Nanoemulsions
Formulation, Applications, and Characterization
- 1st Edition - March 5, 2018
- Latest edition
- Editors: Seid Mahdi Jafari, D. Julian McClements
- Language: English
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented… Read more
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.
- 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 products, delivery systems, and cosmetic formulations
- Explains preparation of nanoemulsions by both low- and high-energy methods
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
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
- Edition: 1
- Latest edition
- Published: March 5, 2018
- Language: English
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.
Affiliations and expertise
Associate Professor, 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, IranDM
D. Julian McClements
Professor David 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, USARead Nanoemulsions on ScienceDirect