Table of Contents
Section 1: Microcapsules and microspheres produced for application in food 1. Microcapsules produced from zein 2. Microcapsules with protein fibril reinforced shells 3. Alginate nanocapsules prepared by internal or external gelation with nanoparticles 4. Cationic starch nanospheres 5. Nanoemulsion based delivery systems 6. Water-in-oil-in-water nanoencapsulation systems 7. Engineering hydrogel microspheres for healthy and tasty foods 8. Progress in applications of liposomes
Section 2: Methods to analyse structure, release properties, and stability 9. Stability and Permeability of Microcapsules for Controlled Drug Delivery from Dynamic NMR Microscopy 10. Determination of mechanical properties of microcapsules 11. Theoretical modeling of mechanical behavior and release properties of encapsulation systems
Section 3: Microencapsulation of food components 12. Microencapsulation of essential oils using spray drying technology 13. Microencapsulation of plant oils rich in alpha-linolenic acid: Effect of processing parameters 14. Food Applications of Microencapsulated Omega-3 Oils 15. Use of microencapsulated ingredients in bakery products: technological and nutritional aspects 16. Lipid Nanoparticles: delivery system for bioactive food compounds 17. Microencapsulation of sweeteners 18. Microencapsulation of grape seed extracts 19. Microencapsulation of natural antioxidant pigments 20. Encapsulation of probiotics in milk protein microcapsules