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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 Emulsion-based delivery systems for lipophilic bioactive components.
Academic Article Formation, stability and properties of multilayer emulsions for application in the food industry.
Academic Article Critical review of techniques and methodologies for characterization of emulsion stability.
Academic Article Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitors.
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Concept Food Industry
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 Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions.
Academic Article Advancements in 3D food printing: a comprehensive overview of properties and opportunities.
Academic Article Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation.
Academic Article The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
Academic Article Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products.
Academic Article Targeted delivery and controlled released of essential oils using nanoencapsulation: A review.
Academic Article Structure and properties of flexible starch-based double network composite films induced by dopamine self-polymerization.
Academic Article Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers.
Academic Article A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry.
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