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David Julian McClements

Showing results (211-220 of 889) with videos related to

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Food Research International (Ottawa, Ont.)|May 19, 2024
Development of plant-based whole egg analogs using emulsion technologyHualu Zhou, Giang Vu, Qian Ju, et al.
Food Chemistry: X|March 5, 2026
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foodsFangfang Li, Baoshan Xing, David Julian McClements, et al.
Food Chemistry|July 5, 2016
Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenolsCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Journal of Agricultural and Food Chemistry|September 12, 2015
Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal ProcessingXuan Liu, Jinfeng Bi, Hang Xiao, et al.
Journal of Food Science|January 28, 2016
Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from MangoesXuan Liu, Jinfeng Bi, Hang Xiao, et al.
Food Chemistry|November 24, 2015
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stabilityGabriel Davidov-Pardo, Cansu Ekin Gumus, David Julian McClements
Food Chemistry|March 1, 2022
Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrinYuying Hu, Yunbing Tan, David Julian McClements, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|February 19, 2010
Formation of protein-rich coatings around lipid droplets using the electrostatic deposition methodYoung-Hee Cho, Eric Andrew Decker, David Julian McClements
Food Research International (Ottawa, Ont.)|April 30, 2017
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexationCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological AspectsCheryl Chung, Gordon Smith, Brian Degner, et al.
Pageof 89

Showing results (211-220 of 889) with videos related to

Sort By:
Pageof 89
Food Research International (Ottawa, Ont.)|May 19, 2024
Development of plant-based whole egg analogs using emulsion technologyHualu Zhou, Giang Vu, Qian Ju, et al.
Food Chemistry: X|March 5, 2026
Influence of dietary fiber type and concentration on pesticide residue bioaccessibility in natural products consumed with emulsified foodsFangfang Li, Baoshan Xing, David Julian McClements, et al.
Food Chemistry|July 5, 2016
Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenolsCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Journal of Agricultural and Food Chemistry|September 12, 2015
Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal ProcessingXuan Liu, Jinfeng Bi, Hang Xiao, et al.
Journal of Food Science|January 28, 2016
Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from MangoesXuan Liu, Jinfeng Bi, Hang Xiao, et al.
Food Chemistry|November 24, 2015
Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stabilityGabriel Davidov-Pardo, Cansu Ekin Gumus, David Julian McClements
Food Chemistry|March 1, 2022
Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrinYuying Hu, Yunbing Tan, David Julian McClements, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|February 19, 2010
Formation of protein-rich coatings around lipid droplets using the electrostatic deposition methodYoung-Hee Cho, Eric Andrew Decker, David Julian McClements
Food Research International (Ottawa, Ont.)|April 30, 2017
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexationCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological AspectsCheryl Chung, Gordon Smith, Brian Degner, et al.
Pageof 89