Cover Caption


On the cover: SEM image of thyme oil microcapsules, showing rough microcapsule surface due to this emulsifer's weak hydrophobic properties at the emulsification process temperature. Other emulsifiers were tested, with greater success. From “Microencapsulation of Essential Oil for Insect Repellent in Food Packaging System” by Seong Kyun Chung, Ji Yeon Seo, Jung Hoon Lim, Hyung Hwan Park, Myeong Jai Yea, and Hyun Jin Park; p E711.