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David Julian McClements

Showing results (91-100 of 889) with videos related to

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Food Chemistry|August 1, 2022
Formulation and characterization of plant-based egg white analogs using RuBisCO proteinHualu Zhou, Giang Vu, David Julian McClements
Food Research International (Ottawa, Ont.)|April 22, 2023
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogelsYunbing Tan, Zhiyun Zhang, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectinYuhua Chang, Lynne McLandsborough, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacersCheryl Chung, Brian Degner, David Julian McClements
Biochimica Et Biophysica Acta|October 13, 2015
Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compoundsIzlia J Arroyo-Maya, David Julian McClements
Annual Review of Food Science and Technology|January 18, 2019
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of ActionJiajia Rao, Bingcan Chen, David Julian McClements
Journal of Agricultural and Food Chemistry|June 10, 2010
Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinateUri Lesmes, Prune Baudot, David Julian McClements
Pharmaceutical Research|March 7, 2013
Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatingsTanushree Tokle, Yingyi Mao, David Julian McClements
Annual Review of Food Science and Technology|December 17, 2013
Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticlesMingfei Yao, Hang Xiao, David Julian McClements
Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Pageof 89

Showing results (91-100 of 889) with videos related to

Sort By:
Pageof 89
Food Chemistry|August 1, 2022
Formulation and characterization of plant-based egg white analogs using RuBisCO proteinHualu Zhou, Giang Vu, David Julian McClements
Food Research International (Ottawa, Ont.)|April 22, 2023
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogelsYunbing Tan, Zhiyun Zhang, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectinYuhua Chang, Lynne McLandsborough, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacersCheryl Chung, Brian Degner, David Julian McClements
Biochimica Et Biophysica Acta|October 13, 2015
Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compoundsIzlia J Arroyo-Maya, David Julian McClements
Annual Review of Food Science and Technology|January 18, 2019
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of ActionJiajia Rao, Bingcan Chen, David Julian McClements
Journal of Agricultural and Food Chemistry|June 10, 2010
Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinateUri Lesmes, Prune Baudot, David Julian McClements
Pharmaceutical Research|March 7, 2013
Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatingsTanushree Tokle, Yingyi Mao, David Julian McClements
Annual Review of Food Science and Technology|December 17, 2013
Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticlesMingfei Yao, Hang Xiao, David Julian McClements
Annual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen Weiss
Pageof 89