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Gels (Basel, Switzerland)
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April 27, 2026
Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application
Sisheng Li, Minna Luo, Adrian Bogdan Boldianu, et al.
Food Research International (Ottawa, Ont.)
|
February 3, 2024
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants
Cheryl Chung, Stefan Baier, David Julian McClements, et al.
Food Chemistry
|
March 29, 2020
Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration
Mahesh Kharat, Matt Skrzynski, Eric Andrew Decker, et al.
Food & Function
|
November 17, 2011
Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions
Tanushree Tokle, Uri Lesmes, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)
|
April 17, 2017
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
Chaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
International Journal of Biological Macromolecules
|
March 30, 2021
Fabrication and characterization of alginate-based films functionalized with nanostructured lipid carriers
Neda Karimi Khorrami, Mohsen Radi, Sedigheh Amiri, et al.
Food Chemistry
|
September 8, 2012
Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants
Cheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2021
Recent Innovations in Emulsion Science and Technology for Food Applications
Long Bai, Siqi Huan, Orlando J Rojas, et al.
Food Microbiology
|
July 19, 2015
Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds
Kyle S Landry, Sean Micheli, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
David Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
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Search research articles
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Showing results (251-260 of 889) with videos related to
Sort By:
Page
of 89
Gels (Basel, Switzerland)
|
April 27, 2026
Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application
Sisheng Li, Minna Luo, Adrian Bogdan Boldianu, et al.
Food Research International (Ottawa, Ont.)
|
February 3, 2024
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants
Cheryl Chung, Stefan Baier, David Julian McClements, et al.
Food Chemistry
|
March 29, 2020
Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration
Mahesh Kharat, Matt Skrzynski, Eric Andrew Decker, et al.
Food & Function
|
November 17, 2011
Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions
Tanushree Tokle, Uri Lesmes, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)
|
April 17, 2017
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
Chaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
International Journal of Biological Macromolecules
|
March 30, 2021
Fabrication and characterization of alginate-based films functionalized with nanostructured lipid carriers
Neda Karimi Khorrami, Mohsen Radi, Sedigheh Amiri, et al.
Food Chemistry
|
September 8, 2012
Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants
Cheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2021
Recent Innovations in Emulsion Science and Technology for Food Applications
Long Bai, Siqi Huan, Orlando J Rojas, et al.
Food Microbiology
|
July 19, 2015
Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds
Kyle S Landry, Sean Micheli, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
David Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
Page
of 89