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David Julian McClements

Showing results (391-400 of 884) with videos related to

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Journal of Agricultural and Food Chemistry|January 30, 2018
Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo StudyShengfeng Peng, Ziling Li, Liqiang Zou, et al.
Journal of Agricultural and Food Chemistry|December 20, 2018
Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and β-Carotene Coloaded LiposomesChunqing Bai, Jingxia Zheng, Li Zhao, et al.
Critical Reviews in Food Science and Nutrition|December 13, 2021
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applicationsMehran Moradi, Rahim Molaei, Seyedeh Alaleh Kousheh, et al.
Journal of Agricultural and Food Chemistry|September 22, 2018
Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and BioaccessibilityShanshan Lv, Jiyou Gu, Ruojie Zhang, et al.
Journal of Agricultural and Food Chemistry|May 16, 2019
Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber TypeRuojie Zhang, Wenhao Wu, Zipei Zhang, et al.
Journal of Agricultural and Food Chemistry|October 15, 2019
Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCGXiaojia Yan, Xinlu Zhang, David Julian McClements, et al.
Journal of Photochemistry and Photobiology. B, Biology|June 28, 2019
Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in miceYunling Si, Wei Liu, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticlesXiaoxia Huang, Xulin Huang, Yushi Gong, et al.
Journal of Agricultural and Food Chemistry|March 31, 2021
Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion StudyHualu Zhou, Bingjing Zheng, Zhiyun Zhang, et al.
Journal of Agricultural and Food Chemistry|January 8, 2019
Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water EmulsionsJun Liu, Yongsheng Guo, Xingzhen Li, et al.
Pageof 89

Showing results (391-400 of 884) with videos related to

Sort By:
Pageof 89
Journal of Agricultural and Food Chemistry|January 30, 2018
Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo StudyShengfeng Peng, Ziling Li, Liqiang Zou, et al.
Journal of Agricultural and Food Chemistry|December 20, 2018
Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and β-Carotene Coloaded LiposomesChunqing Bai, Jingxia Zheng, Li Zhao, et al.
Critical Reviews in Food Science and Nutrition|December 13, 2021
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applicationsMehran Moradi, Rahim Molaei, Seyedeh Alaleh Kousheh, et al.
Journal of Agricultural and Food Chemistry|September 22, 2018
Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and BioaccessibilityShanshan Lv, Jiyou Gu, Ruojie Zhang, et al.
Journal of Agricultural and Food Chemistry|May 16, 2019
Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber TypeRuojie Zhang, Wenhao Wu, Zipei Zhang, et al.
Journal of Agricultural and Food Chemistry|October 15, 2019
Co-encapsulation of Epigallocatechin Gallate (EGCG) and Curcumin by Two Proteins-Based Nanoparticles: Role of EGCGXiaojia Yan, Xinlu Zhang, David Julian McClements, et al.
Journal of Photochemistry and Photobiology. B, Biology|June 28, 2019
Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in miceYunling Si, Wei Liu, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticlesXiaoxia Huang, Xulin Huang, Yushi Gong, et al.
Journal of Agricultural and Food Chemistry|March 31, 2021
Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion StudyHualu Zhou, Bingjing Zheng, Zhiyun Zhang, et al.
Journal of Agricultural and Food Chemistry|January 8, 2019
Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water EmulsionsJun Liu, Yongsheng Guo, Xingzhen Li, et al.
Pageof 89