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One or more keywords matched the following items that are connected to McClements, David
Item TypeName
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.
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 Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization.
Academic Article Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
Academic Article Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate.
Academic Article Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight.
Academic Article Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins.
Academic Article Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.
Academic Article Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study.
Academic Article Fabrication of ?-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.
Academic Article Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions.
Academic Article Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study.
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 Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
Academic Article Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Academic Article Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels.
Academic Article Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility.
Academic Article Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking.
Academic Article Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin.
Academic Article Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study.
Academic Article Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction.
Academic Article Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions.
Academic Article Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content.
Academic Article Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of ?-carotene-nanoemulsions.
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 Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins.
Academic Article Digestion of animal- and plant-based proteins encapsulated in ?-carrageenan/protein beads under simulated gastrointestinal conditions.
Academic Article Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride.
Academic Article Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.
Academic Article Fabrication and characterization of whey protein isolates- lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions.
Academic Article Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.
Academic Article Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.
Academic Article Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene.
Academic Article Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins.
Academic Article The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins.
Academic Article Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde.
Concept Whey Proteins
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