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

David Julian McClements

Showing results (121-130 of 889) with videos related to

Pageof 89
Sort By:
Food Research International (Ottawa, Ont.)|December 29, 2019
Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelinXingfeng Xu, Qingjie Sun, David Julian McClements
Journal of Colloid and Interface Science|November 18, 2005
Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactantRatjika Chanamai, Gregory Horn, David Julian McClements
Food Research International (Ottawa, Ont.)|May 13, 2025
Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentationDisha Jayakumar, Ramdattu Santhapur, David Julian McClements
Food Chemistry|March 8, 2016
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClements
Food Research International (Ottawa, Ont.)|September 11, 2017
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgelsZipei Zhang, Ruojie Zhang, David Julian McClements
Annual Review of Food Science and Technology|January 27, 2017
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize EmulsionsDavid Julian McClements, Long Bai, Cheryl Chung
Journal of Food Science|January 20, 2017
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat SamplesZiyuan Xia, David Julian McClements, Hang Xiao
Foods (Basel, Switzerland)|January 8, 2025
Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or SubstitutesRamdattu Santhapur, Disha Jayakumar, David Julian McClements
Journal of Agricultural and Food Chemistry|August 17, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrinTanushree Tokle, Uri Lesmes, David Julian McClements
Gels (Basel, Switzerland)|August 28, 2025
Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future PerspectivesYunfei Huang, Chunmei Li, David Julian McClements
Pageof 89

Showing results (121-130 of 889) with videos related to

Sort By:
Pageof 89
Food Research International (Ottawa, Ont.)|December 29, 2019
Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelinXingfeng Xu, Qingjie Sun, David Julian McClements
Journal of Colloid and Interface Science|November 18, 2005
Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactantRatjika Chanamai, Gregory Horn, David Julian McClements
Food Research International (Ottawa, Ont.)|May 13, 2025
Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentationDisha Jayakumar, Ramdattu Santhapur, David Julian McClements
Food Chemistry|March 8, 2016
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClements
Food Research International (Ottawa, Ont.)|September 11, 2017
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgelsZipei Zhang, Ruojie Zhang, David Julian McClements
Annual Review of Food Science and Technology|January 27, 2017
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize EmulsionsDavid Julian McClements, Long Bai, Cheryl Chung
Journal of Food Science|January 20, 2017
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat SamplesZiyuan Xia, David Julian McClements, Hang Xiao
Foods (Basel, Switzerland)|January 8, 2025
Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or SubstitutesRamdattu Santhapur, Disha Jayakumar, David Julian McClements
Journal of Agricultural and Food Chemistry|August 17, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrinTanushree Tokle, Uri Lesmes, David Julian McClements
Gels (Basel, Switzerland)|August 28, 2025
Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future PerspectivesYunfei Huang, Chunmei Li, David Julian McClements
Pageof 89