Biopolymer Nanostructures for Food Encapsulation Purposes. Volume 1 in the Nanoencapsulation in the Food Industry series

Table of Contents

Section 1: Milk protein nanostructures Section 2: Other protein nanostructures Section 3: Polysaccharide nanostructures Section 4: Synthetic biopolymer nanostructures

Authors

Seid Mahdi Jafari Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 550 papers in international journals (h-index= 86 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world's highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is "http://www.smjafari.com".