Answers are grounded in this paper and cite their sources.
Microencapsulation finds increasing application in the food industry for the encapsulation of food flavors, fats, oils, acidulants, and other food additives. The various processes of encapsulation now being employed or considered in the food industry are summarized. The advantages and disadvantages of each process are discussed and critically reviewed.
No takes yet. Share an insight, caveat, or question.
Balassa et al. (1971) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: