Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation

作者：Yi Ma, Yuanda Sun, Shasha Huang, Chenglong Sun, Haitao Wang, Mingqian Tan · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110906 · 被引用次数：14 · 研究领域：Microencapsulation and Drying Processes、Ion Channels and Receptors、Phytochemicals and Antioxidant Activities