Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability

The poor water-solubility and stability of capsaicin limits its widespread application in the industry. Spray-dried capsaicin microcapsules were fabricated using whey protein (WP) and octenyl-succinic-anhydride-modified starch (OS) as wall materials in this study. The aim is to investigate the impac...

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Detalles Bibliográficos
Autores principales: Zhang, Bo, Zheng, Luyao, Liang, Siyuan, Lu, Yifan, Zheng, Jianmei, Zhang, Guoquan, Li, Wenhao, Jiang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871364/
https://www.ncbi.nlm.nih.gov/pubmed/35206087
http://dx.doi.org/10.3390/foods11040612

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871364/
https://www.ncbi.nlm.nih.gov/pubmed/35206087
http://dx.doi.org/10.3390/foods11040612

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