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Food Chemistry
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January 29, 2021
Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio
Yejun Zhong, Lei Yang, David Julian McClements, et al.
Food Chemistry
|
March 13, 2019
Impact of amylose content on structural changes and oil absorption of fried maize starches
Long Chen, David Julian McClements, Haihua Zhang, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition
Jorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Journal of Agricultural and Food Chemistry
|
August 17, 2018
Impact of Titanium Dioxide on the Bioaccessibility of β-Carotene in Emulsions with Different Particle Sizes
Qian Li, Yinxin Fu, Chengmei Liu, et al.
Carbohydrate Polymers
|
November 19, 2024
Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water
Jilong Wang, Qianzhu Lin, Chao Qiu, et al.
Journal of Agricultural and Food Chemistry
|
September 10, 2024
Recent Advances in Hollow Nanostructures: Synthesis Methods, Structural Characteristics, and Applications in Food and Biomedicine
Yajuan Li, Jingbo Liu, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
July 18, 2024
Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions
Chenmei Bai, Ling Wang, Bin Li, et al.
Journal of Agricultural and Food Chemistry
|
January 14, 2026
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
Yingjia Lu, David Julian McClements, Christos Ritzoulis, et al.
Food Chemistry
|
November 18, 2025
Zein-EGCG‑sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions
Yueting Li, Chenlin Dai, Yifan Zhang, et al.
Food Chemistry
|
January 6, 2024
Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
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of 89
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Showing results (411-420 of 884) with videos related to
Sort By:
Page
of 89
Food Chemistry
|
January 29, 2021
Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio
Yejun Zhong, Lei Yang, David Julian McClements, et al.
Food Chemistry
|
March 13, 2019
Impact of amylose content on structural changes and oil absorption of fried maize starches
Long Chen, David Julian McClements, Haihua Zhang, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition
Jorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Journal of Agricultural and Food Chemistry
|
August 17, 2018
Impact of Titanium Dioxide on the Bioaccessibility of β-Carotene in Emulsions with Different Particle Sizes
Qian Li, Yinxin Fu, Chengmei Liu, et al.
Carbohydrate Polymers
|
November 19, 2024
Composite biopolymer foams fabricated from natural aldehyde functionalized chitosan-whey protein amyloid fibrils: Application for removal of phthalate esters from water
Jilong Wang, Qianzhu Lin, Chao Qiu, et al.
Journal of Agricultural and Food Chemistry
|
September 10, 2024
Recent Advances in Hollow Nanostructures: Synthesis Methods, Structural Characteristics, and Applications in Food and Biomedicine
Yajuan Li, Jingbo Liu, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
July 18, 2024
Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions
Chenmei Bai, Ling Wang, Bin Li, et al.
Journal of Agricultural and Food Chemistry
|
January 14, 2026
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
Yingjia Lu, David Julian McClements, Christos Ritzoulis, et al.
Food Chemistry
|
November 18, 2025
Zein-EGCG‑sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions
Yueting Li, Chenlin Dai, Yifan Zhang, et al.
Food Chemistry
|
January 6, 2024
Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
Kun Li, Jiangyue Wang, Pengfei Zhao, et al.
Page
of 89