Table of Contents

Background and Context. Active Ingredients. Particle Characteristics and Their Impact on Physicochemical Properties of Delivery Systems. Mechanical Particle Fabrication Methods. Surfactant-Based Delivery Systems. Emulsion-Based Delivery Systems. Biopolymer-Based Delivery Systems. Delivery System Characterization Methods. Selection of Delivery Systems: Case Studies. Key Physicochemical Concepts.

About the Author

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.