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Search Results to David J McClements B.S., Ph.D.

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One or more keywords matched the following items that are connected to McClements, David

Item TypeName
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 ß-carotene.
Concept Lactoglobulins
Academic Article Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and ß-lactoglobulin coatings.
Academic Article Spectroscopic studies of conformational changes of ß-lactoglobulin adsorbed on gold nanoparticle surfaces.
Academic Article Tangeretin-loaded protein nanoparticles fabricated from zein/ß-lactoglobulin: preparation, characterization, and functional performance.
Academic Article Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on ß-lactoglobulin-coated gold nanoparticles.
Academic Article In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles.
Academic Article Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.

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  • Lactoglobulins