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The purpose of this paper is to provide a novel method for encapsulation of phthalocyanine blue pigment for inkjet printing inks.

Phthalocyanine blue pigment was encapsulated by emulsion polymerisation of styrene and a polymerisable dispersant, allyloxy nonyl‐phenoxy propanol polyoxyethylene ether ammonium sulphonate (ANPS). The encapsulated phthalocyanine blue pigment was further formulated into dispersion. The encapsulated phthalocyanine blue pigment was characterised with transmission electron microscopy (TEM), thermogravimetric analyses (TGA), X‐ray diffraction (XRD), Zeta potential and contact angle measurements. The encapsulated phthalocyanine blue pigment dispersion was evaluated in terms of rheological behaviour, particle size distribution and stability.

TEM and TGA proved that polymer encapsulation layer was formed onto phthalocyanine blue pigment surface. XRD indicated that the crystal structure of phthalocyanine blue pigment was not changed during the encapsulation process. The wettability of phthalocyanine blue pigment was improved after polymer encapsulation. The dispersion formulated with encapsulated phthalocyanine blue pigment had a narrow particle size distribution, excellent stability to temperature and centrifugal forces. Its rheological behaviour was close to Newtonian fluid.

The methods provided a novel and practical solution for preparing the encapsulated phthalocyanine blue pigment dispersion for formulation of inkjet printing ink.

The paper demonstrates how emulsion polymerisation technique is employed to encapsulate phthalocyanine blue pigment using a polymerisable dispersant, ANPS, which imparts to dispersion a small particle size, narrow particle size distribution and high stability.

Fundamental classifications of knowledge may be measurable as factors of production and can reveal evidence of specialization between adjacent stages of production even in the presence of shared substantive knowledge. This study of aims to distinguish between, and empirically measure, relative reliance on fundamental classifications of knowledge at the individual level.

In this study, investment managers were asked in an online survey to weigh their relative reliance on tacit, codified and encapsulated knowledge in executing different investment strategies for diverse client groups. Measures of relative reliance on each fundamental classification of knowledge were derived from weights assigned by each survey respondent in a series of six questions.

Survey respondents provided reliable measures of their relative reliance on tacit, codified and encapsulated knowledge. Reliance on these fundamental classifications of knowledge is shown to differ between investment managers, depending on the investment strategies being used and client groups served. These differences were exhibited notwithstanding all the respondents sharing common substantive knowledge.

Measures of relative reliance on three classifications of knowledge were based on self-reported ratings rather than on objectively observed phenomena, making them subject to measurement error. Therefore, researchers are encouraged to observe relative reliance on tacit, codified and encapsulated knowledge in future studies.

The divergences in relative reliance on the fundamentally different knowledge-based factors of production were found in the presence of jointly held substantive knowledge, suggesting that fundamental classifications of knowledge are measurable and can provide evidence of specialization.

This research seeks to respond to Simon's challenge to apply “an economic calculus to knowledge”. The paper aims to develop a typology of knowledge that may be fruitful in facilitating research in a knowledge‐based view of production.

The paper reviews the enduring literature on the knowledge‐based view of the firm (KBV) and gleans three classifications of organisational knowledge as distinct factors of production: tacit, codified, and encapsulated knowledge.

Differences between the tacit, codified, and encapsulated shapes of knowledge carry strategic implications for the firm along six important dimensions. Distinguishing between its three classifications sets the stage for measurement of knowledge as a factor of production.

Distinctions between the three shapes of knowledge may be less defined in practice than in theory. The classification in which a repository of knowledge falls is dependent on the tacit knowledge being applied by the user. Software may be encapsulated to a user, but codified to its creator.

Recognition of the differences between the three shapes of organisational knowledge may help managers to: determine the most economic combination of knowledge to use in production; transfer knowledge more effectively within and across organisational boundaries; determine the most economic location of firm boundaries; and ensure value is appropriated for the firm.

The paper suggests that distinguishing and accentuating encapsulated knowledge as a distinct classification of knowledge can help advance the development of a strategic knowledge‐based theory of production.

This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations of sodium chloride (NaCl) and sodium nitrite (NaNO₂).

Free and encapsulated probiotics were subjected to 70 and 80°C during 5, 10, 20 and 30 min. In addition, the probiotics were subjected to concentrations of 0.5, 1.0, 2.5 and 5.0 per cent NaCl and 0.5 and 1.0per cent of NaNO₂.

