Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Despite many years of research, the industry still struggles with improving the shelf‐life of
oxidizable food components (eg flavourings, polyunsaturated triglycerides, natural pigments …

The purposes of this review are: 1) to provide insights into how proteins are used for the
encapsulation of food ingredients; and 2) evaluate their performance in this role. Proteins …

There is a growing interest in using fibrils from food grade protein, eg β-lactoglobulin, as
functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from …

Microencapsulation by spray drying of hydrophobic materials, such as pink pepper essential
oil (Schinus terebinthifolia Raddi), relies on the efficient stabilization of the oil-in-water …

Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and
double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly …

Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of
this oil in different products is limited due to its liquid state, and the presence of insaturation …

In this study, for the first time, double-layer films based on furcellaran and gelatin were
obtained, in which the 1st layer of furcellaran was enriched with various plant extracts. The …

Aim of the present study was to investigate the impact of atomization and drying on the
functionality of emulsions with a bilayered oil–water interface consisting of a globular protein …

In this study, we prepared fish oil microcapsules by spray-drying using mesquite gum and
chitosan as wall materials, and the encapsulation efficiency, microstructure, and lipid …