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David Julian McClements

Showing results (111-120 of 889) with videos related to

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Food Research International (Ottawa, Ont.)|July 16, 2018
Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradationMahesh Kharat, Guodong Zhang, David Julian McClements
Journal of Agricultural and Food Chemistry|April 28, 2017
Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and TransformationYing Yang, Hang Xiao, David Julian McClements
Journal of Agricultural and Food Chemistry|May 18, 2011
Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectinYuhua Chang, Lynne McLandsborough, David Julian McClements
Journal of Agricultural and Food Chemistry|January 25, 2012
Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacyYuhua Chang, Lynne McLandsborough, David Julian McClements
Food Chemistry|December 3, 2014
Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)Yuhua Chang, Lynne McLandsborough, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Protein-Based Delivery Systems for the Nanoencapsulation of Food IngredientsMilad Fathi, Francesco Donsi, David Julian McClements
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Journal of Agricultural and Food Chemistry|March 10, 2021
<i>In Vitro</i> Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and QuercetinHualu Zhou, Bingjing Zheng, David Julian McClements
Journal of Agricultural and Food Chemistry|November 4, 2015
Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClements
Advances in Colloid and Interface Science|May 30, 2017
Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticlesDavid Julian McClements, Hang Xiao, Philip Demokritou
Pageof 89

Showing results (111-120 of 889) with videos related to

Sort By:
Pageof 89
Food Research International (Ottawa, Ont.)|July 16, 2018
Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradationMahesh Kharat, Guodong Zhang, David Julian McClements
Journal of Agricultural and Food Chemistry|April 28, 2017
Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and TransformationYing Yang, Hang Xiao, David Julian McClements
Journal of Agricultural and Food Chemistry|May 18, 2011
Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectinYuhua Chang, Lynne McLandsborough, David Julian McClements
Journal of Agricultural and Food Chemistry|January 25, 2012
Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacyYuhua Chang, Lynne McLandsborough, David Julian McClements
Food Chemistry|December 3, 2014
Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)Yuhua Chang, Lynne McLandsborough, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Protein-Based Delivery Systems for the Nanoencapsulation of Food IngredientsMilad Fathi, Francesco Donsi, David Julian McClements
Food Chemistry|March 14, 2015
Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsionsBenjamin Zeeb, Jochen Weiss, David Julian McClements
Journal of Agricultural and Food Chemistry|March 10, 2021
<i>In Vitro</i> Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and QuercetinHualu Zhou, Bingjing Zheng, David Julian McClements
Journal of Agricultural and Food Chemistry|November 4, 2015
Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClements
Advances in Colloid and Interface Science|May 30, 2017
Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticlesDavid Julian McClements, Hang Xiao, Philip Demokritou
Pageof 89