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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	Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
Academic Article	Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes.
Academic Article	Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin.
Academic Article	Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
Academic Article	Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes.
Academic Article	Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions.
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	Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition.
Academic Article	Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
Academic Article	Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates.
Academic Article	Relationships between free radical scavenging and antioxidant activity in foods.
Academic Article	Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics.
Academic Article	Factors influencing the chemical stability of carotenoids in foods.
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	Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets.
Academic Article	Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Academic Article	Stabilization of oil-in-water emulsions by cod protein extracts.
Academic Article	Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
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	Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Academic Article	Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
Academic Article	Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
Academic Article	Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles.
Academic Article	Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes.
Concept	Hot Temperature
Academic Article	Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation.
Academic Article	Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing.
Academic Article	Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification.
Academic Article	Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
Academic Article	Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions.
Academic Article	Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin.
Academic Article	Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment.
Academic Article	Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis).
Academic Article	pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.
Academic Article	Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels.
Academic Article	Effect of pullulan on oil absorption and structural organization of native maize starch during frying.
Academic Article	Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin.
Academic Article	Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying.
Academic Article	Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles.
Academic Article	Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment.
Academic Article	Formulation and characterization of plant-based egg white analogs using RuBisCO protein.
Academic Article	Optimization of food-grade colloidal delivery systems for thermal processing applications: a review.
Academic Article	Properties of Heat-Assisted pH Shifting and Compounded Chitosan from Insoluble Rice Peptide Precipitate and Its Application in the Curcumin-Loaded Pickering Emulsions.
Academic Article	Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability.
Academic Article	Effect of transglutaminase on the structure, properties and oil absorption of wheat flour.

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