ExpertiseUpdated on 22 April 2025
Encapsulation technologies for protection and vehiculation of ingredients or other mollecules for food industry
About
Encapsulation processes for hydrophilic and lipophilic active ingredients using chemical and physical technologies
Innovative aspects & main advantages: protect the core during processing; mask odors and flavors, controlled release coatings.
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Joan Roig
International Area Manager at LEITAT - Technological Center
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Joan Roig
International Area Manager at LEITAT - Technological Center
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Julio Carreras Llisterri
R&D Project Manager at Universitat Politècnica de València - FoodUPV
Valencia, Spain