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Ultrasonic analysis of edible fats and oils.
Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes.
Impact of lemon oil composition on formation and stability of model food and beverage emulsions.
Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
Non-covalent interactions between proteins and polysaccharides.
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Non-covalent interactions between proteins and polysaccharides.
McClements DJ. Non-covalent interactions between proteins and polysaccharides. Biotechnol Adv. 2006 Nov-Dec; 24(6):621-5.
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PubMed
subject areas
Biopolymers
Chemical Phenomena
Chemistry, Physical
Emulsifying Agents
Emulsions
Food Technology
Oils
Polysaccharides
Proteins
Water
authors with profiles
David J McClements B.S., Ph.D.