Nanoemulsions | Formulation, Applications, and Characterization

Seid Mahdi Jafari (u. a.)

ISBN 10: 0128118385 / ISBN 13: 9780128118382

Published by Elsevier Inc, 2018

About this Item

Nanoemulsions | Formulation, Applications, and Characterization | Seid Mahdi Jafari (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2018 | Elsevier Inc | EAN 9780128118382 | Verantwortliche Person für die EU: Zeitfracht Medien GmbH, Ferdinand-Jühlke-Str. 7, 99095 Erfurt, produktsicherheit[at]zeitfracht[dot]de | Anbieter: preigu.

Seller Inventory # 126702468

Bibliographic Details

• Title: Nanoemulsions | Formulation, Applications, and Characterization
• Publisher: Elsevier Inc
• Publication Date: 2018
• Language: English
• ISBN 10: 0128118385
• ISBN 13: 9780128118382
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 229W x 152H x 34D millimeters 229 millimeters width by 152 millimeters height by 34 millimeters depth
• Weight: 876 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource.

• Summarizes general aspects of food nanoemulsions and their formulation
• Provides detailed information on the production, application, and characterization of food nanoemulsion
• Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations
• Explains preparation of nanoemulsions by both low- and high-energy methods

About the Authors

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is a

full-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).

He has published more than 850 papers in International Journals (h-index=124

in 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.

Professor David Julian McClements works in the Department of Food Science at the University of Massachusetts, Amherst. He is well known for his research into lipid oxidation and antioxidants.