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David Julian McClements

Showing results (141-150 of 889) with videos related to

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Foods (Basel, Switzerland)|September 28, 2023
Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and BioaccessibilityBingjing Zheng, Hualu Zhou, David Julian McClements
Journal of Agricultural and Food Chemistry|January 7, 2015
Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibilityZiyuan Xia, David Julian McClements, Hang Xiao
Journal of Food Science|January 13, 2018
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative StabilityNattapong Prichapan, David Julian McClements, Utai Klinkesorn
Food Research International (Ottawa, Ont.)|April 30, 2017
Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro studyCynthia Lyliam Lopez-Pena, David Julian McClements
Colloids and Surfaces. B, Biointerfaces|June 26, 2020
Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foodsRuojie Zhang, Zipei Zhang, David Julian McClements
Annual Review of Food Science and Technology|February 24, 2015
The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral BioavailabilityDavid Julian McClements, Fang Li, Hang Xiao
Critical Reviews in Food Science and Nutrition|August 12, 2025
Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional propertiesXianwei Chen, Hui Niu, David Julian McClements
International Journal of Biological Macromolecules|May 5, 2024
Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate compositesDonpon Wannasin, Jaekun Ryu, David Julian McClements
Food & Function|November 12, 2014
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industryRebecca Walker, Eric A Decker, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and PerformanceDavid Julian McClements, Emily Newman, Isobelle Farrell McClements
Pageof 89

Showing results (141-150 of 889) with videos related to

Sort By:
Pageof 89
Foods (Basel, Switzerland)|September 28, 2023
Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and BioaccessibilityBingjing Zheng, Hualu Zhou, David Julian McClements
Journal of Agricultural and Food Chemistry|January 7, 2015
Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibilityZiyuan Xia, David Julian McClements, Hang Xiao
Journal of Food Science|January 13, 2018
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative StabilityNattapong Prichapan, David Julian McClements, Utai Klinkesorn
Food Research International (Ottawa, Ont.)|April 30, 2017
Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro studyCynthia Lyliam Lopez-Pena, David Julian McClements
Colloids and Surfaces. B, Biointerfaces|June 26, 2020
Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foodsRuojie Zhang, Zipei Zhang, David Julian McClements
Annual Review of Food Science and Technology|February 24, 2015
The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral BioavailabilityDavid Julian McClements, Fang Li, Hang Xiao
Critical Reviews in Food Science and Nutrition|August 12, 2025
Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional propertiesXianwei Chen, Hui Niu, David Julian McClements
International Journal of Biological Macromolecules|May 5, 2024
Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate compositesDonpon Wannasin, Jaekun Ryu, David Julian McClements
Food & Function|November 12, 2014
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industryRebecca Walker, Eric A Decker, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and PerformanceDavid Julian McClements, Emily Newman, Isobelle Farrell McClements
Pageof 89