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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.
Journal of Colloid and Interface Science
|
February 28, 2015
Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance
Thrandur Helgason, Hanna Salminen, Kristberg Kristbergsson, et al.
Journal of Colloid and Interface Science
|
May 28, 2014
Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on β-lactoglobulin-coated gold nanoparticles
Thunnalin Winuprasith, Sirinya Chantarak, Manop Suphantharika, et al.
Comprehensive Reviews in Food Science and Food Safety
|
November 23, 2025
Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization
Wenbin Zhu, David Julian McClements, Kun Yang, et al.
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of 89
Search research articles
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Showing results (311-320 of 884) with videos related to
Sort By:
Page
of 89
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.
Journal of Colloid and Interface Science
|
February 28, 2015
Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance
Thrandur Helgason, Hanna Salminen, Kristberg Kristbergsson, et al.
Journal of Colloid and Interface Science
|
May 28, 2014
Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on β-lactoglobulin-coated gold nanoparticles
Thunnalin Winuprasith, Sirinya Chantarak, Manop Suphantharika, et al.
Comprehensive Reviews in Food Science and Food Safety
|
November 23, 2025
Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization
Wenbin Zhu, David Julian McClements, Kun Yang, et al.
Page
of 89