Books and Special Issues in Scientific Journals

P Somasundaran, Thomas H Wines, Somil C Mehta, Nissim Garti, and Raymond. Farinato. 2007. “Emulsions and their behavior.” Surfactant Science Series, 135, Surfactants in Personal Care Products and Decorative Cosmetics (3rd Edition), Pp. 149–175. Abstract
A review discusses macroemulsions, miniemulsions, microemulsions, and double emulsions and their behavior. [on SciFinder(R)],3rd Edition.
Nissim Garti and Abraham. Aserin. 2006. “Microemulsions for solubilization and delivery of nutraceuticals and drugs.” Drugs and the Pharmaceutical Sciences, 158, Microencapsulation (2nd Edition), Pp. 345–428. Abstract
A review on the use of microemulsions as drug and nutraceutical delivery vehicles. Some of the major concepts related to the formation of microemulsions in general, and in particular, the formation of a new U-type microemulsion that is fully dilutable and of high solubilization capacity are summarized. Applications of microemulsions as delivery systems for drugs and nutraceuticals are discussed, with emphasis on recent progress in the U-type microemulsions as delivery systems of poorly water-sol. drugs and nutraceuticals. [on SciFinder(R)]
Nissim Garti, Idit Amar-Yuli, Aviram Spernath, and Roy E Hoffman. 2005. “Solubilization and bioavailability of nutraceuticals by new self-assembled nanosized liquid structures in food systems.” Special Publication - Royal Society of Chemistry, 298, Food Colloids, Pp. 395–419. Abstract
A review of the current state of knowledge on self-assembled surfactant systems used as vehicles for nutraceuticals in food matrixes. Efforts have been made to find the correct mixt. of microemulsion ingredients and surfactants to inhibit liq.-crystal formation and phase sepn., and to maximize dissoln. of mutual ingredients, to structure food-grade microemulsions. The formation of progressively dilutable microemulsions (with oil and/or water) has been made possible by the addn. of polyols and short-chain alcs. [on SciFinder(R)]
N Garti and R Lutz. 2004. “Recent progress in double emulsions.” Interface Science and Technology, 4, Emulsions: Structure Stability and Interactions, Pp. 557–605. Abstract
A review. Double emulsions are complex dispersed liq. systems known also as "emulsion of emulsion" or "emulsions with emulsions", in which the droplets of one dispersed liq. are further dispersed in another liq. Double emulsions can be of water-in-oil-in-water or oil-in-water-in-oil. The most common and the most studied double emulsions are of water-in-oil-in-water since they have higher potential to become com. products in food, cosmetics and pharmaceutical systems. Double emulsions are considered extremely promising formulations for slow and controlled release of entrapped active matter form the inner phase to the outer continuous phase. Recent studies and the different approaches that have been recently introduced to make double emulsions are discussed. One of the most promising techniques for making double emulsions is using the concept of emulsified microemulsion or emulsified mesophases. [on SciFinder(R)]
Nissim Garti and Axel. Benichou. 2004. “Recent developments in double emulsions for food applications.” Food Science and Technology (New York, NY, United States), 132, Food Emulsions (4th Edition), Pp. 353–412. Abstract
A review describes new emerging improvements involving the stability and the control issues of double emulsions, discusses mechanistic considerations, and evaluates alternative ways to deal with the double emulsion concerns related to food applications. [on SciFinder(R)]
Nissim Garti, Imad Zakharia, Aviram Spernath, Anan Yaghmur, Abraham Aserin, Roy E Hoffman, and Lewis. Jacobs. 2004. “Solubilization of water-insoluble nutraceuticals in nonionic microemulsions for water-based use.” Progress in colloid and interface science , 126, Springer Verlag, Pp. 184–189. Abstract
