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Food Chemistry
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December 16, 2022
Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure
Ha Youn Song, David Julian McClements, Seung Jun Choi
Food & Function
|
May 12, 2021
Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size
Yunbing Tan, Hualu Zhou, Zhiyun Zhang, et al.
Journal of Agricultural and Food Chemistry
|
December 10, 2016
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
Mahesh Kharat, Zheyuan Du, Guodong Zhang, et al.
Nanomaterials (Basel, Switzerland)
|
March 28, 2017
Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives
Laura Salvia-Trujillo, Olga Martín-Belloso, David Julian McClements
Journal of Agricultural and Food Chemistry
|
May 8, 2013
Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene
Yingyi Mao, Marie Dubot, Hang Xiao, et al.
Journal of Colloid and Interface Science
|
January 5, 2010
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation
Owen G Jones, Eric A Decker, David Julian McClements
Food Research International (Ottawa, Ont.)
|
April 20, 2019
Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction
Peiyi Shen, Ruojie Zhang, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
September 26, 2018
Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements
Bingjing Zheng, Shengfeng Peng, Xiaoyun Zhang, et al.
Journal of Colloid and Interface Science
|
April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions
Baris Ozel, Zhiyun Zhang, Lili He, et al.
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of 89
Search research articles
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Showing results (231-240 of 889) with videos related to
Sort By:
Page
of 89
Food Chemistry
|
December 16, 2022
Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure
Ha Youn Song, David Julian McClements, Seung Jun Choi
Food & Function
|
May 12, 2021
Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size
Yunbing Tan, Hualu Zhou, Zhiyun Zhang, et al.
Journal of Agricultural and Food Chemistry
|
December 10, 2016
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
Mahesh Kharat, Zheyuan Du, Guodong Zhang, et al.
Nanomaterials (Basel, Switzerland)
|
March 28, 2017
Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives
Laura Salvia-Trujillo, Olga Martín-Belloso, David Julian McClements
Journal of Agricultural and Food Chemistry
|
May 8, 2013
Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene
Yingyi Mao, Marie Dubot, Hang Xiao, et al.
Journal of Colloid and Interface Science
|
January 5, 2010
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation
Owen G Jones, Eric A Decker, David Julian McClements
Food Research International (Ottawa, Ont.)
|
April 20, 2019
Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction
Peiyi Shen, Ruojie Zhang, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
September 26, 2018
Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements
Bingjing Zheng, Shengfeng Peng, Xiaoyun Zhang, et al.
Journal of Colloid and Interface Science
|
April 14, 2015
Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions
Benjamin Zeeb, Eva Herz, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
November 25, 2020
Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions
Baris Ozel, Zhiyun Zhang, Lili He, et al.
Page
of 89