Micro- and nano-encapsulation in food industry
Encapsulation can be defined as a process of entrapping one substance within another substance producing particles with diameters of a few nm to a few mm. The entrapped material is usually a liquid, but may be a solid or a gas. The main reason of using encapsulation is the fact that some nutrients d...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
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Series: | Croatian Journal of Food Science and Technology |
Online Access: | https://hrcak.srce.hr/file/322207 |