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Liquid encapsulation techniques have been used extensively in advanced semiconductor packaging, including applications of underfilling, cavity‐filling, and glob top encapsulation. Because of the advanced encapsulation materials and the automatic liquid dispensing equipment involved, it is very important to understand the encapsulation material characteristics, equipment characteristics, encapsulation process development techniques in order to achieve the encapsulation quality and reliability. In this paper, the authors will examine the various considerations in liquid encapsulation applications and address the concerns on material characterization, automatic liquid dispensing equipment/process characterization and the encapsulation quality and reliability. The discussions will be helpful for future material and process development of semiconductor packages.

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.

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.

Flip chips were assembled on to ceramic boards using eutectic tin‐lead solder with underfill and with/without encapsulation for temperature cycling and high‐temperature‐high‐humidity tests. After 1.5 years of testing, the reliability performance of the flip chip on board (FCOB) assemblies was compared. All of the FCOB assemblies with underfill, but without encapsulation, survived 5,778 cycles of the temperature cycling test following 5,005 hours of the high‐temperature and high‐humidity test. The results show that encapsulation may not necessarily enhance the reliability of flip chip assemblies and might therefore be omitted.

The purpose of this paper is to encapsulate aqueous dispersions of nano‐scale CI Pigment Red 122 prepared through ball milling into UV‐curable resins, 1,6 hexanediol diacrylate (HDDA, monomer), and polyester acrylate (oligomer) using the mini‐emulsion technique.

The encapsulation of pigment is achieved by mixing a surfactant‐stabilised pigment dispersions and a monomer/oligomer mini‐emulsions and subjecting both to mini‐emulsification conditions. A film of encapsulated pigment mini‐emulsion is finally UV cured using water‐soluble initiator. Efficient encapsulation is proven by ultra‐centrifugal sedimentation, scanning electron microscopy and thermogravimetric analysis (TGA). The stability of pigment dispersions and also the encapsulation process are investigated.

TGA and ultracentrifuge sedimentation results showed that CI Pigment Red 122 is successfully encapsulated into polyester acrylate/HDDA resins. The oligomer (polyester acrylate) in the presence of organic pigment could stabilise the mini‐emulsion droplets without introducing any other hydrophobes (co‐stabiliser) in the formulation. In addition, the encapsulation percentage and suspension stability of mini‐emulsion are best when the polyester acrylate/HDDA weight ratio is 3:2.

The UV‐curable resins used in the present context are 1,6 HDDA and polyester acrylate. Besides, various oligomer/monomer composition types could be used and its impact on encapsulation efficiency could be also studied.

This method of encapsulation is practically effective for modification of organic pigments for use in UV‐curable ink‐jet printing inks.

The developed method is novel from a literature point of view and can be of a great benefit to achieve the required properties of pigmented UV‐curable system in inkjet printing of textiles. In addition, it could find numerous applications in surface coating.

The purpose of this paper is to evaluate the role of encapsulation temperature on the preparation of silica-encapsulated waterborne aluminium pigments.

The waterborne aluminium pigments were prepared with H₂O₂ as anchoring agent and siloxane used as precursors in pH = 9.0 medium at different temperatures. The anchorage and compactness of silicon which on aluminium surface were characterized by optical microscopy, scanning electron microscopy and N₂ adsorption-desorption. The anticorrosion property was characterized by the volume of produced hydrogen as a function of time.

The effect of encapsulation temperature on anticorrosion property of aluminium pigments is reflected from the anchorage and the compactness of silica on aluminium surface. Furthermore, when encapsulation temperature is 45-50°C, the silica platelets uniformly anchored on the aluminium surface as a dense film, which show the best anticorrosion property. Lower and higher encapsulation temperatures cause the silica platelets to agglomerate rather than anchor on the aluminium surface, which is unfavourable for the anchorage and the formation of compact silica film. The use of product in waterborne coatings gives a higher glossiness than that of raw material.

Only pH = 9.0 medium was explored, and the other pH medium could result in different optimum temperatures.

The investigation results provide theoretical basis for obtaining excellent waterborne aluminium pigments.

The method of investigating corrosion resistance mechanism of aluminium pigments based on anchorage and compactness is novel.

The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value.

Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems.

Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties.

Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.

The purpose of this paper was to determine the influence of thermal aging on the stability of organic light-emitting diode (OLED) glass samples made in ambient condition.

The samples with yellow emitting layer (named as ADS5) and poly(3,4-ethylenedioxythiophene):poly(styrenesulfonate) hole transport layer were examined. Some of the devices were ultraviolet-curable epoxy encapsulation directly after performance. All samples were thermally annealed at 70°C for 1, 2, 3 and 4 hours. The characteristics current–voltage for fresh and aging samples in the range of voltage from 0-15 V were made. The temperature of OLEDs samples in real-time with a thermographic camera was measured too. Additionally, scanning electron microscope image of surface Al cathode immediately after OLED performance and after annealing tests was made.

The authors stated, that irrespective of the type, the samples were undergoing the degradation. The decrease in value of the current density was registered. That were about 44 per cent and about 24 per cent after thermally annealing the samples with and without encapsulation, respectively (at tension 13 V). Additionally, there were observed massive delamination of the metal cathode.

Influence of thermal annealing and encapsulation on the dynamic characteristics of the OLED devices fabricated in ambient condition was analyzed. There are not many papers in the literature describing examinations of OLED samples which were made in environmental conditions.

This paper discusses processes of flip chip on FR‐4 using eutectic solder bumps with possible fewer process steps compared to the full assembly process. Some interesting results in terms of the reliability performance of flip chip on FR‐4 assemblies using eutectic solder have been obtained after an almost‐one‐year temperature cycling test. The process steps of underfilling and curing of underfill can be omitted when a suitable epoxy is used for encapsulation. When underfill is conducted, encapsulation is not necessarily needed from a reliability point of view.

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.