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David Julian McClements

Showing results (271-280 of 890) with videos related to

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Carbohydrate Polymers|January 13, 2021
Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materialsMahmood Alizadeh Sani, Milad Tavassoli, Hamed Hamishehkar, et al.
Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.
Food Chemistry|December 16, 2017
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier typeCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Food Chemistry|September 8, 2012
Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibilityCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Heliyon|March 22, 2024
Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractionsRodjana Noptana, David Julian McClements, Lynne A McLandsborough, et al.
Food Research International (Ottawa, Ont.)|November 4, 2025
Milk-derived peptide fibril-iron nanoparticles prepared by a coordination-driven in-situ reduction approach with high bioavailability and sustained iron (II) protectionHuanhuan Su, Yun Zhai, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food Chemistry|February 21, 2020
Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil typeMingfei Yao, Zhengze Li, David Julian McClements, et al.
Pageof 89

Showing results (271-280 of 890) with videos related to

Sort By:
Pageof 89
Carbohydrate Polymers|January 13, 2021
Carbohydrate-based films containing pH-sensitive red barberry anthocyanins: Application as biodegradable smart food packaging materialsMahmood Alizadeh Sani, Milad Tavassoli, Hamed Hamishehkar, et al.
Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.
Food Chemistry|December 16, 2017
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier typeCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Soft Matter|February 4, 2015
Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pHBenjamin Zeeb, Amir Hossein Saberi, Jochen Weiss, et al.
Food Chemistry|September 8, 2012
Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibilityCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Heliyon|March 22, 2024
Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractionsRodjana Noptana, David Julian McClements, Lynne A McLandsborough, et al.
Food Research International (Ottawa, Ont.)|November 4, 2025
Milk-derived peptide fibril-iron nanoparticles prepared by a coordination-driven in-situ reduction approach with high bioavailability and sustained iron (II) protectionHuanhuan Su, Yun Zhai, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|June 5, 2017
Impact of laccase on the colour stability of structured oil-in-water emulsionsCatherine K Y Chan, Benjamin Zeeb, David Julian McClements, et al.
Food Chemistry|February 21, 2020
Design of nanoemulsion-based delivery systems to enhance intestinal lymphatic transport of lipophilic food bioactives: Influence of oil typeMingfei Yao, Zhengze Li, David Julian McClements, et al.
Pageof 89