Food Engineering

微胶囊化

Microencapsulation

A process used to enclose active ingredients, such as omega-3 fatty acids, within a protective shell or wall material to control their release, protect them from environmental factors, and improve their stability in food products. / 一种用于将活性成分（如ω-3脂肪酸）包裹在保护性壁材中以控制其释放、保护其免受环境因素影响并改善其在食品产品中稳定性的工艺。

Knowledge type: 工艺技术
First proposed or discovered
Proposer: Turkey Farm member
Creator: 农场主
Last updated: 2026-10-25 20:01:56

Sub-knowledge points

Spatial redistribution of microencapsulated omega-3 fatty acidsRetention of microencapsulated omega-3 fatty acids

Higher-order knowledge points

Additive Manufacturing Materials Process / 工艺技术Food engineering

Main parameters and performance indicators

wall materials: The coating material (e.g., proteins, polysaccharides) that forms the capsule shell.core material: The active ingredient (e.g., omega-3 fatty acids) to be encapsulated.3D-Printed food models: The structural matrix used to study spatial redistribution and retention.

Open problems

No unresolved problem recorded yet

Related literature

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Spatial redistribution and retention of microencapsulated omega-3 fatty acids driven by wall materials and 3D-Printed food modelsOpen source

微胶囊化

Sub-knowledge points

Higher-order knowledge points

Main parameters and performance indicators

Open problems

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