The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions
Tong Guan, Bin Liu, Ran Wang, Yutao Huang, Jie Luo, Yuan Li
Topics & Concepts
LipaseChemistryHydrolysisFlavorInteresterified fatFood scienceEmulsionSubstrate (aquarium)Triacylglycerol lipaseChromatographyEnzymeBiochemistryBiologyEcologyEnzyme Catalysis and ImmobilizationProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems