Books

 

Books and Special Issues in Scientific Journals

  1. Oleogels -second addition, Structure and Health Implication – Second Edition (A. Marangoni and N. Garti, Editors), Publisher, Elsevier,2019
  2.  Edible Oleogels- Structure and Health Implication  A. Marangoni and N. Garti, Editors), Publisher, Elsevier, 2018.
  3.   Encyclopedia of Interfacial Science in 10 volumes (N. Garti and S. Somasundaran- chief editors). 1st volume (2009), 2nd volume (2011), 3rd volume (2013).
  4.   Self-assembled supramolecular architectures: Lyotropic liquid crystals, N. Garti, P. Somasundaran, and R. Mezzenga, (Editors), John Wiley & Sons, USA, (2012
  5.  Encapsulation technologies and delivery systems for food ingredients and nutraceuticals , N. Garti, and D.J. McClements, (Editors), Woodhead Publishing, UK, (2012).
  6.  Cocoa Butter and related compounds , N. Garti, and N. R. Wildak, (Editors). Publisher: AOCS publishing, USA, (2012).
  7.  Surfactants in solution – basic concepts, S. Ezrahi, A. Aserin, R. Efrat, D. Libster, E. Tuval, N. Garti in Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals, N. Garti, I.Yuli-Amar, (editors), DEStech Publications, Inc. USA, 1-30, (2012)
  8. Microemulsions – characterization and selected applications", S. Ezrahi, D. Libster, A. Aserin, R. Efrat, E. Tuval, N. Garti in Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals, N. Garti, I.Yuli-Amar, (editors), DEStech Publications, Inc. USA, 51-80, (2012)
  9.  Topical delivery of pharmaceuticals using liquid crystalline structures, D. Libster, A. Aserin, N. Garti in Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals, N. Garti, I.Yuli-Amar, (editors), DEStech Publications, Inc. USA, 151-186, (2012)
  10. Interfacial reactivity at liquid crystal interfaces, I. Amar-Yuli, A. Aserin, N. Garti in Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals, N. Garti, I.Yuli-Amar, editors, DEStech Publications, Inc. USA, 209-225, (2012)
  11. Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals,  N. Garti, I.Yuli-Amar, (editors). DEStech Publications, Inc. USA, (2012)
  12.   Edible Oleogels: Structure and Heath Implications, A. Marangoni and N. Garti, editors), AOCS Press, USA, (2011).
  13.  "Edible Oleogels: Structure and Heath Implications", N. Garti, Chapters 1 and 11, AOCS Press, USA, (2011).
  14.   "Controlled release and delivery technology of biologically active proteins and peptides", I. Amar-Yuli, A. Aserin and N. Garti in Bioactive Proteins and peptides as functional foods and nutraceuticals, (Y. Mine, E. Li-Chan and B. Jiang, eds), Wiley-Blackwell, Chapter 24, 359, (2010).
  15. Controlled Release Technologies for Targeted Nutrition, N. Garti (editor), Woodhead Publishing, UK, (2009)
  16.   N. Garti, I. Amar-Yuli, D. Libster and A. Aserin, Cubosomes as delivery vehicles, Chapter 15, in Highlights in Colloid Science, D. Platikanov and D. Exerowa, eds., John Wiley & Sons, New York, (2008) 279-290
  17.   Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals  N. Garti (editor), Woodhead Publishing, UK, 478 pp (2008).
  18.   Multiple Emulsions- Technology and Applications. A. Aserin (editor)- Wiley Interscience, USA, (2008), In Honor of Prof. Gatri's 60TH Birthday.
  19. "Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients" ,N. Garti and A. Aserin in Understanding and Controlling the Microstructure of Complex Foods, D.J. McClements, (editor).Woodhead Publishing, UK, 504-553. (2007).
  20. "Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures", R. Efrat, A. Aserin, and N. Garti, Special Publication – of the Royal Society of Chemistry, (Food Colloids), 302, 87-102. (2007).
  21.  "Daily applications of systems with wormlike micelles, S. Ezrahi, E. Tuval, A. Aserin, N. Garti, In Giant Micelles, Surfactant Science Series, R. Zana (editor), Vol 140, 515-544. (2007).
  22.  "Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles". N. Garti, A.  Pinthus, A., Aserin, and A., Spernath, Encapsulation and Controlled Release Technologies in Food Systems, Proceedings from Food Goes Nano, IFT publications, USA, 13-40 (2007).
  23.   "Advanced Colloids and Interface Science", A. Aserin (editor), in the Honor of Prof. N. Garti 60th Birthday-, "Advances in Polymer and Interface Science", Elsevier, New York, Chapter 18 (2007).
