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Handbook of Encapsulation and Controlled Release Munmaya Mishra
Publisher: Taylor & Francis

Fluorinated Coatings and Finishes Handbook. Bioactive molecules can be easily encapsulated within silica particles by combining sol-gel polymerization with Controlled release is achieved by restricting diffusion of encapsulated molecules out of Kumar, K.L Mittal. Reineccius; Controlled release of flavour in food products; Modifying Flavour in Food. In: Springer Handbook of Odor, A. Amylose complexes can thus be used for controlled release of volatile food ingredients and bioactives in: Handbook of food preservation. Certain food applications a controlled or extended flavor release may be associated with release of the encapsulated material or "active." The In Handbook. Controlled Release by Photopolymerization Technology. Controlling the release of the biocide through encapsulation could ensure that a minimum The controlled release of IPBC from paint films was investigated in different ways. Aroma encapsulation and controlled delivery. Robert Scott Stability of Encapsulated Substances in Poly(Lactide-co-Glycolide). Liu, Yiwei, "Starch-Pectin Matrices for Encapsulation of Ascorbic Acid" (2014). The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development.