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1. An overview of lipid-based nanostructures for encapsulation of food ingredients
Section 1: Nanoemulsions for encapsulation of food ingredients
2. Encapsulation by single O/W and W/O nanoemulsions
3. Encapsulation by double nanoemulsions
4. Encapsulation by structural nanoemulsions
5. Encapsulation by microemulsions
6. Encapsulation by pickering nanoemulsions
Section 2: Lipid nano carriers for encapsulation of food ingredients
7. Encapsulation by solid lipid nanoparticles (SLNs)
8. Encapsulation by nanostructured lipid carriers (NLCs)
9. Encapsulation by nano-organogels (nano-oleogels)
Section 3: Nanostructured phospholipid carriers for encapsulation of food ingredients
10. Encapsulation by nano-liposomes
11. Encapsulation by nano-phytosomes
Section 4: Nanostructured surfactants for encapsulation of food ingredients
12. Encapsulation by niosomes
13. Encapsulation by dendrimeters
Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.
- Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers
- Discusses how technology of lipid nanoencapsulation can be used in industries
- Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers
Academics, students, researchers, practitioners, and those who work or are interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas
- No. of pages:
- © Academic Press 2019
- 6th August 2019
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Prof. Seid Mahdi Jafari received his PhD from the University of Queensland, Australia, in 2006. He has been working on nanoencapsulation of food bioactives for the past 15 years. Now, as a full professor, he is an academic member of GUASNR, Iran. He has published more than 200 papers (h-index=43 and 50, in Scopus and Google Scholar, respectively) in top-ranked international journals and 35 book chapters along with editing 36 books. In Nov. 2015, he was awarded as one of the top 1% world’s scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in Nov. 2018, and Nov. 2019 he was awarded as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science); and top reviewer in the field of agricultural and biological sciences selected by Publons (Sep. 2018, and Sep. 2019).
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