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D J McClements

Showing results (11-20 of 49) with videos related to

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Advances in Food and Nutrition Research|March 21, 2017
Nanotechnology Approaches for Increasing Nutrient BioavailabilityS M Jafari, D J McClements
Ultrasonics|January 1, 1992
Ultrasonic analysis of edible fats and oilsD J McClements, M J Povey
Journal of Agricultural and Food Chemistry|January 13, 2011
Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharidesD Asker, J Weiss, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 11, 2008
Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresisD Asker, J Weiss, D J McClements
Journal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J Weiss
Journal of Agricultural and Food Chemistry|October 16, 2001
Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension studyA Wangsakan, P Chinachoti, D J McClements
Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteinsA Kulmyrzaev, C Bryant, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|May 5, 2017
Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis"D Asker, J Weiss, D J McClements
Journal of Food Science|November 13, 2007
Emulsion-based delivery systems for lipophilic bioactive componentsD J McClements, E A Decker, J Weiss
Journal of Agricultural and Food Chemistry|May 4, 2000
Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion dropletsL Mei, D J McClements, E A Decker
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
Advances in Food and Nutrition Research|March 21, 2017
Nanotechnology Approaches for Increasing Nutrient BioavailabilityS M Jafari, D J McClements
Ultrasonics|January 1, 1992
Ultrasonic analysis of edible fats and oilsD J McClements, M J Povey
Journal of Agricultural and Food Chemistry|January 13, 2011
Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharidesD Asker, J Weiss, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 11, 2008
Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresisD Asker, J Weiss, D J McClements
Journal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J Weiss
Journal of Agricultural and Food Chemistry|October 16, 2001
Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension studyA Wangsakan, P Chinachoti, D J McClements
Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteinsA Kulmyrzaev, C Bryant, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|May 5, 2017
Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis"D Asker, J Weiss, D J McClements
Journal of Food Science|November 13, 2007
Emulsion-based delivery systems for lipophilic bioactive componentsD J McClements, E A Decker, J Weiss
Journal of Agricultural and Food Chemistry|May 4, 2000
Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion dropletsL Mei, D J McClements, E A Decker
Pageof 5