3. Book Chapter, Elsevier. 2019. “Encapsulation of Food Ingredients by Pickering Nanoemulsions” to the book, Lipid-Based Nanostructures for Food Encapsulation Purposes. Rezvan Shaddel, Safoura Akbari-Alavijeh & Seyed Mahdi Jafari.
4. Book Chapter, Elsevier. 2020. “In vivo assays for evaluating the release of nanoencapsulated food ingredients” to the book, Release and Bioavailability of Nanoencapsulated Food Ingredients. Safoura Akbari-Alavijeh, Rezvan Shaddel & Seyed Mahdi Jafari.
5. Book Chapter, Elsevier. 2021. “Possible health risks associated with nanostructures in food” to the book, Safety and Regulatory Issues Of Nanoencapsulated Food Ingredients. Atefe Rezaei, Marjan Daeihamed, Esra Capanoglu, Merve Tomas, Safoura Akbari-Alavijeh, Rezvan Shaddel, Sara Khoshnoudi-Nia, Sareh Boostani, Hadis Rostamabadi, Seid Reza Falsafi & Seid Mahdi Jafari. 
6. Book Chapter, Elsevier. 2021. “In vivo assays for predicting the safety of food-based nanomaterials” to the book, Safety and Regulatory Issues Of Nanoencapsulated Food Ingredients. Rezvan Shaddel, Safoura Akbari-Alavijeh & Seyed Mahdi Jafari.