Micro/Nano Encapsulation of Active Food

This book highlights recent innovation in encapsulation and controlled release technologies, as well as design principle of novel food delivery systems. In addition, it also provided some new directions and opportunities that can arise from the development of new nanostructured biomaterials for the fabrication of delivery vehicles and carriers for active food ingredients. This book is intended to be used as either a textbook or a reference that will give the readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems.

Qingrong Huang is an Associate Professor of Food Science Department at Rutgers University. Peter Given is a Senior Research Fellow at Pepsi-Cola Company. Michael Qian is an Associate Professor at Oregon State University.

Preface	p. xi
New Strategies of Designing Micro-and Nanoencapsulation Systems
Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods	p. 3
The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods	p. 35
A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films	p. 46
Modulating Lipid Delivery in Food Emulsions	p. 67
Protein Structures as Delivery Vehicles in Foods	p. 89
Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery	p. 98
Design of Single Surfactant Microemulsion	p. 116
Nanoencapsulation Systems Based on Milk Proteins and Phospholipids	p. 131
Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients	p. 143
Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy	p. 157
Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-Water Emulsion	p. 169
Micro and Nanoencapsulation for Food Applications
Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry	p. 183
Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions	p. 198
Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions	p. 213
Approaches to Encapsulation of Active Food Ingredients in Spray-Drying	p. 233
Aroma Release at the Nano- and Microscale: Molecules to Droplets	p. 246
Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread	p. 259
Shelf Life and Flavor Release of Coacervated Orange Oil	p. 272
Indexes
Author Index	p. 289
Subject Index	p. 291
Table of Contents provided by Ingram. All Rights Reserved.

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Micro/Nano Encapsulation of Active Food Ingredients

Summary

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Table of Contents

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