Structure, adsorption properties, and ferulic acid encapsulation stability of porous starch prepared using combined freeze-thawing and enzymatic hydrolysis

WANG Zhen, ZHAO Xinrui, CHU Yangyang, WANG Lidong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 208-215.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 208-215. DOI: 10.13995/j.cnki.11-1802/ts.045415

Structure, adsorption properties, and ferulic acid encapsulation stability of porous starch prepared using combined freeze-thawing and enzymatic hydrolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 208-215 https://doi.org/10.13995/j.cnki.11-1802/ts.045415

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