  24. “Cosmetoceuticals in modified microemulsions”, in Surfactants in Personal Care Products and Decorative Cosmetics (3rd Edition), Surfactants Science Series, Vol. 135, pp 211-234 (2007).
  25.  Emulsions and their behavior”, in Surfactants in Personal Care Products and Decorative Cosmetics (3rd Edition), Surfactants Science Series, Vol. 135, pp 149-175 (2007).
  26.  "Double Emulsions". N. Garti and R. Lutz in Encyclopedia of Surface and Colloid Science. P. Somasundaran, A Hubbard (Eds). Taylor & Francis Group. (2006)
  27.   “Microemulsions for solubilization and delivery of nutraceuticals and drugs” N. Garti, A. Aserin, in Microencapsulation (2nd Edition), Drugs and the Pharmaceutical Sciences, Vol. 158 pp 345-428 (2006).
  28.  Solubilization and Bioavailability of Nutraceuticals by New Self-Assembled Nanosized Liquid Structures in Food Systems”, Special Publication, Royal Society of Chemistry Food Colloids: Interactions, Microstructure and Processing, E. Dickinson (editor) pp 395-419 (2005).
  29.   “Bicontinuous Liquid Crystalline Mesophases - Solubilization Reactivity and Interfacial Reactions in Bicontinuous Liquid Crystals”, N. Garti in Surfactants Science Series, M. L. Lynch and P. T. Spicer (editors), CRC Press, Vol. 127, 87-425 (2005).
  30.  " Solubilization of Water-Insoluble Nutraceuticals in Nonionic Microemulsions for Water-Based Use" N. Garti, I. Zakharia, A. Spernath, A. Yaghmur, A. Aserin, R.E. Hoffman and L. Jacobs in Progress in colloid and interface science vol. 126, Springer Verlag, (2004).
  31. "Recent Developments in Double Emulsions for Food Applications", N. Garti and A. Benichou, Food Science and Technology in Food Emulsions (4th Edition), Vol 132, Marcel Dekker, (2004).
  32.  “Recent Progress in Double Emulsions, in Interface Science and Technology”, N. Garti and R. Lutz, in Vol. 4 – Emulsions: Structure Stability and Interactions, D. N. Petsev, (editor), Elsevier, pp. 557-605 (2004)
  33.   "Food Grade Microemulsions Based on Nonionic Emulsifiers as Selective Microreactors for Flavor Formation by Maillard Reaction", A. Yaghmur, M. Fanun, A. Aserin and N. Garti, In Self-Assembly, B.H. Robinson, (editor) , IOS Press, pp144-151. (2003)
  34.   “Polymeric Amphiphiles”, Special Issue, Polymers Advanced Technology (PAT), N. Garti and M. Leser (editors.), Elsevier, New York, 359 pp (2003).
  35.  "Food Emulsifiers: Structure-Reactivity Relationships, Design and Applications", N. Garti,in Physical Properties of Lipids , A.G. Marangoni and S.S. Narine, (editors.), Marcel Dekker, (2002)
  36.    "Investigation of Amphiphilic Systems by Subzero Temperature Differential Scanning Calorimetry", S. Ezrahi, A. Aserin and N. Garti, Adsorption and Aggregation of Surfactants in Solution (K.L. Mittal & Dinesh O. Shah, eds.) Marcel Dekker, Inc. (2002) 105-131.
  37. "Sub-Zero Temperature Behavior of Water in W/O Microemulsions", N. Garti, A. Aserin, M. Fanun, M.E. Leser and S. Ezrahi, in Water Science for Food, Health, Agriculture and Environment (Z. Berk, R.B. Leslie, P.J. Lillford and S. Mizrahi,(editors)), Technomic Publishing , 97-124 (2001).
  38.  "Sub-Zero Temperature Behavior of Water in Microemulsions- general consideration", S. Ezrahi, A. Aserin, M. Fanun and N. Garti, in Thermal Behavior of Dispersed Systems, N. Garti, (editor.) Surfactant Science Series, Marcel Dekker,59-120 (2001).
  39.   "Food Emulsifiers and Stabilizers", N. Garti, in Food Shelf Life Stability, (M. Eskin and D.S. Robinson, (editors.), CRC Press, Chapter 7, 211-263 (2001).
  40.  "Double Emulsions for Controlled Release Applications - Progress and Trends", N. Garti and A. Benichou, Encyclopedic Handbook of Emulsion Technology, J. Sjoblom, (editor).) Marcel Dekker, 377-407(2001)
  41.  "The Roles of Emulsifiers in Fat Crystallization", N. Garti and J. Yano, in Crystallization Processes in Fats and Lipid Systems, N. Garti and K Sato, (editors.) Marcel Dekker, 211-250 (2001).
  42.  Thermal Behavior of Dispersed Systems, Surfactant Series Vol. 93, Marcel Dekker, Inc., New York, N. Garti (ed.), 517 pages (2001) (two of the chapters are the author’s contribution).
  43.   Crystallization Processes in Fats and Lipid Systems , N. Garti and K. Sato (editors.), Marcel Dekker, New York, 526 pages (2001).
  44.  "Thermal Behavior of Foods and Food Constituents", A. Raemy, P. Lambelet and N. Garti, in Thermal Behavior of Dispersed Systems (N. Garti, ed.) Surfactant Science Series, Vol 93, Marcel Dekker, 477-505 (2000).