Prof. Nissim Garti - Books and Special Issues in Scientific Journals

Books and Special Issues in Scientific Journals

62. "Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals" Garti, Nissim; McClements, David Julian ; Editors. Publisher: Woodhead Publishing Limited, Cambridge, UK. IN PREPERATION

61. "Cocoa Butter and alternatives- physical properties, bloom and polymorphism" Garti, Nissim; Wildak, Neil; Editors. Publisher: AOCS, Urbana, IL, USA. IN PREPERATION

60. "Edible Oleogels: Structure and Heath Implications" Garti, Nissim; Marangoni, Alejandro; Editors. Publisher: AOCS, Urbana, IL, USA. IN PREPERATION

59. "Nano-architectures for solubilization and delivery in food, cosmetic and pharma applications" Garti, Nissim; Yuli-Amar, Idit; Editors. Publisher: DEStech Publications, Inc. Lancaster, PA USA. IN PREPERATION

58. "Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals" Garti, Nissim; Editor. UK. (2008), 478 pp. Publisher: (Woodhead Publishing, Cambridge, UK.

57. "Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients" Garti, N.; Aserin, A. Editor(s): McClements, D. Julian. Understanding and Controlling the Microstructure of Complex Foods (2007), 504-553. Publisher: Woodhead Publishing Ltd., Cambridge, UK

56. "Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures" Efrat, R., Aserin, A., Garti, N., Special Publication - Royal Society of Chemistry (2007), 302 (Food Colloids), 87-102.

55. "Daily applications of systems with wormlike micelles, Ezrahi, Shmaryahu; Tuval, E., Aserin, A., Garti, N. Surfactant Science Series (2007), 140 (Giant Micelles), 515-544.

54. "Nanoscale liquid self-assembled dispersions in foods and the delivery of functional ingredients", Garti, N.; Aserin, A., Understanding and Controlling the Microstructure of Complex Foods (2007), 504-553.

53. "Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles" Garti, N., Pinthus, E., Aserin, A., Spernath, A., Encapsulation and Controlled Release Technologies in Food Systems (2007) 13-40.

52. New Encyclopedia of Interfacial Science in 10 volumes (N. Garti and S. Somasundaran- chief editors) – in preparation. 1st volume- printed. 2nd volume in print, 3rd volume in preperation

51. Multiple Emulsions- Technology and Applications. Abraham Aserin (editor)- Wiley Interscience, Hoboken, New Jersey, (2008) IN HONOR OF PROF. GARTI'S 60TH BIRTHDAY

50. "Controlled Release Technologies for Targeted Nutrition" (N. Garti editor), Woodhead Publishing, 16 Chapters, in preparation

49. Special Issue of "Advanced Colloids and Interface Science" (A. Aserin editor) in the Honor of Prof. N. Garti 60^th Birthday- 18 Chapters, Special Issue of "Advances in Polymer and Interface Science", Elsevier New York, N.Y. 2007.

48. “Cosmetoceuticals in modified microemulsions”, in Surfactants in Personal Care Products and Decorative Cosmetics (3^rd Edition), Surfactants Science Series, Vol. 135 pp 211-234 (2007).

47. “Emulsions and their behavior”, in Surfactants in Personal Care Products and Decorative Cosmetics (3^rd Edition), Surfactants Science Series, Vol. 135 pp 149-175 (2007).

46. “Microemulsions for solubilization and delivery of nutraceuticals and drugs” N. Garti, A. Aserin, in Microencapsulation (2^nd Edition), Drugs and the Pharmaceutical Sciences, Vol. 158 pp 345-428 (2006).

45. “Solubilization and Bioavailability of Nutraceuticals by New Self-Assembled Nanosized Liquid Structures in Food Systems”, N. Garti, I. Amar-Yuli, A. Spernath, R.E. Hoffman, Special Publication – Royal Society of Chemistry, ed. Eric Dickinson, 298 (Food Colloids: Interactions, Microstructure and Processing), pp 395-419 (2005).

44. “Bicontinuous Liquid Crystalline Mesophases — Solubilization Reactivity and Interfacial Reactions”, in Bicontinuous Liquid Crystals, M. L. Lynch & P. T. Spicer (eds.), Surfactants Science Series, CRC Publishers, Vol. 127 pp 387-425 (2005).

43. "Recent Developments in Double Emulsions for Food Applications", N. Garti and A. Benichou, Food Science and Technology 132 (Food Emulsions (4^th Edition), Marcel Dekker, Inc. 2004.

