Co-crystallization in sucrose: A promising method for encapsulation of food bioactive components
Evangelos Chezanoglou, Athanasia M. Goula
Topics & Concepts
CrystallizationSupersaturationSucroseSolubilityChemical engineeringFood industryChemistryEncapsulation (networking)Materials scienceFood scienceOrganic chemistryComputer scienceComputer networkEngineeringMicroencapsulation and Drying ProcessesFreezing and Crystallization ProcessesBiochemical effects in animals