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David Julian McClements

Showing results (61-70 of 889) with videos related to

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Food & Function|July 14, 2012
Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditionsYingyi Mao, David Julian McClements
Critical Reviews in Food Science and Nutrition|December 7, 2025
Fat replacement and reduction strategies for plant-based foodsXiaoyan Hu, David Julian McClements
Food & Function|November 23, 2011
Potential biological fate of ingested nanoemulsions: influence of particle characteristicsDavid Julian McClements, Hang Xiao
Journal of Agricultural and Food Chemistry|June 19, 2010
New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibilityYan Li, David Julian McClements
Food & Function|April 25, 2014
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticalsDavid Julian McClements, Hang Xiao
Molecules (Basel, Switzerland)|November 27, 2021
Plant-Based Colloidal Delivery Systems for BioactivesYunbing Tan, David Julian McClements
Food Chemistry|October 31, 2012
Impact of lemon oil composition on formation and stability of model food and beverage emulsionsJiajia Rao, David Julian McClements
Food Chemistry|October 31, 2012
Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClements
Annual Review of Food Science and Technology|November 14, 2023
Next-Generation Plant-Based Foods: Challenges and OpportunitiesDavid Julian McClements, Lutz Grossmann
Journal of Agricultural and Food Chemistry|December 12, 2017
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid OxidationDavid Julian McClements, Eric Decker
Pageof 89

Showing results (61-70 of 889) with videos related to

Sort By:
Pageof 89
Food & Function|July 14, 2012
Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditionsYingyi Mao, David Julian McClements
Critical Reviews in Food Science and Nutrition|December 7, 2025
Fat replacement and reduction strategies for plant-based foodsXiaoyan Hu, David Julian McClements
Food & Function|November 23, 2011
Potential biological fate of ingested nanoemulsions: influence of particle characteristicsDavid Julian McClements, Hang Xiao
Journal of Agricultural and Food Chemistry|June 19, 2010
New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibilityYan Li, David Julian McClements
Food & Function|April 25, 2014
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticalsDavid Julian McClements, Hang Xiao
Molecules (Basel, Switzerland)|November 27, 2021
Plant-Based Colloidal Delivery Systems for BioactivesYunbing Tan, David Julian McClements
Food Chemistry|October 31, 2012
Impact of lemon oil composition on formation and stability of model food and beverage emulsionsJiajia Rao, David Julian McClements
Food Chemistry|October 31, 2012
Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClements
Annual Review of Food Science and Technology|November 14, 2023
Next-Generation Plant-Based Foods: Challenges and OpportunitiesDavid Julian McClements, Lutz Grossmann
Journal of Agricultural and Food Chemistry|December 12, 2017
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid OxidationDavid Julian McClements, Eric Decker
Pageof 89