Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template.

Foods · 2025 · PMC12610554 · PMID 41227583

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a decreasing trendno p-value reported

an increasing trendno p-value reported

As the processing temperature increased, the L* value showed a decreasing trend while the b* value exhibited an increasing trend, likely due to the Maillard reaction induced by high temperatures [ 21 ].

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