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D Julian McClements

Showing results (1-10 of 89) with videos related to

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Langmuir : the ACS Journal of Surfaces and Colloids|October 7, 2005
Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersionsD Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|February 8, 2006
Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsionsSaehun Mun, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosanMasubon Thongngam, D Julian McClements
Journal of Agricultural and Food Chemistry|February 19, 2004
Characterization of interactions between chitosan and an anionic surfactantMasubon Thongngam, D Julian McClements
Advances in Colloid and Interface Science|January 16, 2007
Formation, stability and properties of multilayer emulsions for application in the food industryDemet Guzey, D Julian McClements
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein GelationStefan K Baier, D Julian McClements
Journal of Agricultural and Food Chemistry|December 24, 2003
Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albuminStefan K Baier, D Julian McClements
Current Topics in Medicinal Chemistry|August 26, 2015
Biopolymer-Based Delivery Systems: Challenges and OpportunitiesIris J Joye, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusionMaria Vargas, Jochen Weiss, D Julian McClements
Journal of Agricultural and Food Chemistry|December 11, 2003
Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry studyApiradee Wangsakan, Pavinee Chinachoti, D Julian McClements
Pageof 9

Showing results (1-10 of 89) with videos related to

Sort By:
Pageof 9
Langmuir : the ACS Journal of Surfaces and Colloids|October 7, 2005
Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersionsD Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|February 8, 2006
Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsionsSaehun Mun, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosanMasubon Thongngam, D Julian McClements
Journal of Agricultural and Food Chemistry|February 19, 2004
Characterization of interactions between chitosan and an anionic surfactantMasubon Thongngam, D Julian McClements
Advances in Colloid and Interface Science|January 16, 2007
Formation, stability and properties of multilayer emulsions for application in the food industryDemet Guzey, D Julian McClements
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein GelationStefan K Baier, D Julian McClements
Journal of Agricultural and Food Chemistry|December 24, 2003
Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albuminStefan K Baier, D Julian McClements
Current Topics in Medicinal Chemistry|August 26, 2015
Biopolymer-Based Delivery Systems: Challenges and OpportunitiesIris J Joye, D Julian McClements
Langmuir : the ACS Journal of Surfaces and Colloids|November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusionMaria Vargas, Jochen Weiss, D Julian McClements
Journal of Agricultural and Food Chemistry|December 11, 2003
Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry studyApiradee Wangsakan, Pavinee Chinachoti, D Julian McClements
Pageof 9