Biopolymer Nanostructures for Food Encapsulation Purposes - 1st Edition - ISBN: 9780128156636

Biopolymer Nanostructures for Food Encapsulation Purposes

1st Edition

Editors: Seid Jafari
Paperback ISBN: 9780128156636
Imprint: Academic Press
Published Date: 1st April 2019
Page Count: 600
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Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

Key Features

  • Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources
  • Discloses the current knowledge and potential of biopolymer nanostructures
  • Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together


Academics, students, researchers, industrials, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas

Table of Contents

Section 1: Milk protein nanostructures
Section 2: Other protein nanostructures
Section 3: Polysaccharide nanostructures
Section 4: Synthetic biopolymer nanostructures


No. of pages:
© Academic Press 2019
Academic Press
Paperback ISBN:

About the Editor

Seid Jafari

Seid Mahdi Jafari was born in Mashhad (Iran) and studied Food Science and Technology for a BSc degree at Urmiah University (1997, with honors) and for a Master degree at Ferdowsi University (1999, with honors), Iran. Then, he continued his studies in PhD degree at the University of Queensland, Australia (2003-2007) in the area of Food Process Engineering and working on nano-emulsification and nano-encapsulation of food ingredients. He received a distinguished award for his thesis from UQ (2007) by publishing 9 papers in well-known peer reviewed international Journals. Currently as an Associate Professor, he is an academic member in the University of Agricultural Sciences and Natural Resources, Gorgan, IRAN. Mahdi has published more than 85 papers in top-ranked international Food Science Journals and he has been the author/editor of 4 books, 3 published by Elsevier. Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

Affiliations and Expertise

Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran

Ratings and Reviews