Recently, Springer Nature has published the book "Basic Protocols in Encapsulation of Food Ingredients" © 2021, edited by Dr. Andrea Gómez-Zavaglia. The book contains the basic protocols and cutting-edge methods of food ingredients´ encapsulation.
The authors of the chapters belong or have belonged to CIDCA, namely: Deladino, A. Schneider-Teixeira, E. Gerbino, A. Gomez-Zavaglia, P. Salgado, A. Mauri y M. Ureta.
See table of contents of the book here
