Midlands State University Library
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Lipid-based nanostructures for food encapsulation purposes edited by Seid M. Jafari

Contributor(s): Material type: TextTextLanguage: English Series: Nanoencapsulation in the Food Industry ; 2Publication details: London Academic Press 2019Description: 544 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780128156735
Subject(s): LOC classification:
  • QP751
Contents:
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
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf QP751 LIP (Browse shelf(Opens below)) 149796 Available BK136399
Book Book Batanai Library Open Shelf QP751 LIP (Browse shelf(Opens below)) 149795 Available BK136396

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

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