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J McClements

Showing results (11-20 of 77) with videos related to

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Food Chemistry|May 24, 2016
Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet sizeL Salvia-Trujillo, D J McClements
Journal of Agricultural and Food Chemistry|February 28, 2014
Emulsifying and emulsion-stabilizing properties of gluten hydrolysatesIris J Joye, David J McClements
Advances in Food and Nutrition Research|March 21, 2017
Nanotechnology Approaches for Increasing Nutrient BioavailabilityS M Jafari, D J McClements
Ultrasonics|January 1, 1992
Ultrasonic analysis of edible fats and oilsD J McClements, M J Povey
Langmuir : the ACS Journal of Surfaces and Colloids|June 23, 2005
Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry studyApiradee Wangsakan, Pavinee Chinachoti, David J McClements
Biomacromolecules|June 14, 2006
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfacesThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClements
Journal of Agricultural and Food Chemistry|January 13, 2011
Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharidesD Asker, J Weiss, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 11, 2008
Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresisD Asker, J Weiss, D J McClements
Journal of Agricultural and Food Chemistry|July 20, 2006
Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interfaceThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClements
Journal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J Weiss
Pageof 8

Showing results (11-20 of 77) with videos related to

Sort By:
Pageof 8
Food Chemistry|May 24, 2016
Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet sizeL Salvia-Trujillo, D J McClements
Journal of Agricultural and Food Chemistry|February 28, 2014
Emulsifying and emulsion-stabilizing properties of gluten hydrolysatesIris J Joye, David J McClements
Advances in Food and Nutrition Research|March 21, 2017
Nanotechnology Approaches for Increasing Nutrient BioavailabilityS M Jafari, D J McClements
Ultrasonics|January 1, 1992
Ultrasonic analysis of edible fats and oilsD J McClements, M J Povey
Langmuir : the ACS Journal of Surfaces and Colloids|June 23, 2005
Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry studyApiradee Wangsakan, Pavinee Chinachoti, David J McClements
Biomacromolecules|June 14, 2006
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfacesThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClements
Journal of Agricultural and Food Chemistry|January 13, 2011
Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharidesD Asker, J Weiss, D J McClements
Langmuir : the ACS Journal of Surfaces and Colloids|December 11, 2008
Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresisD Asker, J Weiss, D J McClements
Journal of Agricultural and Food Chemistry|July 20, 2006
Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interfaceThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClements
Journal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J Weiss
Pageof 8