Characterization of Nanoencapsulated Food Ingredients: Volume 4

ISBN-13: 9780128156674 / Angielski / Miękka / 2020 / 696 str.

Seid Mahdi Jafari

Spis treści

1. Introduction to characterization of nanoencapsulated food ingredients

by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari

Section A: Morphology of nanoencapsulated food ingredients

2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients

by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari

3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients

by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari

4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients

by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari

5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients

by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure

Section B: Size and surface characteristics of nanoencapsulated food ingredients

6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients

Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari

7. Surface charge (zeta-potential) of nanoencapsulated food ingredients

by Yiming Feng, Sean Russell Kilker and Youngsoo Lee

8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)

by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari

Section C: Structural analysis of nanoencapsulated food ingredients

9. X-ray diffraction (XRD) of nanoencapsulated food ingredients

by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari

10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients

by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari

11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients

by Hamed Hosseini and Seid Mahdi Jafari

12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients

by Roya Koshani and Seid Mahdi Jafari

13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients

by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert

Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients

14. Optical analysis of nanoencapsulated food ingredients by color measurement

by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari

15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers

by Ioanna Mandala and Eftychios Apostolidis

16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers

by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari

17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients

by Ozg?ur Tarhan and Seid Mahdi Jafari

18. Antioxidant activity analysis of nanoencapsulated food ingredients

by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari

O autorze

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now, as a full Professor, he is an academic member of GUASNR (Iran) and Adjunct Prof. in UVigo (Spain). He has published more than 320 papers in top-ranked International Food Science Journals and 60 book chapters along with editing 36 books with Elsevier, Springer, and Taylor & Francis.
In 2015, he was awarded as one of the top 1% world scientists by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. In 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. He has been awarded as one of the world's highly cited researchers by Clarivate Analytics (Web of Science), in 2018, 2019 and 2020; and a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019).