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McClements, David

One or more keywords matched the following items that are connected to McClements, David

Item Type	Name
Academic Article	The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
Academic Article	Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets.
Academic Article	Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
Academic Article	Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Academic Article	Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes.
Academic Article	Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.
Academic Article	Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase.
Academic Article	Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
Academic Article	Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions.
Academic Article	Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions.
Academic Article	Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.
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	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	Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
Academic Article	Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions.
Concept	Fish Oils
Academic Article	Nanoemulsion-based delivery systems for polyunsaturated (?-3) oils: formation using a spontaneous emulsification method.
Academic Article	Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
Academic Article	Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters.
Academic Article	Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency.
Academic Article	Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Academic Article	Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion.
Academic Article	Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Academic Article	Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility.
Academic Article	Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
Academic Article	Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin.
Academic Article	Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions.
Academic Article	Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems.
Academic Article	Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase.
Academic Article	Effectiveness of probiotic- and fish oil-loaded water-in-oil-in-water (W1/O/W2) emulsions at alleviating ulcerative colitis.

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Fish Oils