Books and Special Issues in Scientific Journals

71.: 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 print

70. "Self-assembled supramolecular architectures: Lyotropic liquid crystals", N. Garti, P. Somasundaran, and R. Mezzenga, (Editors), John Wiley & Sons , USA, (2012).

69. Book: " Encapsulation technologies and delivery systems for food ingredients and nutraceuticals ", N. Garti, and D.J. McClements,( Editors), Woodhead Publishing, UK, (2012).

68. Book: "Cocoa Butter and related compounds", N. Garti, and N. R. Wildak, (Editors). Publisher: AOCS publishing, USA, (2012).

67. "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)

66. "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)

65. "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)

64. "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)

63. Book: "Nanotechnologies for solubilization and delivery in foods, cosmetics and pharmaceuticals" N. Garti, I.Yuli-Amar, (editors). DEStech Publications, Inc. USA, (2012).

62. Book: "Edible Oleogels: Structure and Heath Implications", A. Marangoni and N. Garti, (editors),: Amer. Oil Chem. Soc. Publishing, USA, (2011).

61. "Edible Oleogels: Structure and Heath Implications", N. Garti, chapters 1 and 11,: Amer. Oil Chem. Soc. Publishing, USA, (2011).

60. "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).

59. Book: "Controlled Release Technologies for Targeted Nutrition" N. Garti (editor), Woodhead Publishing, UK, (2009)

58. 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

57. Book: "Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals" N. Garti (editor), Woodhead Publishing, UK, 478 pp (2008).

56. Book: Multiple Emulsions- Technology and Applications. A. Aserin (editor)- Wiley Interscience, USA, (2008), In Honor of Prof. Gatri's 60TH Birthday.

55. "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).

54. "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).

53. "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).

52. "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).



51. "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).

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

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

48. "Double Emulsions". N. Garti and R. Lutz in Encyclopedia of Surface and Colloid Science. P. Somasundaran, A Hubbard (Eds). Taylor & Francis Group. (2006)

47. "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).

46. 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).

45. "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).

44. " 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).

43. "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).

42. "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).

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, In Self-Assembly , B.H. Robinson, (editor) , IOS Press, pp144-151. (2003)

40. "Polymeric Amphiphiles", Special Issue, Polymers Advanced Technology (PAT), N. Garti and M. Leser (editors.), Elsevier, New York , 359 pp (2003).

39. "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)

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 and S. Mizrahi,(editors)), Technomic Publishing , 97-124 (2001).

36. "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).

35. "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).

34. "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)

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, (editors.) Marcel Dekker, 211-250 (2001).

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 (editors.), Marcel Dekker, 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, 477-505 ( 2000).

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,(editors.), Editions de Sant?, 81-117,(1999).

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, (editors) Marcel Dekker, 185-246,(1999).

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, (editors.), Association of Formulation Chemists (1998) 147-219, (1998).

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 Sant?, Chapter 3, 81-116 (1998).

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

22. "What Can Nature Offer from an Emulsifier's Point of View: Trends and Progress", N. Garti, in Emulsions , S. Friberg (editor), (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 (editors.), 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, 105 pp, (1997).

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

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, 143-198 (1996).

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

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

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

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,(editors.), 363 -393 (1988).

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 (editors) Marcel Dekker, 267-303 (1988).

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,(editors.) Marcel Dekker, 3-7 (1988).

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

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,(editor), 49-116(1983) .

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,(editors), Plenum Press, 657-669 (1981).

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, 9-23(1977).

 

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