The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsific

The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsification, and preserving bioactive properties, ultimately benefiting product formulations in both the culinary and medical fields. This study is important in that it reveals the effect of the microencapsulation pro- cess on aroma compounds and provides a data set for investigating the potential use of powdered products. In this study, the...