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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	Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN).
Academic Article	Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions.
Academic Article	Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.
Academic Article	Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability.
Academic Article	Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Academic Article	Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
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	Simultaneous determination of four 5-hydroxy polymethoxyflavones by reversed-phase high performance liquid chromatography with electrochemical detection.
Academic Article	Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
Concept	Solid Phase Extraction
Concept	Phase Transition
Academic Article	Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
Academic Article	Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.
Academic Article	Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance.
Academic Article	Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification.
Academic Article	Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on ?-carotene degradation in oil-in-water emulsions.
Academic Article	Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation.
Academic Article	Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers.
Academic Article	Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions.
Academic Article	A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility.
Academic Article	Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition.
Academic Article	Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors.
Academic Article	Multi-phase detection of antioxidants using surface-enhanced Raman spectroscopy with a gold nanoparticle-coated fiber.
Academic Article	Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods.
Academic Article	Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin.
Academic Article	Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions.
Academic Article	Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.
Academic Article	Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions.
Academic Article	Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.
Academic Article	Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability.
Academic Article	High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and ?-carotene.
Academic Article	Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing.
Academic Article	Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity.

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