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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 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 Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration.
Academic Article Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.
Academic Article Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements.
Academic Article Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on ß-carotene bioavailability.
Academic Article Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility.
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.
Academic Article Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in 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 Factors affecting lycopene oxidation in oil-in-water emulsions.
Academic Article Influence of lipid physical state on the in vitro digestibility of emulsified lipids.
Academic Article New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility.
Academic Article Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
Academic Article Design of foods with bioactive lipids for improved health.
Concept Fatty Acids, Monounsaturated
Concept Fatty Acids, Omega-3
Concept Fatty Acids, Nonesterified
Concept Fatty Acids, Unsaturated
Concept Fatty Acids
Academic Article Nanoemulsion-based delivery systems for polyunsaturated (?-3) oils: formation using a spontaneous emulsification method.
Academic Article Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10.
Academic Article Influence of whey protein-beet pectin conjugate on the properties and digestibility of ß-carotene emulsion during in vitro digestion.
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 Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions.
Academic Article Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them.
Academic Article Challenges of utilizing healthy fats in foods.
Academic Article Physical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants.
Academic Article Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
Academic Article Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids.
Academic Article Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
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 Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice.

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  • Fatty Acids Omega 3