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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
Academic Article Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
Academic Article Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems.
Academic Article Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Academic Article Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
Concept Fatty Acids, Omega-3
Academic Article Nanoemulsion-based delivery systems for polyunsaturated (?-3) oils: formation using a spontaneous emulsification method.
Academic Article Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry.
Academic Article Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
Academic Article Physical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
Academic Article Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
Academic Article Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Academic Article Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate.
Academic Article Composition, processing, and quality control of whole flaxseed products used to fortify foods.
Search Criteria
  • Fatty Acids
  • Omega
  • 3