Release and Bioavailability of Nanoencapsulated Food Ingredients

Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland in Australia in 2006. He is now a Professor at GUASNR (Iran). He has published more than 650 papers in international journals (h-index= 97 in Scopus), 100 book chapters, and 36 books with Elsevier, Springer, and Taylor & Francis. Jafari was recognized as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology (2017). He has been listed as one of the world’s highly cited researchers by Clarivate Analytics (Web of Science) in 2018, 2019, and 2020. He has also been recognized as a top reviewer in the field of agricultural and biological sciences by Publons (2018 and 2019). His website is “http://www.smjafari.com.”

Section 1: Mechanisms of bioactive release from nanoencapsulated food systems 1. Controlled release of nanoencapsulated food ingredients 2. Targeted release of nanoencapsulated food ingredients

Section 2: Different approaches for studying the release profile of nanoencapsulated food ingredients 3. In-vitro assays of nanoencapsulated food ingredients 4. In-vivo assays of nanoencapsulated food ingredients

Section 3: Modeling of release data from nanoencapsulated food ingredients 5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models 6. Cellular automata technique for release modelling of nanoencapsulated food ingredients 7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients 8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFIS

Section 4: Bioavailability of nanoencapsulated food ingredients 9. Biological fate of nanoencapsulated food bioactives 10. Muco-adhesive delivery systems for nanoencapsulated food ingredients 11. Bioavailability analysis of nanoencapsulated food bioactives 12. Importance of release and bioavailability studies for nanoencapsulated food ingredients