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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
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Academic Article
Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Academic Article
Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes.
Academic Article
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.
Academic Article
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing.
Academic Article
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature.
Academic Article
Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
Academic Article
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes.
Academic Article
Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
Academic Article
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
Academic Article
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
Academic Article
In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets.
Academic Article
Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes.
Academic Article
Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
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
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation.
Academic Article
Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics.
Academic Article
Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings.
Academic Article
Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
Academic Article
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles.
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
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.
Academic Article
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Academic Article
Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets.
Academic Article
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions.
Academic Article
Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
Academic Article
Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets.
Academic Article
Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method.
Academic Article
Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of ?-carotene.
Concept
Lactoglobulins
Academic Article
Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and ?-lactoglobulin coatings.
Academic Article
Spectroscopic studies of conformational changes of ?-lactoglobulin adsorbed on gold nanoparticle surfaces.
Academic Article
Tangeretin-loaded protein nanoparticles fabricated from zein/?-lactoglobulin: preparation, characterization, and functional performance.
Academic Article
Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on ?-lactoglobulin-coated gold nanoparticles.
Academic Article
In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles.
Academic Article
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides.
Academic Article
Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Academic Article
Investigation of bovine ?-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion.
Search Criteria
Lactoglobulins