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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 Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Academic Article Emulsion design to improve the delivery of functional lipophilic components.
Concept Food, Fortified
Academic Article Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems.
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 Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
Academic Article Fabrication of plant-based vitamin D3-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility.
Academic Article Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study.
Academic Article Vitamin A fortification: Recent advances in encapsulation technologies.
Academic Article Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages.
Search Criteria
  • Food Fortified