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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
Academic Article Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
Academic Article Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
Academic Article Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Academic Article Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
Academic Article Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
Academic Article Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets.
Academic Article Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets.
Academic Article Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan).
Concept Carrageenan
Academic Article Optimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic ?-carrageenan and pectin.
Academic Article Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts.
Academic Article Encapsulation of lactase (?-galactosidase) into ?-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity.
Academic Article Interaction of cationic antimicrobial (?-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin.
Academic Article Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.
Academic Article Digestion of animal- and plant-based proteins encapsulated in ?-carrageenan/protein beads under simulated gastrointestinal conditions.
Academic Article The measurement of molecular interactions, structure and physical properties of okara cellulose composite hydrogels using different analytical methods.
Academic Article Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films.
Search Criteria
  • Carrageenan