Characterization of Nanoencapsulated Food Ingredients

Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia), in 2007. Now, he is afull-time Prof. in GUASNR (Iran) and part-time Prof. in SAAS (China).He has published more than 850 papers in International Journals (h-index=124in 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.

• 1. Introduction to characterization of nanoencapsulated food ingredientsby Elham Assadpour, Hadis Rostamabadi and Seid Mahdi JafariSection A: Morphology of nanoencapsulated food ingredients2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredientsby Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredientsby Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredientsby Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari5. Atomic force microscopy (AFM) of nanoencapsulated food ingredientsby Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi PureSection B: Size and surface characteristics of nanoencapsulated food ingredients6. Dynamic light scattering (DLS) of nanoencapsulated food ingredientsMilena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari7. Surface charge (zeta-potential) of nanoencapsulated food ingredientsby Yiming Feng, Sean Russell Kilker and Youngsoo Lee8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi JafariSection C: Structural analysis of nanoencapsulated food ingredients9. X-ray diffraction (XRD) of nanoencapsulated food ingredientsby Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredientsby Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredientsby Hamed Hosseini and Seid Mahdi Jafari12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredientsby Roya Koshani and Seid Mahdi Jafari13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredientsby Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul GilbertSection D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients14. Optical analysis of nanoencapsulated food ingredients by color measurementby Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometersby Ioanna Mandala and Eftychios Apostolidis16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometersby Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredientsby Ozg€ur Tarhan and Seid Mahdi Jafari18. Antioxidant activity analysis of nanoencapsulated food ingredientsby Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari