Biopolymer Nanostructures for Food Encapsulation Purposes - 1st Edition - ISBN: 9780128156636, 9780128156643

Biopolymer Nanostructures for Food Encapsulation Purposes, Volume 1

1st Edition

Volume 1 in the Nanoencapsulation in the Food Industry series

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Editors: Seid Jafari
Paperback ISBN: 9780128156636
eBook ISBN: 9780128156643
Imprint: Academic Press
Published Date: 15th June 2019
Page Count: 668
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Table of Contents

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


Description

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

Readership

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


Details

No. of pages:
668
Language:
English
Copyright:
© Academic Press 2019
Published:
15th June 2019
Imprint:
Academic Press
Paperback ISBN:
9780128156636
eBook ISBN:
9780128156643

Ratings and Reviews


About the Editors

Seid Jafari

Seid Jafari

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has been working on the nanoemulsification and nanoencapsulation of food ingredients for the past decade. He is Associate Professor in the 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, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. 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

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