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McClements, David
One or more keywords matched the following items that are connected to McClements, David
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Academic Article Interactions between a-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?
Concept Microscopy, Electron, Scanning
Concept Microscopy, Electron, Transmission
Concept Electron Spin Resonance Spectroscopy
Academic Article Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli.
Academic Article Effect of endogenous proteins and lipids on starch digestibility in rice flour.
Academic Article A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization.
Academic Article Modification of the digestibility of extruded rice starch by enzyme treatment (?-amylolysis): An in vitro study.
Academic Article Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels.
Academic Article Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
Academic Article Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan.
Academic Article Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes.
Academic Article Amino acid-amidated pectin: Preparation and characterization.
Academic Article Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin.
Academic Article Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber.
Academic Article Fabrication and characterization of alginate-based films functionalized with nanostructured lipid carriers.
Academic Article Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying.
Academic Article Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentation.
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