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Coacervation is a process during which a homogeneous aqueous solution undergoes liquid–liquid phase separation, giving rise to two immiscible liquid phases composed of a colloid‐rich coacervate phase in equilibrium with a colloid‐poor phase simultaneously. Recent attempts to develop complex coacervation from macromolecular self‐assemblies have diversified a large group of novel coacervate‐related...
Encapsulation is appreciated as a tool of delivering functionality at the right site and right time by enclosing a valuable component within a shielding matrix. This technology has been adopted by the food industry since 1930s and, since then, research and development in the field of food ingredients encapsulation has developed enormously. With the aid of encapsulation techniques, food additives that...
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