Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

In this study, the use of spray-drying technology for encapsulating Flavourzyme(®) (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not...

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Detalles Bibliográficos
Autores principales: Busto, María D., González-Temiño, Yaiza, Albillos, Silvia M., Ramos-Gómez, Sonia, Pilar-Izquierdo, María C., Palacios, David, Ortega, Natividad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317512/
https://www.ncbi.nlm.nih.gov/pubmed/35885320
http://dx.doi.org/10.3390/foods11142077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9317512/
https://www.ncbi.nlm.nih.gov/pubmed/35885320
http://dx.doi.org/10.3390/foods11142077

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