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David Julian McClements

Showing results (1-10 of 889) with videos related to

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Progress in Lipid Research|December 29, 2020
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicityDavid Julian McClements
Comprehensive Reviews in Food Science and Food Safety|June 23, 2023
Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foodsDavid Julian McClements
Progress in Lipid Research|May 14, 2013
Edible lipid nanoparticles: digestion, absorption, and potential toxicityDavid Julian McClements
Comprehensive Reviews in Food Science and Food Safety|March 29, 2024
Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy productsDavid Julian McClements
Biotechnology Advances|August 29, 2006
Non-covalent interactions between proteins and polysaccharidesDavid Julian McClements
Advances in Colloid and Interface Science|April 6, 2012
Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systemsDavid Julian McClements
Food & Function|November 10, 2017
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibilityDavid Julian McClements
Critical Reviews in Food Science and Nutrition|October 29, 2002
Modulation of globular protein functionality by weakly interacting cosolventsDavid Julian McClements
Advances in Colloid and Interface Science|May 25, 2002
Theoretical prediction of emulsion colorDavid Julian McClements
Foods (Basel, Switzerland)|April 9, 2020
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design PrinciplesDavid Julian McClements
Pageof 89

Showing results (1-10 of 889) with videos related to

Sort By:
Pageof 89
Progress in Lipid Research|December 29, 2020
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicityDavid Julian McClements
Comprehensive Reviews in Food Science and Food Safety|June 23, 2023
Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foodsDavid Julian McClements
Progress in Lipid Research|May 14, 2013
Edible lipid nanoparticles: digestion, absorption, and potential toxicityDavid Julian McClements
Comprehensive Reviews in Food Science and Food Safety|March 29, 2024
Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy productsDavid Julian McClements
Biotechnology Advances|August 29, 2006
Non-covalent interactions between proteins and polysaccharidesDavid Julian McClements
Advances in Colloid and Interface Science|April 6, 2012
Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systemsDavid Julian McClements
Food & Function|November 10, 2017
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibilityDavid Julian McClements
Critical Reviews in Food Science and Nutrition|October 29, 2002
Modulation of globular protein functionality by weakly interacting cosolventsDavid Julian McClements
Advances in Colloid and Interface Science|May 25, 2002
Theoretical prediction of emulsion colorDavid Julian McClements
Foods (Basel, Switzerland)|April 9, 2020
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design PrinciplesDavid Julian McClements
Pageof 89