Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes

Volume 1 in the Nanoencapsulation in the Food Industry series

1st Edition - June 14, 2019

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  • Editor: Seid Jafari
  • Paperback ISBN: 9780128156636
  • eBook ISBN: 9780128156643

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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

Product details

  • No. of pages: 668
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: June 14, 2019
  • Imprint: Academic Press
  • Paperback ISBN: 9780128156636
  • eBook ISBN: 9780128156643

About the Editor

Seid Jafari

Seid Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis. In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).

Affiliations and Expertise

Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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