<p>1. Introduction to characterization of nanoencapsulated food ingredients</p> <p>by Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari</p> <p>Section A: Morphology of nanoencapsulated food ingredients</p> <p>2. Transmission electron microscopy (TEM) of nanoencapsulated food ingredients</p> <p>by Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari</p> <p>3. Scanning electron microscopy (SEM) of nanoencapsulated food ingredients</p> <p>by Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari</p> <p>4. Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients</p> <p>by Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari</p> <p>5. Atomic force microscopy (AFM) of nanoencapsulated food ingredients</p> <p>by Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure</p> <p>Section B: Size and surface characteristics of nanoencapsulated food ingredients</p> <p>6. Dynamic light scattering (DLS) of nanoencapsulated food ingredients</p> <p>Milena Martelli Tosi, Ana Paula Ramos, Bruno Stefani Esposto and Seid Mahdi Jafari</p> <p>7. Surface charge (zeta-potential) of nanoencapsulated food ingredients</p> <p>by Yiming Feng, Sean Russell Kilker and Youngsoo Lee</p> <p>8. Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS)</p> <p>by Zahra Rafiee, Mohammad Nejatian, Samad Bodbodak and Seid Mahdi Jafari</p> <p>Section C: Structural analysis of nanoencapsulated food ingredients</p> <p>9. X-ray diffraction (XRD) of nanoencapsulated food ingredients</p> <p>by Seid Reza Falsafi, Hadis Rostamabadi and Seid Mahdi Jafari</p> <p>10. Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients</p> <p>by Hamid Gharanjig, Kamaladin Gharanjig, Mozhgan Hosseinnezhad and Seid Mahdi Jafari</p> <p>11. Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients</p> <p>by Hamed Hosseini and Seid Mahdi Jafari</p> <p>12. Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients</p> <p>by Roya Koshani and Seid Mahdi Jafari</p> <p>13. Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients</p> <p>by Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert</p> <p>Section D: Physicochemical and rheological characteristics of nanoencapsulated food ingredients</p> <p>14. Optical analysis of nanoencapsulated food ingredients by color measurement</p> <p>by Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari</p> <p>15. Rheological characterization of liquid nanoencapsulated food ingredients by viscometers</p> <p>by Ioanna Mandala and Eftychios Apostolidis</p> <p>16. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers</p> <p>by Abdur Rehman, Qunyi Tong, Qayyum Shehzad, Rana Muhammad Aadil, Imran Mahmood Khan, Tahreem Riaz and Seid Mahdi Jafari</p> <p>17. Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients</p> <p>by Ozg€ur Tarhan and Seid Mahdi Jafari</p> <p>18. Antioxidant activity analysis of nanoencapsulated food ingredients</p> <p>by Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari</p>
