“…Drying of microgels onto solid surfaces and the factors that control the structure of the films that form and their barrier properties is an interesting area discussed elsewhere (Horigome and Suzuki, 2012); (Mayarani et al, 2018) . Similarly, there are many studies investigating microgel absorption into gels or release from them (Yaroslavov et al, 2017), plus adsorption of biopolymers and bioactive compounds onto (Kumar and Singh, 2010), (Kureha et al, 2017), (Liu et al, 2014), (Morisada et al, 2010) and absorption into microgels, such as enzymes (Sigolaeva et al, 2014, Sigolaeva et al, 2015, betacarotene (Tan et al, 2014) and DNA (Ozdemir et al, 2006), including the interaction of microgels and their payloads with membranes (Nordstrom et al, 2018); (Mihut et al, 2013) and cells (Vihola et al, 2007). Of particular importance to foods is the ease of enzymatic digestion of materials encapsulated within the microgel particles (Mansson et al, 2013), (Torres et al, 2016).…”