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David Julian McClements

Showing results (161-170 of 889) with videos related to

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Food & Function|August 9, 2016
Structural design approaches for creating fat droplet and starch granule mimeticsDavid Julian McClements, Cheryl Chung, Bi-Cheng Wu
Critical Reviews in Food Science and Nutrition|October 25, 2008
Controlling lipid bioavailability through physicochemical and structural approachesDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park
Food Chemistry|September 3, 2013
Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersionsBi-cheng Wu, Brian Degner, David Julian McClements
Food Chemistry|April 20, 2020
Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO<sub>2</sub> and essential oil: Application for preservation of refrigerated meatMahmood Alizadeh-Sani, Esmail Mohammadian, David Julian McClements
Food Chemistry|July 25, 2016
Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weightAishwarya Mohan, David Julian McClements, Chibuike C Udenigwe
Food Chemistry|December 4, 2014
Control of β-carotene bioaccessibility using starch-based filled hydrogelsSaehun Mun, Yong-Ro Kim, David Julian McClements
Journal of Agricultural and Food Chemistry|July 9, 2008
Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipaseSandra Sandra, Eric Andrew Decker, David Julian McClements
Critical Reviews in Food Science and Nutrition|September 30, 2011
Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsionsBingcan Chen, David Julian McClements, Eric Andrew Decker
Annual Review of Food Science and Technology|December 11, 2012
Design of foods with bioactive lipids for improved healthBingcan Chen, David Julian McClements, Eric Andrew Decker
Food Chemistry|July 8, 2021
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applicationsWaqas N Baba, David Julian McClements, Sajid Maqsood
Pageof 89

Showing results (161-170 of 889) with videos related to

Sort By:
Pageof 89
Food & Function|August 9, 2016
Structural design approaches for creating fat droplet and starch granule mimeticsDavid Julian McClements, Cheryl Chung, Bi-Cheng Wu
Critical Reviews in Food Science and Nutrition|October 25, 2008
Controlling lipid bioavailability through physicochemical and structural approachesDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park
Food Chemistry|September 3, 2013
Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersionsBi-cheng Wu, Brian Degner, David Julian McClements
Food Chemistry|April 20, 2020
Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO<sub>2</sub> and essential oil: Application for preservation of refrigerated meatMahmood Alizadeh-Sani, Esmail Mohammadian, David Julian McClements
Food Chemistry|July 25, 2016
Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weightAishwarya Mohan, David Julian McClements, Chibuike C Udenigwe
Food Chemistry|December 4, 2014
Control of β-carotene bioaccessibility using starch-based filled hydrogelsSaehun Mun, Yong-Ro Kim, David Julian McClements
Journal of Agricultural and Food Chemistry|July 9, 2008
Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipaseSandra Sandra, Eric Andrew Decker, David Julian McClements
Critical Reviews in Food Science and Nutrition|September 30, 2011
Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsionsBingcan Chen, David Julian McClements, Eric Andrew Decker
Annual Review of Food Science and Technology|December 11, 2012
Design of foods with bioactive lipids for improved healthBingcan Chen, David Julian McClements, Eric Andrew Decker
Food Chemistry|July 8, 2021
Whey protein-polyphenol conjugates and complexes: Production, characterization, and applicationsWaqas N Baba, David Julian McClements, Sajid Maqsood
Pageof 89