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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
Academic Article Ultrasonic determination of chicken composition.
Academic Article Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements.
Academic Article Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
Academic Article Impact of lemon oil composition on formation and stability of model food and beverage emulsions.
Academic Article Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on ?-carotene bioavailability.
Academic Article Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition.
Academic Article Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate.
Academic Article Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method.
Academic Article Modulating ?-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions.
Concept Gastrointestinal Contents
Academic Article Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10.
Academic Article A standardised static in vitro digestion method suitable for food - an international consensus.
Academic Article Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of ?-Carotene: A Comparison of Low-Fat and High-Fat Samples.
Academic Article Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition.
Academic Article Effect of the Composition and Structure of Excipient Emulsion on the Bioaccessibility of Pesticide Residue in Agricultural Products.
Academic Article Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Academic Article Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress.
Academic Article Impact of amylose content on structural changes and oil absorption of fried maize starches.
Academic Article Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
Academic Article Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition.
Academic Article Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products.
Academic Article In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content.
Academic Article Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems.
Academic Article Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits.
Academic Article Composition, processing, and quality control of whole flaxseed products used to fortify foods.
Academic Article Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.
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