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The instability of enzymes used in animal and human foods has long been an important issue in food preparation and storage. Recent breakthroughs in nanotechnology have shown the great advantages of nanoparticles (NPs) in protein encapsulation and controlled release. α-Galactosidase and chitosan (CS) were chosen as models for food enzymes and coating materials, respectively. A series of α-galactosidase-loaded...
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