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Food Research International (Ottawa, Ont.)
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November 27, 2024
Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)
Gege Sun, Bin Li, Yan Li, et al.
Food Chemistry
|
September 23, 2021
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch
Yuying Hu, David Julian McClements, Lufeng Wang, et al.
Food Science and Biotechnology
|
September 2, 2025
Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions
Jeong In Park, David Julian McClements, Seung Jun Choi
Food Chemistry
|
June 5, 2015
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Bengu Ozturk, Sanem Argin, Mustafa Ozilgen, et al.
Foods (Basel, Switzerland)
|
January 8, 2023
Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility
Giang Vu, Xiaoke Xiang, Hualu Zhou, et al.
Food & Function
|
July 6, 2019
Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies
Bingjing Zheng, Xiaoyun Zhang, Shengfeng Peng, et al.
Food Chemistry
|
April 23, 2019
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Zewen Xi, Wei Liu, David Julian McClements, et al.
Gels (Basel, Switzerland)
|
May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study
Benjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Food & Function
|
August 13, 2019
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
Chi Yan, David Julian McClements, Liqiang Zou, et al.
Food & Function
|
August 15, 2019
Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies
Bingjing Zheng, Xiaoyun Zhang, Helen Lin, et al.
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of 89
Search research articles
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Showing results (181-190 of 889) with videos related to
Sort By:
Page
of 89
Food Research International (Ottawa, Ont.)
|
November 27, 2024
Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)
Gege Sun, Bin Li, Yan Li, et al.
Food Chemistry
|
September 23, 2021
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch
Yuying Hu, David Julian McClements, Lufeng Wang, et al.
Food Science and Biotechnology
|
September 2, 2025
Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsions
Jeong In Park, David Julian McClements, Seung Jun Choi
Food Chemistry
|
June 5, 2015
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic
Bengu Ozturk, Sanem Argin, Mustafa Ozilgen, et al.
Foods (Basel, Switzerland)
|
January 8, 2023
Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility
Giang Vu, Xiaoke Xiang, Hualu Zhou, et al.
Food & Function
|
July 6, 2019
Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies
Bingjing Zheng, Xiaoyun Zhang, Shengfeng Peng, et al.
Food Chemistry
|
April 23, 2019
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content
Zewen Xi, Wei Liu, David Julian McClements, et al.
Gels (Basel, Switzerland)
|
May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study
Benjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Food & Function
|
August 13, 2019
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility
Chi Yan, David Julian McClements, Liqiang Zou, et al.
Food & Function
|
August 15, 2019
Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies
Bingjing Zheng, Xiaoyun Zhang, Helen Lin, et al.
Page
of 89