TY - JOUR AU - Busto Núñez, Mª Dolores AU - González Temiño, Yaiza AU - Albillos García, Silvia María AU - Ramos Gómez, Sonia AU - Pilar Izquierdo, María Concepción AU - Palacios Santamaría, David AU - Ortega Santamaría, Natividad PY - 2022 UR - http://hdl.handle.net/10259/7594 AB - In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease– peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes.... LA - eng PB - MDPI KW - Chitosan KW - Flavourzyme® KW - Microencapsulation KW - Protease KW - Spray drying KW - Tripolyphosphate KW - Bioquímica KW - Biochemistry KW - Alimentos KW - Food TI - Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles DO - 10.3390/foods11142077 T2 - Foods VL - 11 ER -