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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
Academic Article Ultrasonic characterization of foods and drinks: principles, methods, and applications.
Academic Article Solubilization of oil droplets by micellar surfactant solutions.
Academic Article Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.
Academic Article Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes.
Academic Article Characterization of interactions between chitosan and an anionic surfactant.
Academic Article Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
Academic Article Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
Academic Article Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes.
Academic Article Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions.
Academic Article Non-covalent interactions between proteins and polysaccharides.
Academic Article Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
Academic Article Role of physical structures in bulk oils on lipid oxidation.
Academic Article Emulsion-based delivery systems for lipophilic bioactive components.
Academic Article Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates.
Academic Article Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics.
Academic Article Interactions of a cationic antimicrobial (e-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study.
Academic Article Review of in vitro digestion models for rapid screening of emulsion-based systems.
Academic Article Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.
Academic Article Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Academic Article Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Academic Article Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.
Academic Article The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and 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 Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
Academic Article Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
Academic Article Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
Academic Article Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.
Academic Article Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Academic Article Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
Academic Article Controlling lipid bioavailability through physicochemical and structural approaches.
Academic Article Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.
Academic Article Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
Academic Article Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.
Academic Article Emulsion design to improve the delivery of functional lipophilic components.
Concept Chemical Phenomena
Academic Article What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.
Academic Article Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
Academic Article Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability.
Academic Article Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
Academic Article Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles.
Academic Article Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects.
Academic Article Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
Academic Article Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels.
Academic Article Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes.
Academic Article Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems.
Academic Article Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates.
Academic Article Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties.
Academic Article Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility.
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  • Chemical Phenomena