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David Julian McClements

Showing results (221-230 of 889) with videos related to

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Food & Function|February 21, 2012
Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurementsYan Li, Jonggun Kim, Yeonhwa Park, et al.
Journal of Colloid and Interface Science|August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponinCheryl Chung, Alexander Sher, Philippe Rousset, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteinsCansu Ekin Gumus, Eric Andrew Decker, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A ReviewFuguo Liu, Cuicui Ma, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry|March 28, 2014
Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and LysolecithinDavid Julian McClements, Eric Andrew Decker, Seung Jun Choi
Food Chemistry|October 11, 2016
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beveragesCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Journal of Agricultural and Food Chemistry|October 16, 2019
Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and BioaccessibilityBingjing Zheng, Helen Lin, Xiaoyun Zhang, et al.
Journal of Food Science|October 8, 2019
Encapsulation of Vitamin D<sub>3</sub> in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental StressesWiphada Mitbumrung, Manop Suphantharika, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgelsYaqiong Pei, Zhenshun Li, David Julian McClements, et al.
Pageof 89

Showing results (221-230 of 889) with videos related to

Sort By:
Pageof 89
Food & Function|February 21, 2012
Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurementsYan Li, Jonggun Kim, Yeonhwa Park, et al.
Journal of Colloid and Interface Science|August 18, 2014
Impact of alcohols on the formation and stability of protein-stabilized nanoemulsionsBenjamin Zeeb, Eva Herz, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponinCheryl Chung, Alexander Sher, Philippe Rousset, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteinsCansu Ekin Gumus, Eric Andrew Decker, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Food-Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A ReviewFuguo Liu, Cuicui Ma, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry|March 28, 2014
Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and LysolecithinDavid Julian McClements, Eric Andrew Decker, Seung Jun Choi
Food Chemistry|October 11, 2016
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beveragesCheryl Chung, Thananunt Rojanasasithara, William Mutilangi, et al.
Journal of Agricultural and Food Chemistry|October 16, 2019
Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and BioaccessibilityBingjing Zheng, Helen Lin, Xiaoyun Zhang, et al.
Journal of Food Science|October 8, 2019
Encapsulation of Vitamin D<sub>3</sub> in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental StressesWiphada Mitbumrung, Manop Suphantharika, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgelsYaqiong Pei, Zhenshun Li, David Julian McClements, et al.
Pageof 89