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David Julian McClements

Showing results (171-180 of 889) with videos related to

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Journal of Colloid and Interface Science|November 3, 2012
Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Journal of Colloid and Interface Science|September 21, 2013
Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Food Chemistry|October 14, 2014
Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stabilityMarrisa Guttoff, Amir Hossein Saberi, David Julian McClements
Journal of Physics. Condensed Matter : an Institute of Physics Journal|October 28, 2014
Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervationBi-cheng Wu, Brian Degner, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particlesZipei Zhang, Eric Andrew Decker, David Julian McClements
Food Research International (Ottawa, Ont.)|May 3, 2017
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Foods (Basel, Switzerland)|April 15, 2025
Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle SaucesBahar Demircan, David Julian McClements, Yakup Sedat Velioglu
Food Chemistry|February 26, 2026
Regulation of Ostwald ripening behavior through surfactant mixing and droplet mixing strategies in tween-stabilized emulsionsMinji Gwon, David Julian McClements, Seung Jun Choi
Food Chemistry|May 31, 2023
Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservationSeyed Fakhreddin Hosseini, Zahra Mousavi, David Julian McClements
Food & Function|November 23, 2012
Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibilityHector Pool, Sandra Mendoza, Hang Xiao, et al.
Pageof 89

Showing results (171-180 of 889) with videos related to

Sort By:
Pageof 89
Journal of Colloid and Interface Science|November 3, 2012
Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Journal of Colloid and Interface Science|September 21, 2013
Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Food Chemistry|October 14, 2014
Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stabilityMarrisa Guttoff, Amir Hossein Saberi, David Julian McClements
Journal of Physics. Condensed Matter : an Institute of Physics Journal|October 28, 2014
Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervationBi-cheng Wu, Brian Degner, David Julian McClements
Food Research International (Ottawa, Ont.)|July 18, 2018
Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particlesZipei Zhang, Eric Andrew Decker, David Julian McClements
Food Research International (Ottawa, Ont.)|May 3, 2017
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClements
Foods (Basel, Switzerland)|April 15, 2025
Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle SaucesBahar Demircan, David Julian McClements, Yakup Sedat Velioglu
Food Chemistry|February 26, 2026
Regulation of Ostwald ripening behavior through surfactant mixing and droplet mixing strategies in tween-stabilized emulsionsMinji Gwon, David Julian McClements, Seung Jun Choi
Food Chemistry|May 31, 2023
Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservationSeyed Fakhreddin Hosseini, Zahra Mousavi, David Julian McClements
Food & Function|November 23, 2012
Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibilityHector Pool, Sandra Mendoza, Hang Xiao, et al.
Pageof 89