Microencapsulation and microspheres for food applications

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relev.

6.2 General Picture of a W/O/W Multiple Emulsion.

Front Cover; Microencapsulation and Microspheres for Food Applications; Copyright Page; Contents; List of Contributors; I. Microcapsules and Microspheres Produced for Application in Food; 1 Microcapsules Produced from Zein; 1.1 Introduction; 1.2 Zein Structure and Properties; 1.3 Core-Shell Formation; 1.4 Self-Assembly Phase Diagram; 1.5 Self-Assembly Mechanism; 1.6 Kinetics of Microsphere Growth; 1.7 Stabilization of Zein Particles; 1.8 Summary; References; 2 Microcapsules with Protein Fibril-Reinforced Shells; 2.1 Introduction; 2.2 Protein Fibrils.

2.3 Polysaccharides and Polysaccharide-Protein Complexes2.4 LbL Adsorption Process for Microcapsules with Nanocomposite Shell; 2.5 Structure and Properties of Nanocomposite Shells; 2.6 Conclusions; References; 3 Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles; 3.1 Introduction; 3.2 Alginate; 3.3 Macroscopic Alginate Hydrogels; 3.3.1 Ionic Alginate Gels; 3.3.1.1 External gelation; 3.3.1.2 Internal gelation; 3.3.1.3 Thermal gelation; 3.3.2 Other Types of Alginate Gels; 3.4 Formation of Alginate (Micro)Spheres; 3.5 Alginate Nanoparticles.

3.5.1 Formation of Alginate Nanospheres3.5.1.1 Formation of algi…