42. “Recent Progress in Double Emulsions, in Interface Science and Technology”, N. Garti and R. Lutz, vol. 4 – Emulsions: Structure Stability and Interactions, Elsevier (D. N. Petsev, ed.) Elsevier, pp. 557-605 (2004).

41. "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, Self-Assembly (B.H. Robinson, ed.) IOS Press (2003) 144-151.

40. “Polymeric Amphiphiles”, Special Issue, Polymers Advanced Technology (PAT), Elsevier, New York, N. Garti and M. Leser (eds.), 359 pages (2003).

39. "Food Emulsifiers: Structure-Reactivity Relationships, Design and Applications", N. Garti, Physical Properties of Lipids (A.G. Marangoni and S.S. Narine, eds.) Marcel Dekker, Inc. (2002)

38. "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 & S. Mizrahi, eds.) Technomic Publishing Co., Inc. (2001) 97-124.

36. "Sub-Zero Temperature Behavior of Water in Microemulsions", S. Ezrahi, A. Aserin, M. Fanun and N. Garti, in Thermal Behavior of Dispersed Systems (N. Garti, ed.) Surfactant Science Series, Marcel Dekker, Inc. (2001) 59-120.

35. "Food Emulsifiers and Stabilizers", N. Garti, in Food Shelf Life Stability, (M. Eskin & D.S. Robinson, eds.) CRC Press, Chapter 7 (2001) 211-263.

34. "Double Emulsions for Controlled-release Applications - Progress and Trends", N. Garti and A. Benichou, Encyclopedic Handbook of Emulsion Technology (J. Sjoblom, ed.) Marcel Dekker, Inc. (2001) 377-407.

33. "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, eds.) Marcel Dekker, Inc., (2001) 211-250.

32. “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).

31. “Crystallization Processes in Fats and Lipid Systems”, N. Garti and K. Sato (eds.), Marcel Dekker, Inc., New York, 526 pages (2001).

30. "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, Inc. (2000) 477-505.

29. "Influence of the Formulation on the Characteristics and Stability of Multiple Emulsions", in Multiple Emulsions: Structure, Properties and Applications (J.L. Grossiord and M. Seiller, eds.) Editions de Sante, (1999) 81-117.

28. "Sucrose Esters Microemulsions", N. Garti, V. Clement, M. Leser, A. Aserin and M. Fanun, in Journal of Molecular Liquids, 80 (1999) 253-296.

27. "Aggregation Behavior in One-Phase (Winsor IV) Microemulsion Systems", S. Ezrahi, A. Aserin and N. Garti, in Handbook of Microemulsion Science and Technology (P. Kumar and K.L. Mittal, ed.) Marcel Dekker, Inc. (1999) 185-246.

26. "New Trends in Double Emulsions for Controlled Release", N. Garti, in Progress in Colloid Polymer Science, Vol. 108 (1998) 83-92.

25. "Microemulsions, Emulsions, Double Emulsions and Emulsifiers in Food", N. Garti, in Formulation Science, Vol. I, Proceedings from Formulation Forum '97, (C.L. Foy, D.N. Pritchard and G.B. Beestman, eds.) Association of Formulation Chemists (1998) 147-219.

24. "Influence of the Formulation on the Characteristics and Stability of Multiple Emulsions", N. Garti, in Structure, Properties and Applications, (J.L. Grossiord and M. Seiller, eds.) Editions de Sante, Chapter 3 (1998) 81-116.

23. "Double Emulsions Stabilized by Macromolecular Surfactants", N. Garti and A. Aserin, in Micelles, Microemulsions, and Monolayers, (D.O. Shah, ed.) Marcel Dekker, Inc., Chapter 14 (1998) 333-362.

22. "What Can Nature Offer from an Emulsifier's Point of View: Trends and Progress", N. Garti, in Emulsions, 1998.

21. "Multiple Emulsions", S. Magdassi and N. Garti, in Novel Cosmetic Delivery Systems, (S. Magdassi and E. Touitou, eds.) Marcel Dekker, Inc. (1998) 145-167.

20. “Thermal Behavior of Dispersions”, Special Issue (Guest Editor) of Journal of Thermal Analysis, N. Garti (ed.), Kluwer Academic Publishers, Dordrecht (1998).

