Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

Capture the future of food engineering with Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds by Hadis Rostamabadi, Seid Reza Falsafi, and Yangchao Luo — a definitive guide for scientists, product developers, and food technology professionals worldwide.

Imagine turning fragile vitamins, probiotics, antioxidants, peptides, and essential oils into stable, controlled‑release ingredients that survive processing and reach consumers intact. This book delivers clear, practical insight into the science and application of electrospinning and electrospraying for encapsulation—covering fundamentals, material selection, process parameters, characterization methods, and case studies that bridge lab innovation to industrial practice.

Readable yet rigorous, the text highlights how these nano- and micro‑scale techniques enhance bioavailability, improve shelf life, and enable targeted delivery in functional foods, nutraceuticals, and active packaging. It also addresses scale‑up challenges, regulatory considerations, and emerging trends that matter to R&D teams across Europe, North America, Asia, and beyond.

Whether you are a researcher optimizing fiber morphology, a food technologist designing fortified Books, or a manufacturer exploring next‑generation encapsulation, this volume equips you with actionable strategies and a clear roadmap from concept to commercialization.

Secure your edge in food innovation—add Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds to your professional library today and start transforming delicate bioactives into reliable, market‑ready ingredients.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.