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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 Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions.
Academic Article Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion.
Academic Article Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
Concept Taste
Academic Article Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
Academic Article Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
Academic Article Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking.
Academic Article Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives.
Academic Article Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability.
Academic Article Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition.
Academic Article Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions.
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