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International Journal of Biological Macromolecules
|
February 22, 2020
Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes
Ogadimma D Okagu, Ojasvi Verma, David Julian McClements, et al.
Food & Function
|
August 5, 2020
Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration
Yunbing Tan, Zhiyun Zhang, Hualu Zhou, et al.
Journal of the Science of Food and Agriculture
|
January 12, 2022
The measurement of molecular interactions, structure and physical properties of okara cellulose composite hydrogels using different analytical methods
Changling Wu, David Julian McClements, Mingyu He, et al.
Food Research International (Ottawa, Ont.)
|
July 26, 2024
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Journal of Agricultural and Food Chemistry
|
January 22, 2019
Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility
Shanshan Lv, Yanhua Zhang, Haiyan Tan, et al.
Food Chemistry
|
October 17, 2015
Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli
Roya Moghimi, Lida Ghaderi, Hasan Rafati, et al.
Food Chemistry
|
March 24, 2016
Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates
Fuguo Liu, Di Wang, Cuixia Sun, et al.
Journal of Agricultural and Food Chemistry
|
November 11, 2017
Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
Li Liang, Ce Qi, Xingguo Wang, et al.
Food Research International (Ottawa, Ont.)
|
July 16, 2018
Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study
Jiangping Ye, Chengmei Liu, Shunjing Luo, et al.
Journal of Agricultural and Food Chemistry
|
February 3, 2015
Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions
Liqiang Zou, Wei Liu, Chengmei Liu, et al.
Page
of 89
Search research articles
Search
Showing results (331-340 of 884) with videos related to
Sort By:
Page
of 89
International Journal of Biological Macromolecules
|
February 22, 2020
Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes
Ogadimma D Okagu, Ojasvi Verma, David Julian McClements, et al.
Food & Function
|
August 5, 2020
Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration
Yunbing Tan, Zhiyun Zhang, Hualu Zhou, et al.
Journal of the Science of Food and Agriculture
|
January 12, 2022
The measurement of molecular interactions, structure and physical properties of okara cellulose composite hydrogels using different analytical methods
Changling Wu, David Julian McClements, Mingyu He, et al.
Food Research International (Ottawa, Ont.)
|
July 26, 2024
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial properties
Xiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Journal of Agricultural and Food Chemistry
|
January 22, 2019
Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility
Shanshan Lv, Yanhua Zhang, Haiyan Tan, et al.
Food Chemistry
|
October 17, 2015
Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli
Roya Moghimi, Lida Ghaderi, Hasan Rafati, et al.
Food Chemistry
|
March 24, 2016
Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates
Fuguo Liu, Di Wang, Cuixia Sun, et al.
Journal of Agricultural and Food Chemistry
|
November 11, 2017
Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study
Li Liang, Ce Qi, Xingguo Wang, et al.
Food Research International (Ottawa, Ont.)
|
July 16, 2018
Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study
Jiangping Ye, Chengmei Liu, Shunjing Luo, et al.
Journal of Agricultural and Food Chemistry
|
February 3, 2015
Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions
Liqiang Zou, Wei Liu, Chengmei Liu, et al.
Page
of 89