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David Julian McClements

Showing results (51-60 of 889) with videos related to

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Foods (Basel, Switzerland)|April 30, 2021
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical EvaluationChen Tan, David Julian McClements
Journal of Food Science|November 21, 2012
Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClements
Food Research International (Ottawa, Ont.)|November 17, 2019
Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponinMahesh Kharat, David Julian McClements
Foods (Basel, Switzerland)|December 23, 2022
Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled EmulsionsXiaoyan Hu, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogsDavid Julian McClements, Lutz Grossmann
Food Chemistry|January 30, 2021
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A reviewYunbing Tan, David Julian McClements
Foods (Basel, Switzerland)|February 11, 2021
Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food ApplicationsDavid Julian McClements, Bengü Öztürk
Journal of Colloid and Interface Science|April 30, 2014
Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systemsJennifer Komaiko, David Julian McClements
Journal of Agricultural and Food Chemistry|February 26, 2014
Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperatureYuhua Chang, David Julian McClements
NPJ Science of Food|July 16, 2019
Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticlesDavid Julian McClements, Hang Xiao
Pageof 89

Showing results (51-60 of 889) with videos related to

Sort By:
Pageof 89
Foods (Basel, Switzerland)|April 30, 2021
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical EvaluationChen Tan, David Julian McClements
Journal of Food Science|November 21, 2012
Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClements
Food Research International (Ottawa, Ont.)|November 17, 2019
Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponinMahesh Kharat, David Julian McClements
Foods (Basel, Switzerland)|December 23, 2022
Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled EmulsionsXiaoyan Hu, David Julian McClements
Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogsDavid Julian McClements, Lutz Grossmann
Food Chemistry|January 30, 2021
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A reviewYunbing Tan, David Julian McClements
Foods (Basel, Switzerland)|February 11, 2021
Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food ApplicationsDavid Julian McClements, Bengü Öztürk
Journal of Colloid and Interface Science|April 30, 2014
Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systemsJennifer Komaiko, David Julian McClements
Journal of Agricultural and Food Chemistry|February 26, 2014
Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperatureYuhua Chang, David Julian McClements
NPJ Science of Food|July 16, 2019
Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticlesDavid Julian McClements, Hang Xiao
Pageof 89