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Lipid-based nanostructures for food encapsulation purposes edited by Seid M. Jafari - London Academic Press 2019 - 544 pages - Nanoencapsulation in the Food Industry 2 .

Includes bibliographical references and index

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

ISBN: 9780128156735

Subjects--Topical Terms:
Lipids --Industrial applications
Nanostructures--Industrial applications
Microencapsulation

LC Class. No.: QP751