Structures and compositions of the oil/wall interfaces and wall layers affected the properties of spray-dried fish oil powders

作者：Wenjie Zhang, Lijia Chen, Qiqi Bian, Zhengquan Wang, Xichang Wang, Jian Zhong · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116075 · 被引用次数：6 · 研究领域：Microencapsulation and Drying Processes、Proteins in Food Systems、Food Chemistry and Fat Analysis