在体外消化期间，粉末的物理化学性质和生物切除术的生物学性能

Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

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