本文采用离子凝胶化法以及喷雾干燥技术，以壳聚糖和三聚磷酸钠为载体，制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微囊并确定了其最佳制备工艺参数。
On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor - loaded nanocapsules was studied by adopting ionic gelation method and spray - drying technology.
本文采用离子凝胶化法以及喷雾干燥技术，以壳聚糖和三聚磷酸钠为载体，制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微囊并确定了其最佳制备工艺参数。
On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor - loaded nanocapsules was studied by adopting ionic gelation method and spray - drying technology.
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