Lipid-Based Nanostructures for Food Encapsulation Purposes
Volume 2 in the Nanoencapsulation in the Food Industry series
- 1 Edición, Volumen 2 - 3 de agosto de 2019
- Última edición
- Editor: Seid Mahdi Jafari
- Idioma: Inglés
Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and… Leer más
Descripción
Descripción
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.
Puntos claves
Puntos claves
- 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
De interès para
De interès para
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
Índice
Índice
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
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Volumen: 2
- Publicado: 3 de agosto de 2019
- Idioma: Inglés
Sobre el editor
Sobre el editor
SJ
Seid Mahdi Jafari
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a
full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).
He has published more than 850 papers in International Journals (h-index=124
in Scopus and 136 in Google Scholar) and 110 book chapters/40 books with Elsevier, Springer, and Taylor & Francis. Selected achievements:
- One of the world’s highly cited researchers (1% top scientists) by Scopus (Elsevier)
- One of the top national researchers by the Iranian Ministry of Science, Research, and Technology
- One of the world’s highly cited researchers (HCR; 0.1% top scientists) by Clarivate Analytics (Web of Science)
- A top reviewer in the field of agricultural and biological sciences by Publons.