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Critical Reviews in Food Science and Nutrition
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October 30, 2020
Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals
Seyed Fakhreddin Hosseini, Masoud Rezaei, David Julian McClements
Journal of Agricultural and Food Chemistry
|
February 18, 2010
Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions
Bingcan Chen, David Julian McClements, Eric Andrew Decker
Journal of Agricultural and Food Chemistry
|
October 25, 2014
Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Soft Matter
|
October 3, 2015
Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Food Chemistry
|
September 5, 2013
Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil
Bingcan Chen, David Julian McClements, Eric Andrew Decker
Journal of Agricultural and Food Chemistry
|
January 28, 2014
Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Journal of Colloid and Interface Science
|
June 30, 2012
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles
Elizabeth Troncoso, José Miguel Aguilera, David Julian McClements
Advances in Colloid and Interface Science
|
April 11, 2024
Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materials
Mahmood Alizadeh Sani, Arezou Khezerlou, David Julian McClements
Food Chemistry
|
April 18, 2025
Utilization of potassium carbonate-olive oil solutions for wax removal from fruits: Investigation of mode of action using a model gelatin-based film system
Bahar Demircan, David Julian McClements, Yakup Sedat Velioglu
Food Chemistry
|
May 9, 2015
Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Page
of 89
Search research articles
Search
Showing results (151-160 of 889) with videos related to
Sort By:
Page
of 89
Critical Reviews in Food Science and Nutrition
|
October 30, 2020
Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals
Seyed Fakhreddin Hosseini, Masoud Rezaei, David Julian McClements
Journal of Agricultural and Food Chemistry
|
February 18, 2010
Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions
Bingcan Chen, David Julian McClements, Eric Andrew Decker
Journal of Agricultural and Food Chemistry
|
October 25, 2014
Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Soft Matter
|
October 3, 2015
Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Food Chemistry
|
September 5, 2013
Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil
Bingcan Chen, David Julian McClements, Eric Andrew Decker
Journal of Agricultural and Food Chemistry
|
January 28, 2014
Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Journal of Colloid and Interface Science
|
June 30, 2012
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles
Elizabeth Troncoso, José Miguel Aguilera, David Julian McClements
Advances in Colloid and Interface Science
|
April 11, 2024
Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materials
Mahmood Alizadeh Sani, Arezou Khezerlou, David Julian McClements
Food Chemistry
|
April 18, 2025
Utilization of potassium carbonate-olive oil solutions for wax removal from fruits: Investigation of mode of action using a model gelatin-based film system
Bahar Demircan, David Julian McClements, Yakup Sedat Velioglu
Food Chemistry
|
May 9, 2015
Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification
Amir Hossein Saberi, Yuan Fang, David Julian McClements
Page
of 89