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Journal of Agricultural and Food Chemistry
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September 4, 2018
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study
Li Liang, Xiaoyun Zhang, Xingguo Wang, et al.
Food & Function
|
July 26, 2018
Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach
Xi Yuan, Xiaojuan Liu, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
April 24, 2019
Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability
Chengzhen Liu, Shuaizhong Zhang, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Raffinose esters of long-chain unsaturated fatty acids: Preparation, characterization, and in vitro digestive behavior
Da Ma, Anjie Li, Mengfei Xie, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2013
Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings
Bingcan Chen, David Julian McClements, David A Gray, et al.
Journal of Food Science
|
June 15, 2016
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides
Dingkui Qin, Xiaojun Yang, Songran Gao, et al.
Food Chemistry
|
December 16, 2017
Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans
Bingcan Chen, David Julian McClements, David A Gray, et al.
Journal of Colloid and Interface Science
|
December 20, 2017
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration
Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, et al.
Journal of Food Science
|
July 29, 2017
Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread
Biao Yuan, Liyan Zhao, Wenjian Yang, et al.
International Journal of Biological Macromolecules
|
February 23, 2019
Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation
Taotao Dai, Jun Chen, David Julian McClements, et al.
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of 89
Search research articles
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Showing results (301-310 of 890) with videos related to
Sort By:
Page
of 89
Journal of Agricultural and Food Chemistry
|
September 4, 2018
Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study
Li Liang, Xiaoyun Zhang, Xingguo Wang, et al.
Food & Function
|
July 26, 2018
Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach
Xi Yuan, Xiaojuan Liu, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
April 24, 2019
Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability
Chengzhen Liu, Shuaizhong Zhang, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
July 2, 2025
Raffinose esters of long-chain unsaturated fatty acids: Preparation, characterization, and in vitro digestive behavior
Da Ma, Anjie Li, Mengfei Xie, et al.
Journal of Agricultural and Food Chemistry
|
May 10, 2013
Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatings
Bingcan Chen, David Julian McClements, David A Gray, et al.
Journal of Food Science
|
June 15, 2016
Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides
Dingkui Qin, Xiaojun Yang, Songran Gao, et al.
Food Chemistry
|
December 16, 2017
Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans
Bingcan Chen, David Julian McClements, David A Gray, et al.
Journal of Colloid and Interface Science
|
December 20, 2017
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration
Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, et al.
Journal of Food Science
|
July 29, 2017
Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread
Biao Yuan, Liyan Zhao, Wenjian Yang, et al.
International Journal of Biological Macromolecules
|
February 23, 2019
Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulation
Taotao Dai, Jun Chen, David Julian McClements, et al.
Page
of 89