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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	Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.
Academic Article	Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins.
Academic Article	Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions.
Academic Article	Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Academic Article	Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.
Academic Article	Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
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	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	Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
Academic Article	Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Academic Article	Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion.
Academic Article	Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.
Academic Article	Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
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	Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets.
Academic Article	Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Academic Article	Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant.
Academic Article	Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
Concept	Milk Proteins
Academic Article	Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion.
Academic Article	Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
Academic Article	Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
Academic Article	Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Academic Article	Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions.
Academic Article	Regulation of Adsorption Properties of Whey Protein Isolate Fibril-Calcium Alginate Aerogels by Controlling Protein Fibrillation Time.

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Milk Proteins