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Search Results to David J McClements B.S., Ph.D.

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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 Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.
Academic Article Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
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 Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
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 Physical structures in soybean oil and their impact on lipid oxidation.
Concept Chemistry, Physical

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