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Alan Mackie

Showing results (1-10 of 57) with videos related to

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Biopolymers|June 18, 2014
Biopolymers 2013: Biopolymer assemblies for material designAlan Mackie
The Proceedings of the Nutrition Society|September 6, 2023
The role of food structure in gastric-emptying rate, absorption and metabolismAlan Mackie
Advances in Colloid and Interface Science|July 27, 2005
The role of interactions in defining the structure of mixed protein-surfactant interfacesAlan Mackie, Peter Wilde
Food & Function|January 22, 2024
Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomesTaskeen Niaz, Alan Mackie
Food Chemistry|September 3, 2013
Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrinYousef Joubran, Alan Mackie, Uri Lesmes
Food Chemistry|March 18, 2021
Improving carvacrol bioaccessibility using core-shell carrier-systems under simulated gastrointestinal digestionTaskeen Niaz, Muhammad Imran, Alan Mackie
Food Research International (Ottawa, Ont.)|March 23, 2019
The 5th International Conference on Food DigestionDidier Dupont, Pasquale Ferranti, Alan Mackie
Food Research International (Ottawa, Ont.)|February 4, 2023
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic reviewHaizhen Han, Louise Dye, Alan Mackie
Food Research International (Ottawa, Ont.)|May 31, 2021
6th International Conference on Food DigestionAlan Mackie, Didier Dupont, Pasquale Ferranti, et al.
Molecular Nutrition & Food Research|February 11, 2024
Effects of Ferulic Acid on Cognitive Function: A Systematic ReviewYesim Karademir, Alan Mackie, Kieran Tuohy, et al.
Pageof 6

Showing results (1-10 of 57) with videos related to

Sort By:
Pageof 6
Biopolymers|June 18, 2014
Biopolymers 2013: Biopolymer assemblies for material designAlan Mackie
The Proceedings of the Nutrition Society|September 6, 2023
The role of food structure in gastric-emptying rate, absorption and metabolismAlan Mackie
Advances in Colloid and Interface Science|July 27, 2005
The role of interactions in defining the structure of mixed protein-surfactant interfacesAlan Mackie, Peter Wilde
Food & Function|January 22, 2024
Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomesTaskeen Niaz, Alan Mackie
Food Chemistry|September 3, 2013
Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrinYousef Joubran, Alan Mackie, Uri Lesmes
Food Chemistry|March 18, 2021
Improving carvacrol bioaccessibility using core-shell carrier-systems under simulated gastrointestinal digestionTaskeen Niaz, Muhammad Imran, Alan Mackie
Food Research International (Ottawa, Ont.)|March 23, 2019
The 5th International Conference on Food DigestionDidier Dupont, Pasquale Ferranti, Alan Mackie
Food Research International (Ottawa, Ont.)|February 4, 2023
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic reviewHaizhen Han, Louise Dye, Alan Mackie
Food Research International (Ottawa, Ont.)|May 31, 2021
6th International Conference on Food DigestionAlan Mackie, Didier Dupont, Pasquale Ferranti, et al.
Molecular Nutrition & Food Research|February 11, 2024
Effects of Ferulic Acid on Cognitive Function: A Systematic ReviewYesim Karademir, Alan Mackie, Kieran Tuohy, et al.
Pageof 6