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Food Research International (Ottawa, Ont.)
|
February 14, 2018
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
Cheryl Chung, Alexander Sher, Philippe Rousset, et al.
Journal of Agricultural and Food Chemistry
|
August 14, 2020
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases
Mahesh Kharat, Joy Aberg, Taotao Dai, et al.
Food Chemistry: X
|
March 19, 2025
Plant protein edible inks: Upgrading from 3D to 4D food printing
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Food Chemistry
|
June 1, 2023
Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce
Elifsu Nemli, Esra Capanoglu, David Julian McClements, et al.
Food & Function
|
October 15, 2014
Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang, Eric Andrew Decker, Hang Xiao, et al.
Journal of Colloid and Interface Science
|
June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition
Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Food Research International (Ottawa, Ont.)
|
April 3, 2018
Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties
Saehun Mun, Shinjae Park, Yong-Ro Kim, et al.
Food Chemistry
|
October 18, 2017
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability
Fabienne Weigel, Jochen Weiss, Eric Andrew Decker, et al.
Journal of Agricultural and Food Chemistry
|
September 8, 2009
Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent
Yan Li, Solene Le Maux, Hang Xiao, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2010
Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes
Venkateshwarlu Gudipati, Sandra Sandra, David Julian McClements, et al.
Page
of 89
Search research articles
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Showing results (241-250 of 889) with videos related to
Sort By:
Page
of 89
Food Research International (Ottawa, Ont.)
|
February 14, 2018
Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers
Cheryl Chung, Alexander Sher, Philippe Rousset, et al.
Journal of Agricultural and Food Chemistry
|
August 14, 2020
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases
Mahesh Kharat, Joy Aberg, Taotao Dai, et al.
Food Chemistry: X
|
March 19, 2025
Plant protein edible inks: Upgrading from 3D to 4D food printing
Fatemeh Aghababaei, David Julian McClements, Marc Pignitter, et al.
Food Chemistry
|
June 1, 2023
Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce
Elifsu Nemli, Esra Capanoglu, David Julian McClements, et al.
Food & Function
|
October 15, 2014
Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems
Ying Yang, Eric Andrew Decker, Hang Xiao, et al.
Journal of Colloid and Interface Science
|
June 13, 2015
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition
Amir Hossein Saberi, Benjamin Zeeb, Jochen Weiss, et al.
Food Research International (Ottawa, Ont.)
|
April 3, 2018
Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties
Saehun Mun, Shinjae Park, Yong-Ro Kim, et al.
Food Chemistry
|
October 18, 2017
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability
Fabienne Weigel, Jochen Weiss, Eric Andrew Decker, et al.
Journal of Agricultural and Food Chemistry
|
September 8, 2009
Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent
Yan Li, Solene Le Maux, Hang Xiao, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2010
Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes
Venkateshwarlu Gudipati, Sandra Sandra, David Julian McClements, et al.
Page
of 89