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One or more keywords matched the following items that are connected to
McClements, David
| Item Type | Name |
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Academic Article
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Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems.
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Concept
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Diet, Sodium-Restricted
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Concept
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Diet, Fat-Restricted
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Concept
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Diet
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Academic Article
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Challenges of utilizing healthy fats in foods.
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Academic Article
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Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity.
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Academic Article
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Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems.
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Academic Article
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Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of ?-Carotene: A Comparison of Low-Fat and High-Fat Samples.
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Academic Article
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Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes.
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Academic Article
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Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (?-polylysine-pectin) in mice fed a high-fat diet.
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Concept
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Diet, High-Fat
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Academic Article
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Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits.
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Academic Article
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Designing healthier plant-based foods: Fortification, digestion, and bioavailability.
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Academic Article
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Designing healthier and more sustainable ultraprocessed foods.
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Academic Article
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Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products.
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Academic Article
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Design of colloid structure to realize gel salt reduction: a review.
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