Jafar Milani

Sari Agricultural Sciences and Natural Resources UniversityIran

Jafar M. Milani is an Associate Professor in the Department of Food Science and Technology at Sari Agricultural Sciences and Natural Resources University (SANRU), Iran. He has been associated with teaching and research of food processes for the last 12 years. He has bachelor and master degrees in food science and a Ph.D. in food technology. He has guided more than 25 research scholars and has published more than 30 peer-reviewed research papers and 2 book chapters. He has worked on food product development, rheology, structure, and functional properties of hydrocolloids for food applications. Dr. Milani’s teaching experiences include the principle of food preservation, food packaging and physical properties of foods.

1books edited

2chapters authored

Latest work with IntechOpen by Jafar Milani

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

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