
Lipid-Based Nanostructures for Food Encapsulation Purposes
Volume 2 in the Nanoencapsulation in the Food Industry series
Description
Key Features
- 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
Readership
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
Table of Contents
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 nanoemulsionsSection 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-phytosomesSection 4: Nanostructured surfactants for encapsulation of food ingredients
12. Encapsulation by niosomes
13. Encapsulation by dendrimeters
Product details
- No. of pages: 564
- Language: English
- Copyright: © Academic Press 2019
- Published: August 3, 2019
- Imprint: Academic Press
- eBook ISBN: 9780128156742
- Paperback ISBN: 9780128156735
About the Series Volume Editor
Seid Jafari

Affiliations and Expertise
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