Nanoemulsions - 1st Edition - ISBN: 9780128118382

Nanoemulsions

1st Edition

Formulation, Applications, and Characterization

Editors: Seid Jafari D. Julian McClements
Paperback ISBN: 9780128118382
Imprint: Academic Press
Published Date: 1st February 2018
Page Count: 584
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Description

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.

Key Features

  • Summarizes general aspects of food nanoemulsions and their formulation
  • Provides detailed information on the production, application and characterization of food nanoemulsion
  • Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical, delivery systems and cosmetic formulations
  • Explains preparation of nanoemulsions by both low and high energy methods

Readership

Researchers in the nanoemulsion technology food science field; scientists from industry, academia, and governmental agencies; and policy makers on food science and nutrition, food engineering, chemical engineering, pharmaceuticals, chemistry, physical chemistry, and bioscience

Table of Contents

Section 1: Nanoemulsion basics
1. General aspects of nanoemulsions and their formulation
2. Nanoemulsion properties

Section 2: Preparation of nanoemulsions by low-energy methods
3. Catastrophic phase inversion techniques
4. Transitional phase inversion techniques

Section 3: Production of nanoemulsions by mechanical methods
5. General principles of nanoemulsion formation by high-energy mechanical methods
6. Fabrication of nanoemulsions by rotor-stator emulsification
7. Fabrication of nanoemulsions by high pressure valve homogenization
8. Fabrication of nanoemulsions by microfluidization
9. Fabrication of nanoemulsions by ultrasonication
10. Fabrication of nanoemulsions using membrane emulsification

Section 4: Application of nanoemulsions
11. Application of nanoemulsions in foods
12. Application of nanoemulsions in chemicals, agrochemicals, and petrochemicals
13. Application of nanoemulsions in drug delivery
14. Application of nanoemulsions in cosmetics
15. Application of nanoemulsions in synthesis of nanoparticles

Section 5: Characterization and analysis of nanoemulsions
16. Characterization of particle properties in nanoemulsions
17. Characterization of physicochemical properties of nanoemulsions
18. Characterization of gastrointestinal fate of nanoemulsions

Section 6: Conclusion, future trends, and regulatory issues of nanoemulsions

Details

No. of pages:
584
Language:
English
Copyright:
© Academic Press 2018
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128118382

About the Editor

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

D. Julian McClements

Professor Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.

Affiliations and Expertise

University of Massachusetts, Amherst, MA, USA