Lipid-Based Nanostructures for Food Encapsulation Purposes

Dr. Seid Mahdi Jafari received his PhD degree in 2006 in Food Process Engineering from the University of Queensland, Australia. He has extensive experience in the field of food process engineering, conducting research on nanotechnology and its processes and being reviewer of some important journals as Innovative Food Science & Emerging Technologies, Journal of Food Engineering, Journal of Food Process Engineering, Industrial Crops and Products and Food Technology and Biotechnology. He is Associate Professor in the Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Pardis, Basidj Square, Gorgan, Iran, and he is an academic member of GAU (Iran). He has published more than 85 papers in top-ranked international food science journals and 18 book chapters, along with editing four books with LAP and Elsevier publishers. In November 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.1. “Encapsulation of Nano-Emulsions by Spray Drying” published by LAP (Germany), 2009, 2. "Nano-encapsulation Technologies for the Food and Nutraceutical Industries", Elsevier, 2017,3. "Nano-encapsulation of Food Bioactive Ingredients; Principles and Applications", Elsevier, 2017,4. "Nano-emulsions: Formulation, Characterization, and Applications", Elsevier, 2017 (co-edited with Prof. David Julian McClements).5 . “Nanoencapsulation in the Food Industry Series”. This is a 7 volume series approved in 2017 that is going to be published over the course of 2019-2021.and some book chapters such as:· Jafari, S.M., Fathi, M., and Mandala, I.G., 2015. Chapter 13: "Emerging product formation" in the book "Food Waste Recovery: Processing technologies and industrial techniques", Edited by Galanakis, C., Elsevier. ISBN: 978-0-12-800351-0.· Jafari, S.M. and McClements, D.J., 2017. Chapter 1: "Nanotechnology approaches for increasing nutrient bioavailability" in the book "Advances in Nutrition and Food Research (Vol. 81)", Edited by Toldra, F., Elsevier.Locally in Iran, he has also published 20 books in Persian. In November, 2015, he was awarded as one of the top 1% scientists of the world with the highest citations by Thompson Reuters (Essential Scientific Indicators) in the field of Biological Sciences.

• 1. An overview of lipid-based nanostructures for encapsulation of food ingredientsSection 1: Nanoemulsions for encapsulation of food ingredients2. Encapsulation by single O/W and W/O nanoemulsions3. Encapsulation by double nanoemulsions4. Encapsulation by structural nanoemulsions5. Encapsulation by microemulsions6. Encapsulation by pickering nanoemulsionsSection 2: Lipid nano carriers for encapsulation of food ingredients7. Encapsulation by solid lipid nanoparticles (SLNs) 8. Encapsulation by nanostructured lipid carriers (NLCs)9. Encapsulation by nano-organogels (nano-oleogels)Section 3: Nanostructured phospholipid carriers for encapsulation of food ingredients10. Encapsulation by nano-liposomes11. Encapsulation by nano-phytosomesSection 4: Nanostructured surfactants for encapsulation of food ingredients12. Encapsulation by niosomes13. Encapsulation by dendrimeters