Micro/Nano Encapsulation of Active Food Ingredients

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.

Part I. New Strategies of Designing Micro/Nano Encapsulation Systems ; 1. Structural Design Principles for Improved Food Performance: Nano-Laminated Biopolymer Structures in Foods ; D. Julian McClements ; 2. The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods ; J. Moffat, R. Parker, T. R. Noel, D. Duta, and S. G. Ring ; 3. A Theoretical Self Consistent Field Study of Mixed Interfacial Biopolymer Films ; Rammile Ettelaie, Anna Akinshina, and Eric Dickinson ; 4. Modulating Lipid Delivery in Food Emulsions ; Peter J. Wilde, Michael J. Ridout, Alan R. Mackie, Martin S. J. Wickham, and Richard M. Faulks ; 5. Protein Structures as Delivery Vehicles in Foods ; Paul R. Smith and Mark Plunkett ; 6. Nano- and Microparticles from Globular Proteins: Applications to Controlled Release of Food Ingredients ; Muriel Subirade, Lingyun Chen, and Christian Mercier ; 7 Design of Single Surfactant Microemulsion ; Nabil Naouli and Henri L. Rosano ; 8. Nano-encapsulation Systems Based on Milk Proteins and Phospholipids ; Harjinder Singh, Aiqain Ye, and Abby Thompson ; 9. Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients ; Graciela W. Padua and Qin Wang ; 10. Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy ; Marcela Alexander, Jinru Liu, Milena Corredig ; 11. Droplet-Size Dependent Solubilization and Crystallization of Lipids in O/W Emulsion ; N. Hasuo, T. Sonoda, S. Ueno, and K. Sato ; Part II. Micro/Nano Encapsulation for Food Applications ; 12. Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry ; Scott E. Peters, Charles H. Brain ; 13. Enhancing Stability and Oral Bioavailability of Polyphenols using Nanoemulsions ; Xiaoyong Wang, Yu-wen Wang, Qingrong Huang ; 14. Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions ; C. McCrae, S. Debon, B. Guthrie, J. Heigis, G. Mondro, and W. Shieh ; 15. Approaches to Encapsulation of Active Food Ingredients in Spray Drying ; Anna Millqvist-Fureby ; 16. Delivering Flavor: From the Molecular to the Sensory Level ; Andrew John Taylor, Rob ST. Linforth, Joanne Hort ; 17. Flavor Delivery Via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread ; John Finney and Gary Reineccius ; 18. Shelf Life and Flavor Release of Coacervated Orange Oil ; Deborah J Paetznick and Gary Reineccius