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McClements, David

One or more keywords matched the following items that are connected to McClements, David

Item Type	Name
Academic Article	Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
Academic Article	Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
Academic Article	Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Academic Article	Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Academic Article	Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
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	Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions.
Concept	Caseins
Academic Article	Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions.
Academic Article	Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
Academic Article	Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
Academic Article	Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization.
Academic Article	Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation.
Academic Article	Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.
Academic Article	Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation.
Academic Article	Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability.
Academic Article	Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Academic Article	Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles.
Academic Article	Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Academic Article	The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of ?-carotene from spinach.
Academic Article	Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
Academic Article	Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model.
Academic Article	Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study.
Academic Article	Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
Academic Article	Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.
Academic Article	Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates.
Academic Article	Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking.
Academic Article	Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCG.
Academic Article	Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers.
Academic Article	Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes.

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