Topic · Food Science
Microencapsulation and Drying Processes
Microencapsulation and Drying Processes is a research topic within Food Science. Science Explorer counts 20k research works in it since 1950. 9.9% of them reached the world's top 10% most cited for their field and year.
This cluster of papers focuses on the applications of microencapsulation, particularly in the food industry, using techniques such as spray drying. It covers topics such as encapsulation of polyphenols, flavor release, oxidative stability, and the use of various wall materials for encapsulation. The cluster also explores the influence of emulsion composition and the characterization of encapsulated food ingredients.
- Spray Drying
- Encapsulation Techniques
- Food Ingredients
- Polyphenols
- Flavor Release
- Oxidative Stability
- Wall Materials
- Emulsion Composition
- Functional Characterization
- Nanoparticle Encapsulation
- Research works
- 20k fractional, since 1950
- In the world top 10%
- 2k per year above
- Top-10% rate
- 9.9% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +28% the tick is no change
- Largest producer
China
39% of the 10 largest, 2022-now
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