Chapter books

1. Jafari, S. M., Fathi, M., Mandala, I. 2015. Emerging product formation. In: Food waste recovery: Processing technologies and industrial techniques, Galanakis, C.M (Ed.). Elsevier Press.

2. Fathi, M. 2015. Nano-Delivery Systems for Development of Functional Foods: Production, Application and Trends, In: Nutraceuticals and Functional Foods 42, 270-288.

3. Fathi, Milad, Karim, Mehri, & Ahmadi, Nadia. (2019). Nanostructures of cellulose for encapsulation of food ingredients. In Biopolymer Nanostructures for Food Encapsulation Purposes (pp. 493-519): Elsevier.

4. Fathi, M, Karim, M, Khoigani, SR, & Mosayebi, V. (2018). Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes. Bioact Mol Food.