+353-1-416-8900REST OF WORLD
+44-20-3973-8888REST OF WORLD
1-917-300-0470EAST COAST U.S
1-800-526-8630U.S. (TOLL FREE)

PRINTER FRIENDLY

Lipid-Based Nanostructures for Food Encapsulation Purposes, Vol 2. Nanoencapsulation in the Food Industry

  • ID: 4753551
  • Book
  • August 2019
  • Region: Global
  • 564 Pages
  • Elsevier Science and Technology
1 of 2

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.

  • Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers
  • Discusses how technology of lipid nanoencapsulation can be used in industries
  • Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Note: Product cover images may vary from those shown
2 of 2

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

Note: Product cover images may vary from those shown
3 of 2

Loading
LOADING...

Adroll
adroll