Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
Language: English
Published by Elsevier Science, 2025
- Softcover
- New
Seller: moluna, Greven, Germanymoluna
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Condition: New
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Add to basketItem description from seller
Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructuresOffers information on how to attain highly tunable electrospun fibers/ electrosprayed particlesIncludes information on how to.
Seller Inventory # 1412863161
- Title
- Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds
- Publisher
- Elsevier Science
- Publication year
- 2025
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0443222282
- ISBN 13
- 9780443222283
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.
This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.
- Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructures
- Offers information on how to attain highly tunable electrospun fibers/ electrosprayed particles
- Includes information on how to fabricate structured polymer fibers through electrospinning/electrospraying
- Serves as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley).
Dr. Luo received his PhD in Food Science and Nanotechnology from University of Maryland, United States, in 2012. Dr. Luo has published 130+ scientific articles in top-tier food science, nanotechnology, colloids, materials science journals. Dr. Luo was recognized as the World’s Most Highly Cited Researchers by the Web of Science in 2019, 2021, and 2022. Dr. Luo has more than ten years experience in food nanotechnology and encapsulation. Dr. Luo currently serves as the Editor for International Journal of Biological Macromolecules (Elsevier), Editor-in-Chief for Journal of Agriculture and Food Research (Elsevier), and Associate Editor for Journal of Future Foods (Elsevier).
"About the title" may belong to another edition of this title.
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| Item | 26 to 60 business days | 26 to 60 business days |
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