选择变性蛋白质明胶与甲壳胺共混。研究了共混体系的相容性、力学性能及热稳定性等性能。
Chosing modified protein gelatin and blended with chitosan. the compatibility, mechanics performance and thermal stability of the blends system are studied.
选择变性蛋白质明胶与甲壳胺共混。
以辣椒红色素为芯材，变性淀粉和明胶为壁材，糊精为填充剂，研究微胶囊化辣椒红色素的制备工艺。
Microcapsules of paprika oleoresin were prepared by spray-drying technology using paprika oleoresin as the core material, modified starch and gelatin as the wall materials, dextrin as the filler.
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