Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approach to the subject with particular emphasis on the practical aspects of formulation of particulate and emulsion-based delivery systems for pharmaceutical and food applications. It covers active ingredients drawn from proteins, carbohydrates, and lipids as well as mineral-based active ingredients. The book describes particle characteristics and explains mechanical particle fabrication methods.

David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom). He then did Post Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of the first and second editions of ＂Food Emulsions: Principles, Practice and Techniques＂, co-author of ＂Advances in Food Colloids＂ with Prof. Eric Dickinson, and co-editor of ＂Developments in Acoustics and Ultrasonics＂, ＂Understanding and Controlling the Microstructure of Complex Foods＂, ＂Designing Functional Foods＂ and ＂Oxidation in Foods and Beverages (Volumes 1 and 2)＂ and ＂Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals＂. In addition, he has published over 460 scientific articles in peer-reviewed journals (with a H-index of 55). Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, Dairy Management Incorporated, and the food industry. He is member of the editorial boards of a number of journals, and has organized workshops, symposia and conferences in the field of food colloids, food emulsions, and delivery systems.