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Barrow, C.J., Wang, B., Adhikari, B. and Liu, H. (2013) Spray Drying and Encapsulation of Omega-3 Oils. In: Jacobsen, C., Nielsen, N.S., Horn, A.F. and Moltke Sørensen, A. (Eds.), Food Enrichment with Omega-3 Fatty Acids. A Volume in Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, Sawston, Cambridge, 194-225.
https://doi.org/10.1533/9780857098863.2.194

has been cited by the following article:

• TITLE: Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments

  AUTHORS: Yakindra Prasad Timilsena, Md. Amdadul Haque, Benu Adhikari

  KEYWORDS: Microencapsulation, Shell Materials, Core Materials, Encapsulation Techniques, Encapsulation Efficiency, Controlled Release

  JOURNAL NAME: Food and Nutrition Sciences, Vol.11 No.6, June 17, 2020

  ABSTRACT: Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incorporation of additional functional and nutritional components and site-specific release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced; however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.