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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 Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
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 Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Concept Plant Gums
Concept Gum Arabic
Academic Article Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
Academic Article Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Academic Article Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides.
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 Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Academic Article Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
Academic Article Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study.
Academic Article A novel environmentally friendly nanocomposite aerogel based on the semi-interpenetrating network of polyacrylic acid into Xanthan gum containing hydroxyapatite for efficient removal of methylene blue from wastewater.
Academic Article Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum.
Academic Article Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch.
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