Biopolymer Nanostructures for Food Encapsulation Purposes Seid Mahdi Jafari

Biopolymer Nanostructures for Food Encapsulation Purposes Seid Mahdi Jafari – Ebook Instant Download/Delivery ISBN(s): 9780128156636, 0128156635, 9780128156643, 0128156643

Product details:

• ISBN 10: 0128156643
• ISBN 13: 9780128156643
• Author: Seid Mahdi Jafari

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources
Discloses the current knowledge and potential of biopolymer nanostructures
Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Table contents:

1: An overview of biopolymer nanostructures for encapsulation of food ingredients

2: Nanoparticles of casein micelles for encapsulation of food ingredients

3: Nanostructures of whey proteins for encapsulation of food ingredients

4: Nanotubes of α-lactalbumin for encapsulation of food ingredients

5: Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients

6: Nanoparticles of lactoferrin for encapsulation of food ingredients

7: Nanoparticles of bovine serum albumin for encapsulation of food ingredients

8: Nanostructures of gelatin for encapsulation of food ingredients

9: Nanostructures of zein for encapsulation of food ingredients

10: Nanostructures of soy proteins for encapsulation of food bioactive ingredients

11: Nanostructures of gluten for encapsulation of food ingredients

12: Nanostructures of silk fibroin for encapsulation of food ingredients

13: Nano-hydrogels of alginate for encapsulation of food ingredients

14: Nanostructures of chitosan for encapsulation of food ingredients

15: Nanostructures of starch for encapsulation of food ingredients

16: Nano-helices of amylose for encapsulation of food ingredients

17: Nanostructures of cellulose for encapsulation of food ingredients

18: Nanostructures of gums for encapsulation of food ingredients

19: Nanostructures of chemical biodegradable polymers and their derivatives for encapsulation of food ingredients

20: Nanoencapsulation of food ingredients by dendrimers

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