1. Pegg, R.B., Shahidi, F.: Encapsulation and controlled release in food preservation. In: Rahman, S. (ed.) Handbook of Food Preservation, pp. 611–667. Marcel Dekker Inc. (1999)
2. Zuidam, N.J., Shimoni, E.: Overview of microencapsulates for use in food products or processes and methods to make them. In: Zuidam, N., Nedovic, V. (eds.) Encapsulation Technologies for Active Food Ingredients and Food Processing, pp. 3–29. Springer, New York (2010). https://doi.org/10.1007/978-1-4419-1008-0_2
3. Blenford, D.: Fully protected. Food Flav. Ingred. Packg. Proc. 8(7), 43 (1986)
4. Tahmaz, J.: Application of high hydrostatic pressure in modification of casein micelle and encapsulation of beta carotene, Ph.D. thesis, Faculty of Agriculture and Food Sciences, University of Sarajevo (2014)
5. Wandrey, C., Bartkowiak, A., Harding, S.E.: Materials for encapsulation. In: Zuidam, N., Nedovic, V. (eds.) Encapsulation Technologies for Active Food Ingredients and Food Processing, pp. 3–100. Springer, New York (2010). https://doi.org/10.1007/978-1-4419-1008-0_3