Sorption behavior and storage stability of microencapsulated transglutaminase by ultrasonic spray–freeze–drying
Author:
Affiliation:
1. Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, Gaziantep University, Gaziantep, Turkey
2. Faculty of Engineering and Architecture, Food Engineering Department, Tokat Gaziosmanpasa University, Tokat, Turkey
Funder
the Scientific and Technological Research Council of Turkey
Tokat Gaziosmanpasa University Scientific Research Projects
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1793771
Reference37 articles.
1. Fabrication of uniform enzyme-immobilized carbohydrate microparticles with high enzymatic activity and stability via spray drying and spray freeze drying
2. Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.)
3. Thermodynamic and Quality Properties of Lemon Juice Powder as Affected by Maltodextrin and Arabic Gum
4. Optimization of Fish Oil Spray Drying Using a Protein:Inulin System
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