Free Lactobacillus plantarum was more resistant to heat than free Enterococcus faecium. Alginate-encapsulated Lactobacillus plantarum (ALP) also was more resistant to heat treatments than alginate-encapsulated Enterococcus faecium (AEF). After 30 min at 70°C, ALP showed levels about 6.9 log CFU/g while AEF presented 4.3 log CFU/g (p = 0.005). However, at 80°C, ALP maintained levels higher than 6 log CFU/g for up to 10 min, while AEF was able to maintain those levels only for approximately 5 min (p = 0.003). Encapsulation process provided adequate protection for both probiotics against NaCl. In relation to NaNO₂ concentrations, 0.5 and 1.0 per cent reduced viability of both probiotics (p = 0.014), either as free cells or as alginate-encapsulated forms.

Alginate beads containing probiotics is an interesting alternative for application in foods such as cooked meat products.

Alginate beads elaborated with milk powder, inulin and trehalose were effective to protect probiotics in stress situations similar to those can be found in the processing of foods, such as cooked meat products.

This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.

This paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.

Maximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.

Even though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.

Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.

The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

The purpose of this paper is to enhance the anticorrosion property of aluminium pigments and to improve their compatibility with polymers in coating.

Aluminium pigments encapsulated by organic‐inorganic layer were prepared by hydrolysis and condensation of organic silane acrylate resin and tetraethoxy silane (TEOS) on the surface of pigments via sol‐gel method. TEOS and poly (methyl methacryalte‐n‐butyl acrylate‐vinyl triethoxysilane) (PMBV) formed in advance by co‐polymerisation of methyl methacrylate (MMA), n‐butyl acrylate (BA) and vinyl triethoxysilane (VTES) were used as precursors. The adhesion property of the aluminium pigments was measured by peel test, and the loss of silvery appearance after encapsulation and acid soaking were both evaluated by colour lightness difference (ΔL) measurement. The encapsulated aluminium pigments were further characterised by means of FTIR, SEM, TG and XPS.

It was found that PMBV‐SiO2 thin films could be formed on the surface of aluminium pigments smoothly and uniformly, and the adhesion and anticorrosion performances of encapsulated aluminium pigments were improved significantly.

The organic silane acrylate resin used as a precursor in the sol‐gel process could be synthesised from other aclyate monomers. In addition, the hydrolysis and condensation mechanism of organic silane acrylate resin on the surface of aluminium pigments need further studies.

The method developed provided a good solution to the two problems of aluminium pigments and increased their application values.

The method of improving adhesion and anticorrosion properties of aluminium pigments was novel and could find numerous applications in surface coatings and adhesives.

In the context of intense intercultural experience, the individual’s identity is often transformed by the forces of acculturation. Unexpectedly powerful demands, influences, and resistances buffet the values, beliefs, and behaviors of the sojourner, leading to confusion, and eventually resolution of profound identity issues. The resulting sense of being between two cultures or more, living at the edges of each, but rarely at the center, can be called cultural marginality. When these issues remain unresolved, the person is often confounded by the demands, and feels alienated in a state called encapsulated marginality. The constructive marginal resolves these questions by integrating choices from each culture of which the person is a part, choosing the appropriate frame of reference, and taking action appropriate for the context.

Global leaders need to recognize the characteristics of the marginal identity and leverage the skills the marginal brings to the organization. The mindset of hybrid professionals fosters increased creativity, culturally appropriate problem solving, and collaboration with other culture partners. Educators, trainers, and coaches can design developmental opportunities for sojourners to acculturate to new environments in a way that potentiates their intercultural competence and comfort with their bicultural mindset. By viewing a complex cultural identity as an asset to the organization, global leaders can avoid the common pitfall of overlooking cultural marginals and instead maximize their contribution to globalization.

The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.

Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.

Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.

This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.

The purpose of this article is to attempt to highlight various approaches for enhancing the viability of probiotics, with special emphasis on micro‐encapsulation.

Various techniques, such as selection of acid and bile resistant strains, use of oxygen impermeable packaging materials, two‐step fermentation, stress adaptation, inclusion of micro‐nutrient, sonication of bacteria and micro‐encapsulation, which could be employed for maintaining or enhancing probiotic viability are discussed, with special emphasis on micro‐encapsulation.

Probiotics lose their viability during gastro‐intestinal transit due to unfavorable intestinal environment. Amongst diverse techniques micro‐encapsulation could confer protection to the probiotics both in the product as well as in the gastro‐intestinal environment.

The paper shows that micro‐encapsulation of probiotics renders them stable both in the product as well as in the intestinal environment and application of encapsulated probiotics would result in a product with greater prophylactic activities.