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Ebook Techniques for nanoencapsulation of food ingredients
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Ebook "Techniques for nanoencapsulation of food ingredients" is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.
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