Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

D Julian McClements

Showing results (61-70 of 89) with videos related to

Pageof 9
Sort By:
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, et al.
Food Chemistry|January 16, 2014
Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsionsFang Tian, Eric A Decker, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 2, 2007
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentrationYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
International Journal of Food Sciences and Nutrition|July 8, 2017
Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgelsKendra A Tiani, Timothy W Yeung, D Julian McClements, et al.
Food Chemistry|April 9, 2013
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsionDuoxia Xu, Fang Yuan, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry|October 13, 2005
Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranesUtai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry|April 11, 2007
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsionsDarinka Djordjevic, Luisito Cercaci, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminaseSarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsionsShiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technologyUtai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Pageof 9

Showing results (61-70 of 89) with videos related to

Sort By:
Pageof 9
Foods (Basel, Switzerland)|March 6, 2020
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with MethylparabenMyriam Loeffler, Verena Schwab, Nino Terjung, et al.
Food Chemistry|January 16, 2014
Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsionsFang Tian, Eric A Decker, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 2, 2007
Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentrationYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
International Journal of Food Sciences and Nutrition|July 8, 2017
Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgelsKendra A Tiani, Timothy W Yeung, D Julian McClements, et al.
Food Chemistry|April 9, 2013
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsionDuoxia Xu, Fang Yuan, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry|October 13, 2005
Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranesUtai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry|April 11, 2007
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsionsDarinka Djordjevic, Luisito Cercaci, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminaseSarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsionsShiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technologyUtai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Pageof 9