Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (<i>Amaranthus viridis</i> L.) Powders

<div>Surface morphology (×200 magnification) of (a–e) spray- and (f–j) freeze-dried Zn-amaranth powders encapsulated with (a, f) MD, (b, g) RMD, (c, h) HICAP, (d, i) CAP, and (e, j) GA (MD: maltodextrin; RMD: resistant maltodextrin; HICAP: HI CAP 100; CAP: Capsul; GA: gum Arabic).</div>

International Journal of Food Science

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Figure 5

Figure 5: Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (<i>Amaranthus viridis</i> L.) Powders 

Figure 5 | Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders 