Nanoemulsions: Formulation, Applications, and Characterization

by Seid Mahdi Jafari, D. Julian McClements

Overview

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.

Product Details

ISBN-13:	9780128118382
Publisher:	Elsevier Science
Publication date:	03/05/2018
Pages:	664
Sales rank:	812,775
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

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 650 papers in international journals (h-index= 97 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.”

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.

Table of Contents

Section 1: Nanoemulsion basics 1. General aspects of nanoemulsions and their formulation 2. Nanoemulsion properties

Section 2: Preparation of nanoemulsions by low-energy methods 3. Catastrophic phase inversion techniques 4. Transitional phase inversion techniques

Section 3: Production of nanoemulsions by mechanical methods 5. General principles of nanoemulsion formation by high-energy mechanical methods 6. Fabrication of nanoemulsions by rotor-stator emulsification 7. Fabrication of nanoemulsions by high pressure valve homogenization 8. Fabrication of nanoemulsions by microfluidization 9. Fabrication of nanoemulsions by ultrasonication 10. Fabrication of nanoemulsions using membrane emulsification

Section 4: Application of nanoemulsions 11. Application of nanoemulsions in foods 12. Application of nanoemulsions in chemicals, agrochemicals, and petrochemicals 13. Application of nanoemulsions in drug delivery 14. Application of nanoemulsions in cosmetics 15. Application of nanoemulsions in synthesis of nanoparticles

Section 5: Characterization and analysis of nanoemulsions 16. Characterization of particle properties in nanoemulsions 17. Characterization of physicochemical properties of nanoemulsions 18. Characterization of gastrointestinal fate of nanoemulsions

Section 6: Conclusion, future trends, and regulatory issues of nanoemulsions

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From the Publisher

Presents research in the field of nanoemulsions, with applications in the food, nutraceutical, pharmaceutical, cosmetic, and other industries