Lipid-Based Nanostructures for Food Encapsulation Purposes

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.

• 1. An overview of lipid-based nanostructures for encapsulation of food ingredientsSection 1: Nanoemulsions for encapsulation of food ingredients2. Encapsulation by single O/W and W/O nanoemulsions3. Encapsulation by double nanoemulsions4. Encapsulation by structural nanoemulsions5. Encapsulation by microemulsions6. Encapsulation by pickering nanoemulsionsSection 2: Lipid nano carriers for encapsulation of food ingredients7. 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 ingredients10. Encapsulation by nano-liposomes11. Encapsulation by nano-phytosomesSection 4: Nanostructured surfactants for encapsulation of food ingredients12. Encapsulation by niosomes13. Encapsulation by dendrimeters