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Critical Reviews in Food Science and Nutrition
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May 9, 2024
Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems
Wen Xu, Kuang He, Ziqiang Lin, et al.
Journal of Colloid and Interface Science
|
January 22, 2021
Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein
Gege Sun, XiaoKe Liu, David Julian McClements, et al.
Journal of Food Science
|
May 4, 2011
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch
Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, et al.
Critical Reviews in Food Science and Nutrition
|
September 27, 2021
Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021)
Aqsa Akhtar, Sadia Aslam, Sipper Khan, et al.
Food Chemistry
|
March 5, 2022
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
Wen Jiang, Yiyang Wang, Cuicui Ma, et al.
Colloids and Surfaces. B, Biointerfaces
|
December 16, 2022
Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes
Fengzhan Cui, Shuang Han, Jiangyue Wang, et al.
Food Chemistry
|
September 3, 2021
Adverse effects of linoleic acid: Influence of lipid oxidation on lymphatic transport of citrus flavonoid and enterocyte morphology
Mingfei Yao, Fuki Kitamura, Yanhui Han, et al.
Carbohydrate Polymers
|
February 3, 2023
Development and characterization of active starch-based films incorporating graphene/polydopamine/Cu<sup>2+</sup> nanocomposite fillers
Hao Xu, Long Chen, David Julian McClements, et al.
Food Science and Biotechnology
|
January 21, 2022
Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Critical Reviews in Food Science and Nutrition
|
June 22, 2024
Influence of key component interactions in flour on the quality of fried flour products
Mengyue Li, David Julian McClements, Zipei Zhang, et al.
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of 89
Search research articles
Search
Showing results (451-460 of 884) with videos related to
Sort By:
Page
of 89
Critical Reviews in Food Science and Nutrition
|
May 9, 2024
Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems
Wen Xu, Kuang He, Ziqiang Lin, et al.
Journal of Colloid and Interface Science
|
January 22, 2021
Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein
Gege Sun, XiaoKe Liu, David Julian McClements, et al.
Journal of Food Science
|
May 4, 2011
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch
Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, et al.
Critical Reviews in Food Science and Nutrition
|
September 27, 2021
Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010-2021)
Aqsa Akhtar, Sadia Aslam, Sipper Khan, et al.
Food Chemistry
|
March 5, 2022
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
Wen Jiang, Yiyang Wang, Cuicui Ma, et al.
Colloids and Surfaces. B, Biointerfaces
|
December 16, 2022
Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes
Fengzhan Cui, Shuang Han, Jiangyue Wang, et al.
Food Chemistry
|
September 3, 2021
Adverse effects of linoleic acid: Influence of lipid oxidation on lymphatic transport of citrus flavonoid and enterocyte morphology
Mingfei Yao, Fuki Kitamura, Yanhui Han, et al.
Carbohydrate Polymers
|
February 3, 2023
Development and characterization of active starch-based films incorporating graphene/polydopamine/Cu<sup>2+</sup> nanocomposite fillers
Hao Xu, Long Chen, David Julian McClements, et al.
Food Science and Biotechnology
|
January 21, 2022
Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar, Atul Dhiman, Rajat Suhag, et al.
Critical Reviews in Food Science and Nutrition
|
June 22, 2024
Influence of key component interactions in flour on the quality of fried flour products
Mengyue Li, David Julian McClements, Zipei Zhang, et al.
Page
of 89