Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them

By N. Zuidam, E. Shimoni. 2010

344 citations recorded by the source corpus.

Subfields: Electrical and Electronic Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/95d48bfabc0b6bd285024c7909565bdc6e911260

How researchers see this paper

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In Food Science

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

Citations in the corpus

• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “Encapsulation by spray drying protects, stabilizes, and enhances the solubility and controlled release of the bioactive compounds which are delivered in a powder form.([13]) In addition, spray drying ensures microbiological stability of the products, reduces the storage and transport costs,”