Winsor IV water-dilutable food-grade microemulsions based on ethoxylated sorbitan esters, water, (R)-(+)-limonene, ethanol, and propylene glycol have been prepd. Tocopherols and lycopene, two active lipophilic antioxidants, have been solubilized in the water-in-oil, bicontinuous, and oil-in-water microemulsions several times more than the oil (R)-(+)-limonene dissoln. capacity. Diln. of the aq. phase and decrease of the surfactant content strongly affect the solubilization capacity and solubilization efficiency of the microemulsion. Self-diffusion coeffs. of the water and the oil in the presence of the solubilizates were correlated to the solubilization capacity, and are indicative of the locus of solubilization of the lycopene in the different microstructures. [on SciFinder(R)]
Shmaryahu Ezrahi, Abraham Aserin, and Nissim. Garti. 2003. “Investigation of amphiphilic systems by subzero temperature differential scanning calorimetry.Edited by K.L. Mittal Dinesh O. & Shah. Surfactant Science Series,Marcel Dekker, Inc, 109, Adsorption and Aggregation of Surfactants in Solution, Pp. 105–131. Abstract
A review. In this chapter some problems connected with the utilization of subzero temp. differential scanning calorimetry (SZT-DSC) are discussed. Among them are the detn. of hydration nos. of surfactants and org. compds., the detn. of the hydration shell thickness, the effect of alc. on the distribution of water between free and bound states in nonionic surfactant-based systems, and some considerations regarding the problem of phase sepn. of such systems in subzero temps. The significance of SZT-DSC for some novel applications is also discussed. [on SciFinder(R)]
H Furedi-Milhofer, P Bar-Yosef, R Govrin-Lippman, and N Garti. 2003. “The influence of polyelectrolytes on the formation and phase transformation of amorphous calcium phosphate.” Key Engineering Materials, 240-242, Bioceramics, Pp. 453–456. Abstract
The formation of amorphous calcium phosphate (ACP) and its transformation into octacalcium phosphate (OCP) in the presence of poly-L-glutamic acid (PGA, Mw 3000 Da and 50,000 Da), poly-L-lysine (Mw 50,000 Da) and polystyrene sulfonate (MW 70,000 Da) has been investigated. All polyelectrolytes at low concns. induced and at high concns. retarded nucleation of the cryst. ppt. In addn., the polyelectrolytes inhibited aggregation of ACP particles and growth of the cryst. phase. The intensity of the effects depended on the charge, mol. mass, and concn. of the specific polymer. [on SciFinder(R)]
Anan Yaghmur, Monzer Fanun, Abraham Aserin, and Nissim. Garti. 2003. “Food grade microemulsions based on nonionic emulsifiers as selective microreactors for flavor formation by Maillard reaction.” In Self-Assem., Pp. 144–151. IOS Press. Abstract
An interfacial Maillard reaction between furfural and cysteine in two different food-grade nano-sized self-assembled solns. with two oppositely curved interfaces (W/O and O/W microemulsions) have been studied and compared. These microemulsions are selective microreactors strongly enhancing the generation of sulfur-contg. flavors. The Maillard reactions occur at lower temps. than in water and are much faster. The interfaces of both W/O and O/W microemulsions are capable of enhancing the Maillard reactions in which the selectivity and reactivity are controlled by the compn. of the interface and its curvature. In the W/O microemulsions the Maillard reaction was controlled and enhanced by the interfacial concn. of a co-emulsifier such as butanol and are restricted by the concn. of the core water reservoir. On the other hand, in the O/W microemulsions, where water is the continuous phase, the reaction rates are enhanced by increase in the water content and the microemulsion curvature. The Maillard product internal compn. (regioselectivity and type of products) is dictated by temp., time, pH and mainly by the nature of the interface, and by the surfactant nature and its interfacial compn. [on SciFinder(R)]
Nissim. Garti. 2002. “Food emulsifiers: Structure-reactivity relationships, design, and applications.” In Phys. Prop. Lipids, edited by A.G. Marangoni S.S. and Narine, Pp. 265–386. Marcel Dekker, Inc. Abstract
A review on trends and progress in the exploration of new emulsifiers extd. from natural or biotechnol. sources and chem. or enzymically modified to fit the needs of new and advanced products in the food industry. [on SciFinder(R)]