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D J McClements

Showing results (41-50 of 49) with videos related to

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Journal of Food Science|April 5, 2008
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limoneneD Djordjevic, L Cercaci, J Alamed, et al.
Critical Reviews in Food Science and Nutrition|August 30, 2008
Fabrication, functionalization, and application of electrospun biopolymer nanofibersChristina Kriegel, Alessandra Arecchi, Alessandra Arrechi, et al.
Journal of Applied Microbiology|March 25, 2014
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeastsM Loeffler, D J McClements, L McLandsborough, et al.
Journal of Agricultural and Food Chemistry|June 28, 2008
Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectinMarly S Katsuda, D J McClements, Lucia H S Miglioranza, et al.
Journal of Agricultural and Food Chemistry|July 11, 2000
Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsionsM P Silvestre, W Chaiyasit, R G Brannan, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactantV Rampon, C Genot, A Riaublanc, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculationV Rampon, C Genot, A Riaublanc, et al.
Food Chemistry|March 18, 2014
Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10H T Cho, L Salvia-Trujillo, J Kim, et al.
Food & Function|May 8, 2014
A standardised static in vitro digestion method suitable for food - an international consensusM Minekus, M Alminger, P Alvito, et al.
Pageof 5

Showing results (41-50 of 49) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 49 results.
Journal of Food Science|April 5, 2008
Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limoneneD Djordjevic, L Cercaci, J Alamed, et al.
Critical Reviews in Food Science and Nutrition|August 30, 2008
Fabrication, functionalization, and application of electrospun biopolymer nanofibersChristina Kriegel, Alessandra Arecchi, Alessandra Arrechi, et al.
Journal of Applied Microbiology|March 25, 2014
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeastsM Loeffler, D J McClements, L McLandsborough, et al.
Journal of Agricultural and Food Chemistry|June 28, 2008
Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectinMarly S Katsuda, D J McClements, Lucia H S Miglioranza, et al.
Journal of Agricultural and Food Chemistry|July 11, 2000
Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsionsM P Silvestre, W Chaiyasit, R G Brannan, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Front-face fluorescence spectroscopy study of globular proteins in emulsions: displacement of BSA by a nonionic surfactantV Rampon, C Genot, A Riaublanc, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculationV Rampon, C Genot, A Riaublanc, et al.
Food Chemistry|March 18, 2014
Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10H T Cho, L Salvia-Trujillo, J Kim, et al.
Food & Function|May 8, 2014
A standardised static in vitro digestion method suitable for food - an international consensusM Minekus, M Alminger, P Alvito, et al.
Pageof 5