19. “Crystallization and Polymorphism of Fats and Fatty Acids”, Surfactant Series No. 31, Marcel Dekker Inc., N. Garti and K. Sato (eds.), 464 pages (1988). (Two of the chapters of the book are the author's contribution).

18. “Colloids and Surfaces, A: Physicochemical and Engineering Aspects”, Surfactants in Solution, Special Issue of Colloids and Surfaces, N. Garti (ed.), Elsevier, Amsterdam, 210 pages (1997).

17. "Microemulsions, Emulsions, Double Emulsions and Emulsifiers in Food", N. Garti, Proceeding from Formulations Forum '97, Las Vegas, 1997.

16. "Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications", N. Garti, in Food Science and Technology, LWT 30 (1997) 222-235.

15. "Double Emulsions Scope Limitations and New Achievements", N. Garti, in Colloids & Surfaces A: Physicochemical and Engineering Aspects, Vol. 123-124 (1997) 233-246.

14. "Double Emulsions Stabilized by Polymeric Surfactants", N. Garti and A. Aserin, in Advances in Colloids and Interface Science, 65 (Th. Tadros, ed.), (1996) 297-332.

13. "Pharmaceutical Emulsions, Double Emulsions, and Microemulsions", N. Garti and A. Aserin, in Microencapsulation, Methods and Industrial Applications, (S. Benita, ed.) Marcel Dekker, Inc., Chapter 15 (1996) 411-534.

12. "Double Emulsions Stabilized by Macromolecular Surfactants", N. Garti and A. Aserin, in Surfactants in Solution, (A.K. Chattopadhyay and K.L. Mittal, eds.) Marcel Dekker, Inc., (1996) 297-332.

11. "Delivery of Microparticulated Liquid Systems in Food", N. Garti, in Handbook of Non-Medical Applications of Liposomes, Vol. 3 (Y. Bernholz and D. Lasic, eds.) CRC Press, Inc., Chapter 9 (1996) 143-198.

10. "Hydrocolloids as Food Emulsifiers", N. Garti and D. Reichman, in Food Microstructure, 12 (1993) 411-426.

9.   Surface Activity of proteins", S. Magdassi and N. Garti, in Interfacial Phenomena in Biological Systems, (M. Bender, ed.) Marcel Dekker, Inc. (1991) 289-301.

8.   "Effect of Emulsifiers on Polymorphic Transitions in Fatty Acids and Fats", J. Aronhime, S. Sarig and N. Garti, in Food Microstructure, Vol. 9 (1990) 337-352.

7.   "Solidification and Polymorphism in Cocoa Butter and the Blooming Problems", J.Schlichter- Aronhime, N. Garti, in Surfactant Science Series, Vol. 31 (N. Garti and K. Sato, eds.), (1988) 363 -393.

6.   "Effect of Surfactants on Crystallization and Polymorphic Transformation of Fats and Fatty Acids", N. Garti, in Surfactant Science Series, Crystallization and Polymorphism of Fats and Fatty Acids, Vol. 31 (N. Garti and K. Sato eds.) Marcel Dekker, Inc., (1988) 267-303.

5.   "Crystallization and Polymorphic Transformation - An Introduction", K. Sato and N. Garti, in Surfactant Science Series, Crystallization and polymorphism of Fats and Fatty Acids, Vol. 31 (N. Garti and K. Sato, eds.) Marcel Dekker, Inc., (1988) 3-7.

4.   "Nonionic Surfactants: Chemical Analysis", N. Garti, A. Aserin and V.R. Kaufman, in Nonionic Surfactants (J. Cross, ed.) Marcel Dekker, Inc., Chapter 7 (1987) 225-283.

3.   "High Performance Liquid Chromatography of Surfactants", N. Garti, V.R. Kaufman and A. Aserin, in Advanced Chromatographic Analysis, Separation and Purification Methods, Vol. 12 (E. Grushka, ed.), (1983) 49-116.

2.   "The Retardation of Calcium Oxalate Formation by Poly-Acidic Peptides", N. Garti, S. Sarig and F. Tibika, in Urolithiasis: Clinical and Basic Research, (H.L. Smith, W.G. Robertson and B. Finlayson, eds.) Plenum Press, (1981) 657-669.

1.   "Effect of Pressure on the Catalytic Hydrogenation of Aromatic Hydrocarbons", N. Garti and S. Siegel, in Catalysis in Organic Synthesis, Academic Press, Chapter 3 (1977) 9-23.