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.
1. Cover image - p. iii 2. Title page - p. iii 3. Table of Contents - p. iii 4. Poem - p. iii 5. Copyright - p. viii 6. Contributors - p. xvii 7. Preface to the series - p. xxiii 8. Preface to Vol. 1 - p. xxv 9. 1: An overview of biopolymer nanostructures for encapsulation of food ingredients - p. xxvi 10. Section A: Milk protein nanostructures - p. 35 11. 2: Nanoparticles of casein micelles for encapsulation of food ingredients - p. 35 12. 3: Nanostructures of whey proteins for encapsulation of food ingredients - p. 68 13. 4: Nanotubes of α-lactalbumin for encapsulation of food ingredients - p. 100 14. 5: Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients - p. 124 15. 6: Nanoparticles of lactoferrin for encapsulation of food ingredients - p. 146 16. 7: Nanoparticles of bovine serum albumin for encapsulation of food ingredients - p. 168 17. Section B: Plant and animal protein nanostructures - p. 186 18. 8: Nanostructures of gelatin for encapsulation of food ingredients - p. 186 19. 9: Nanostructures of zein for encapsulation of food ingredients - p. 215 20. 10: Nanostructures of soy proteins for encapsulation of food bioactive ingredients - p. 245 21. 11: Nanostructures of gluten for encapsulation of food ingredients - p. 285 22. 12: Nanostructures of silk fibroin for encapsulation of food ingredients - p. 303 23. Section C: Polysaccharide nanostructures - p. 331 24. 13: Nano-hydrogels of alginate for encapsulation of food ingredients - p. 331 25. 14: Nanostructures of chitosan for encapsulation of food ingredients - p. 379 26. 15: Nanostructures of starch for encapsulation of food ingredients - p. 418 27. 16: Nano-helices of amylose for encapsulation of food ingredients - p. 462 28. 17: Nanostructures of cellulose for encapsulation of food ingredients - p. 491 29. 18: Nanostructures of gums for encapsulation of food ingredients - p. 519 30. Section D: Biodegradable polymer nanostructures - p. 578 31. 19: Nanostructures of chemical biodegradable polymers and their derivatives for encapsulation of food ingredients - p. 578 32. 20: Nanoencapsulation of food ingredients by dendrimers - p. 606 33. Index - p. 627
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.
1. Cover image - p. iii 2. Title page - p. iii 3. Table of Contents - p. iii 4. Poem - p. iii 5. Copyright - p. viii 6. Contributors - p. xvii 7. Preface to the series - p. xxiii 8. Preface to Vol. 1 - p. xxv 9. 1: An overview of biopolymer nanostructures for encapsulation of food ingredients - p. xxvi 10. Section A: Milk protein nanostructures - p. 35 11. 2: Nanoparticles of casein micelles for encapsulation of food ingredients - p. 35 12. 3: Nanostructures of whey proteins for encapsulation of food ingredients - p. 68 13. 4: Nanotubes of α-lactalbumin for encapsulation of food ingredients - p. 100 14. 5: Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients - p. 124 15. 6: Nanoparticles of lactoferrin for encapsulation of food ingredients - p. 146 16. 7: Nanoparticles of bovine serum albumin for encapsulation of food ingredients - p. 168 17. Section B: Plant and animal protein nanostructures - p. 186 18. 8: Nanostructures of gelatin for encapsulation of food ingredients - p. 186 19. 9: Nanostructures of zein for encapsulation of food ingredients - p. 215 20. 10: Nanostructures of soy proteins for encapsulation of food bioactive ingredients - p. 245 21. 11: Nanostructures of gluten for encapsulation of food ingredients - p. 285 22. 12: Nanostructures of silk fibroin for encapsulation of food ingredients - p. 303 23. Section C: Polysaccharide nanostructures - p. 331 24. 13: Nano-hydrogels of alginate for encapsulation of food ingredients - p. 331 25. 14: Nanostructures of chitosan for encapsulation of food ingredients - p. 379 26. 15: Nanostructures of starch for encapsulation of food ingredients - p. 418 27. 16: Nano-helices of amylose for encapsulation of food ingredients - p. 462 28. 17: Nanostructures of cellulose for encapsulation of food ingredients - p. 491 29. 18: Nanostructures of gums for encapsulation of food ingredients - p. 519 30. Section D: Biodegradable polymer nanostructures - p. 578 31. 19: Nanostructures of chemical biodegradable polymers and their derivatives for encapsulation of food ingredients - p. 578 32. 20: Nanoencapsulation of food ingredients by dendrimers - p. 606 33. Index - p. 627
