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Comprehensive Reviews in Food Science and Food Safety
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August 1, 2022
A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake
Xing Chen, Yan Chen, Yikun Liu, et al.
Journal of Food Science
|
August 11, 2025
Exploration of Non-Covalent Interactions of Peanut Allergen Ara h 2 With Tannic Acid: Insights Into Molecular Structure and In Vitro Allergenicity
Qin Geng, David Julian McClements, Taotao Dai, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
Effect of New Frying Technology on Starchy Food Quality
Yi Wang, Xianglei Wu, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2020
Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber
Changling Wu, Fei Teng, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
December 26, 2024
Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils
Lecheng Li, Xiaojing Li, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
December 7, 2024
Preparation of protein-based aerogels and regulation and application of their absorption properties: a review
Jilong Wang, Xiaojing Li, David Julian McClements, et al.
Food & Function
|
November 19, 2024
Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits
Sakshi Singh, Mehvish Habib, David Julian McClements, et al.
Food Chemistry
|
August 13, 2024
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Journal of the Science of Food and Agriculture
|
March 20, 2024
Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability
Tugba Dursun Capar, Elif Meltem Iscimen, David Julian McClements, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
An In Vitro Comparison of the Digestibility and Gastrointestinal Fate of Scallops and Plant-Based Scallop Analogs
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, et al.
Page
of 89
Search research articles
Search
Showing results (441-450 of 884) with videos related to
Sort By:
Page
of 89
Comprehensive Reviews in Food Science and Food Safety
|
August 1, 2022
A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake
Xing Chen, Yan Chen, Yikun Liu, et al.
Journal of Food Science
|
August 11, 2025
Exploration of Non-Covalent Interactions of Peanut Allergen Ara h 2 With Tannic Acid: Insights Into Molecular Structure and In Vitro Allergenicity
Qin Geng, David Julian McClements, Taotao Dai, et al.
Foods (Basel, Switzerland)
|
August 27, 2021
Effect of New Frying Technology on Starchy Food Quality
Yi Wang, Xianglei Wu, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2020
Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber
Changling Wu, Fei Teng, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
December 26, 2024
Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils
Lecheng Li, Xiaojing Li, David Julian McClements, et al.
Critical Reviews in Food Science and Nutrition
|
December 7, 2024
Preparation of protein-based aerogels and regulation and application of their absorption properties: a review
Jilong Wang, Xiaojing Li, David Julian McClements, et al.
Food & Function
|
November 19, 2024
Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits
Sakshi Singh, Mehvish Habib, David Julian McClements, et al.
Food Chemistry
|
August 13, 2024
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
Xiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Journal of the Science of Food and Agriculture
|
March 20, 2024
Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability
Tugba Dursun Capar, Elif Meltem Iscimen, David Julian McClements, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
An In Vitro Comparison of the Digestibility and Gastrointestinal Fate of Scallops and Plant-Based Scallop Analogs
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, et al.
Page
of 89