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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 The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
Academic Article Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
Academic Article Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Academic Article Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.
Academic Article Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes.
Academic Article Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered 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 Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.
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 Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin.
Academic Article Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.
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 Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.
Academic Article Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
Academic Article Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes.
Academic Article Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition.
Academic Article Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan.
Academic Article Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates.
Academic Article Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes.
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 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 Review of in vitro digestion models for rapid screening of emulsion-based systems.
Academic Article Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion.
Academic Article Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets.
Academic Article Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
Academic Article Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
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 Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation.
Academic Article Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes.
Academic Article Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions.
Academic Article Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and (13)C NMR study of the interactions between maltodextrin and an anionic surfactant.
Academic Article Stabilization of oil-in-water emulsions by cod protein extracts.
Academic Article Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Academic Article Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan.
Academic Article Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes.
Academic Article Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Academic Article Formation, stability and properties of multilayer emulsions for application in the food industry.
Academic Article Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes.
Academic Article Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil.
Academic Article Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate.
Academic Article Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Academic Article Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions.
Academic Article Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets.
Academic Article Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.
Academic Article Citral stability in oil-in-water emulsions with solid or liquid octadecane.
Academic Article Simultaneous determination of four 5-hydroxy polymethoxyflavones by reversed-phase high performance liquid chromatography with electrochemical detection.
Academic Article Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings.
Academic Article New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility.
Academic Article Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.
Academic Article Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility.
Academic Article Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides.
Academic Article Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions.
Academic Article Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings.
Concept Protons
Concept Hydrogen-Ion Concentration
Academic Article Spectroscopic studies of conformational changes of ?-lactoglobulin adsorbed on gold nanoparticle surfaces.
Academic Article Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
Academic Article Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.
Academic Article Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
Academic Article Tangeretin-loaded protein nanoparticles fabricated from zein/?-lactoglobulin: preparation, characterization, and functional performance.
Academic Article A standardised static in vitro digestion method suitable for food - an international consensus.
Academic Article Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study.
Academic Article Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation.
Academic Article Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH.
Academic Article Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
Academic Article Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition.
Academic Article Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
Academic Article Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids.
Academic Article Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
Academic Article Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.
Academic Article Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
Academic Article Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
Academic Article Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment.
Academic Article Encapsulation of Pancreatic Lipase in Hydrogel Beads with Self-Regulating Internal pH Microenvironments: Retention of Lipase Activity after Exposure to Gastric Conditions.
Academic Article Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles.
Academic Article Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
Academic Article Impact of laccase on the colour stability of structured oil-in-water emulsions.
Academic Article Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion.
Academic Article Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate.
Academic Article Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method.
Academic Article Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
Academic Article Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio.
Academic Article Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels.
Academic Article Modulation of physical properties of microfluidized whey protein fibrils with chitosan.
Academic Article Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Academic Article Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements.
Academic Article Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels.
Academic Article Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.
Academic Article Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
Academic Article Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers.
Academic Article Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
Academic Article INFOGEST static in vitro simulation of gastrointestinal food digestion.
Academic Article Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature.
Academic Article Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions.
Academic Article Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment.
Academic Article Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability.
Academic Article Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages.
Academic Article Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies.
Academic Article Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan.
Academic Article pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature.
Academic Article Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions.
Academic Article A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility.
Academic Article Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies.
Academic Article Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage.
Academic Article Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes.
Academic Article Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors.
Academic Article Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility.
Academic Article Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends.
Academic Article Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat.
Academic Article Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins.
Academic Article Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation.
Academic Article Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods.
Academic Article Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets.
Academic Article Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materials.
Academic Article Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying.
Academic Article Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties.
Academic Article Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice.
Academic Article Improving norbixin dispersibility and stability by liposomal encapsulation using the pH-driven method.
Academic Article Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring.
Academic Article Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients.
Academic Article Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles.
Academic Article Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions.
Academic Article Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection.
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 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 Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites.
Academic Article High water resistance starch based intelligent label for the freshness monitoring of beverages.
Academic Article Adsorption of ciprofloxacin from aqueous solutions using cellulose-based adsorbents prepared by sol-gel method.
Academic Article Plant-based flaxseed oil microcapsules fabricated from coacervation of gluten at oil droplet surface: Microstructure, oxidation stability, and oil digestion control.
Academic Article Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water.
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