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David Julian McClements

Showing results (371-380 of 884) with videos related to

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International Journal of Biological Macromolecules|February 22, 2025
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applicationsJingxian Niu, Xiaojing Li, David Julian McClements, et al.
Food Science & Nutrition|January 30, 2020
Impact of mushroom (<i>Pleurotus eryngii</i>) flour upon quality attributes of wheat dough and functional cookies-baked productsYuan Biao, Xin Chen, Song Wang, et al.
Nanomaterials (Basel, Switzerland)|June 2, 2021
Recent Advances in the Development of Smart and Active Biodegradable Packaging MaterialsMahmood Alizadeh Sani, Maryam Azizi-Lalabadi, Milad Tavassoli, et al.
Food Chemistry|October 7, 2021
High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiersSheliang Zhao, Fengzhan Cui, Cuicui Ma, et al.
Food Chemistry|April 14, 2022
Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcuminYiyang Wang, Wen Jiang, Yuchu Jiang, et al.
Food Chemistry|July 25, 2016
Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteinsIzlia J Arroyo-Maya, José Campos-Terán, Andrés Hernández-Arana, et al.
Foods (Basel, Switzerland)|August 27, 2021
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad DressingHuanhuan Cui, Qihang Liu, David Julian McClements, et al.
Food & Function|April 24, 2020
Resveratrol-loaded biopolymer core-shell nanoparticles: bioavailability and anti-inflammatory effectsYe Liu, Xiao Liang, Yan Zou, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice proteinYuxuan Qiu, David Julian McClements, Jun Chen, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2019
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailabilityLan Zhang, David Julian McClements, Zhiliang Wei, et al.
Pageof 89

Showing results (371-380 of 884) with videos related to

Sort By:
Pageof 89
International Journal of Biological Macromolecules|February 22, 2025
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applicationsJingxian Niu, Xiaojing Li, David Julian McClements, et al.
Food Science & Nutrition|January 30, 2020
Impact of mushroom (<i>Pleurotus eryngii</i>) flour upon quality attributes of wheat dough and functional cookies-baked productsYuan Biao, Xin Chen, Song Wang, et al.
Nanomaterials (Basel, Switzerland)|June 2, 2021
Recent Advances in the Development of Smart and Active Biodegradable Packaging MaterialsMahmood Alizadeh Sani, Maryam Azizi-Lalabadi, Milad Tavassoli, et al.
Food Chemistry|October 7, 2021
High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiersSheliang Zhao, Fengzhan Cui, Cuicui Ma, et al.
Food Chemistry|April 14, 2022
Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcuminYiyang Wang, Wen Jiang, Yuchu Jiang, et al.
Food Chemistry|July 25, 2016
Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteinsIzlia J Arroyo-Maya, José Campos-Terán, Andrés Hernández-Arana, et al.
Foods (Basel, Switzerland)|August 27, 2021
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad DressingHuanhuan Cui, Qihang Liu, David Julian McClements, et al.
Food & Function|April 24, 2020
Resveratrol-loaded biopolymer core-shell nanoparticles: bioavailability and anti-inflammatory effectsYe Liu, Xiao Liang, Yan Zou, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice proteinYuxuan Qiu, David Julian McClements, Jun Chen, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2019
Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailabilityLan Zhang, David Julian McClements, Zhiliang Wei, et al.
Pageof 89