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Uri Lesmes

Showing results (1-10 of 36) with videos related to

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Trends in Food Science & Technology|November 21, 2022
EFFoST 2020 special issueUri Lesmes
Advances in Food and Nutrition Research|May 26, 2023
In vitro digestion models for the design of safe and nutritious foodsUri Lesmes
Food & Function|November 20, 2013
Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditionsDafna Meshulam, Uri Lesmes
Food & Function|August 19, 2014
Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibilityCarmit Shani Levi, Uri Lesmes
Food & Function|March 6, 2015
Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysisYousef Joubran, Alice Moscovici, Uri Lesmes
Food Chemistry|September 3, 2013
Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrinYousef Joubran, Alan Mackie, Uri Lesmes
Journal of Agricultural and Food Chemistry|June 10, 2010
Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinateUri Lesmes, Prune Baudot, David Julian McClements
Foods (Basel, Switzerland)|January 11, 2025
Sex-Based Differences in the In Vitro Digestibility of MCT Emulsions Stabilized by Various EmulsifiersMijal Perez, Carmit Shani Levi, Uri Lesmes
Food Research International (Ottawa, Ont.)|July 10, 2019
Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniorsTatyana David-Birman, Hila Moshe, Uri Lesmes
Journal of Agricultural and Food Chemistry|August 17, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrinTanushree Tokle, Uri Lesmes, David Julian McClements
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Trends in Food Science & Technology|November 21, 2022
EFFoST 2020 special issueUri Lesmes
Advances in Food and Nutrition Research|May 26, 2023
In vitro digestion models for the design of safe and nutritious foodsUri Lesmes
Food & Function|November 20, 2013
Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditionsDafna Meshulam, Uri Lesmes
Food & Function|August 19, 2014
Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibilityCarmit Shani Levi, Uri Lesmes
Food & Function|March 6, 2015
Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysisYousef Joubran, Alice Moscovici, Uri Lesmes
Food Chemistry|September 3, 2013
Impact of the Maillard reaction on the antioxidant capacity of bovine lactoferrinYousef Joubran, Alan Mackie, Uri Lesmes
Journal of Agricultural and Food Chemistry|June 10, 2010
Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinateUri Lesmes, Prune Baudot, David Julian McClements
Foods (Basel, Switzerland)|January 11, 2025
Sex-Based Differences in the In Vitro Digestibility of MCT Emulsions Stabilized by Various EmulsifiersMijal Perez, Carmit Shani Levi, Uri Lesmes
Food Research International (Ottawa, Ont.)|July 10, 2019
Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniorsTatyana David-Birman, Hila Moshe, Uri Lesmes
Journal of Agricultural and Food Chemistry|August 17, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrinTanushree Tokle, Uri Lesmes, David Julian McClements
Pageof 4