Nanoemulsions

Formulation, Applications, and Characterization

AvSeid Mahdi Jafari,D. Julian McClements

Häftad, Engelska, 2018

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-03-05
Mått:152 x 229 x 36 mm
Vikt:1 070 g
Format:Häftad
Språk:Engelska
Antal sidor:664
Förlag:Elsevier Science
ISBN:9780128118382

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in 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.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.

Innehållsförteckning

Section 1: Nanoemulsion basics1. General aspects of nanoemulsions and their formulation2. Nanoemulsion propertiesSection 2: Preparation of nanoemulsions by low-energy methods3. Catastrophic phase inversion techniques4. Transitional phase inversion techniquesSection 3: Production of nanoemulsions by mechanical methods5. General principles of nanoemulsion formation by high-energy mechanical methods6. Fabrication of nanoemulsions by rotor-stator emulsification7. Fabrication of nanoemulsions by high pressure valve homogenization8. Fabrication of nanoemulsions by microfluidization9. Fabrication of nanoemulsions by ultrasonication10. Fabrication of nanoemulsions using membrane emulsification Section 4: Application of nanoemulsions11. Application of nanoemulsions in foods12. Application of nanoemulsions in chemicals, agrochemicals, and petrochemicals13. Application of nanoemulsions in drug delivery14. Application of nanoemulsions in cosmetics15. Application of nanoemulsions in synthesis of nanoparticlesSection 5: Characterization and analysis of nanoemulsions16. Characterization of particle properties in nanoemulsions17. Characterization of physicochemical properties of nanoemulsions18. Characterization of gastrointestinal fate of nanoemulsionsSection 6: Conclusion, future trends, and regulatory issues of nanoemulsions