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Food & Function|November 23, 2012
Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibilityHector Pool, Sandra Mendoza, Hang Xiao, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea)Gege Sun, Bin Li, Yan Li, et al.
Food Chemistry|September 23, 2021
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starchYuying Hu, David Julian McClements, Lufeng Wang, et al.
Food Science and Biotechnology|September 2, 2025
Impact of small molecule surfactant type and oil phase composition on Ostwald ripening in model food emulsionsJeong In Park, David Julian McClements, Seung Jun Choi
Food Chemistry|June 5, 2015
Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabicBengu Ozturk, Sanem Argin, Mustafa Ozilgen, et al.
Foods (Basel, Switzerland)|January 8, 2023
Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and BioaccessibilityGiang Vu, Xiaoke Xiang, Hualu Zhou, et al.
Food & Function|July 6, 2019
Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodiesBingjing Zheng, Xiaoyun Zhang, Shengfeng Peng, et al.
Food Chemistry|April 23, 2019
Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil contentZewen Xi, Wei Liu, David Julian McClements, et al.
Gels (Basel, Switzerland)|May 16, 2019
Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility StudyBenjamin Zeeb, Theresa Jost, David Julian McClements, et al.
Food & Function|August 13, 2019
A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibilityChi Yan, David Julian McClements, Liqiang Zou, et al.
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