The cooking loss rate of the noodles with added microcapsules showed an increasing trend, reaching a maximum at 5 wt% microcapsules, which is about 1.2% higher than that of the control group, indicating that more binding components were dispersed during cooking.
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Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles.
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