Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Food Chemistry|April 7, 2024
Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensionsRui Zhu, Owen Griffith Jones
Journal of Food Science|May 25, 2010
Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristicsOwen Griffith Jones, David Julian McClements
Advances in Food and Nutrition Research|June 2, 2019
Assembled protein nanoparticles in food or nutrition applicationsYoung-Hee Cho, Owen Griffith Jones
Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Functional Biopolymer Particles: Design, Fabrication, and ApplicationsOwen Griffith Jones, David Julian McClements
Frontiers in Neurology|May 20, 2026
The performance ceiling: why clinical data is insufficient for precision prognosis in concussionZach Napora, Owen Griffith, Semyon Slobounov
Foods (Basel, Switzerland)|January 17, 2024
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure TreatmentSohyeon Im, Owen Griffith Jones, Seung Jun Choi
Critical Reviews in Food Science and Nutrition|December 14, 2021
Plant protein-based fibers: Fabrication, characterization, and potential food applicationsDa Chen, Owen Griffith Jones, Osvaldo H Campanella
Gels (Basel, Switzerland)|January 25, 2019
Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized EmulsionsRyan W Murphy, Lijie Zhu, Ganesan Narsimhan, et al.
Journal of Clinical Medicine|October 29, 2025
Sub-Symptom Threshold Balance Training Facilitates Post-Concussion Syndrome Symptom Resolution Beyond Balance DysfunctionZach Napora, Madeline McLaughlin, Abby Vurraro, et al.
Gels (Basel, Switzerland)|March 29, 2019
Impact of Chitosan Molecular Weight and Attached Non-Interactive Chains on the Formation of α-Lactalbumin Nanogel ParticlesJuan Du, Young-Hee Cho, Ryan Murphy, et al.
Pageof 3