Hasil Pencarian - David Julian McClements

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  1. 1
    Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food Supply

    Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food Supply oleh David Julian McClements

    Diterbitkan 2020-11-01
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  2. 2
    Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

    Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles oleh David Julian McClements

    Diterbitkan 2020-04-01
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  3. 3
    Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

    Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation oleh Chen Tan, David Julian McClements

    Diterbitkan 2021-04-01
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  4. 4
    Food colloid-based delivery systems for tackling age-related macular degeneration by enhancing carotenoid bioavailability: A review

    Food colloid-based delivery systems for tackling age-related macular degeneration by enhancing carotenoid bioavailability: A review oleh Erin Kuo, David Julian McClements

    Diterbitkan 2022-12-01
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  5. 5
    Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods

    Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods oleh Hualu Zhou, David Julian McClements

    Diterbitkan 2022-03-01
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  6. 6
    A brief review of the science behind the design of healthy and sustainable plant-based foods

    A brief review of the science behind the design of healthy and sustainable plant-based foods oleh David Julian McClements, Lutz Grossmann

    Diterbitkan 2021-06-01
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  7. 7
    Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

    Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability oleh Bingjing Zheng, David Julian McClements

    Diterbitkan 2020-06-01
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  8. 8
    Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

    Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications oleh David Julian McClements, Bengü Öztürk

    Diterbitkan 2021-02-01
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  9. 9
    Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions

    Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions oleh Xiaoyan Hu, David Julian McClements

    Diterbitkan 2022-12-01
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  10. 10
    Plant-Based Colloidal Delivery Systems for Bioactives

    Plant-Based Colloidal Delivery Systems for Bioactives oleh Yunbing Tan, David Julian McClements

    Diterbitkan 2021-11-01
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  11. 11
    Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems

    Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems oleh Sarah L. Perry, David Julian McClements

    Diterbitkan 2020-03-01
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  12. 12
    Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources

    Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources oleh David Julian McClements, Jiakai Lu, Lutz Grossmann

    Diterbitkan 2022-03-01
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  13. 13
    Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage

    Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage oleh Giang Vu, Hualu Zhou, David Julian McClements

    Diterbitkan 2022-09-01
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  14. 14
    Creation of Next-Generation Plant-Based Seafood Using Emulsion Gel Technology: Omega-3-Enriched <i>Sea Foie Gras</i> Analogs

    Creation of Next-Generation Plant-Based Seafood Using Emulsion Gel Technology: Omega-3-Enriched <i>Sea Foie Gras</i> Analogs oleh Kanon Kobata, Zhiyun Zhang, David Julian McClements

    Diterbitkan 2023-11-01
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  15. 15
    Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility

    Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility oleh Bingjing Zheng, Hualu Zhou, David Julian McClements

    Diterbitkan 2023-09-01
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  16. 16
    Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels

    Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels oleh Ramdattu Santhapur, Disha Jayakumar, David Julian McClements

    Diterbitkan 2024-07-01
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  17. 17
    Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives

    Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives oleh Laura Salvia-Trujillo, Olga Martín-Belloso, David Julian McClements

    Diterbitkan 2016-01-01
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  18. 18
    Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility

    Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility oleh Wei Liu, Jian Wang, David Julian McClements, Liqiang Zou

    Diterbitkan 2018-01-01
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  19. 19
    Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

    Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control oleh Hualu Zhou, Dingkui Qin, Giang Vu, David Julian McClements

    Diterbitkan 2023-03-01
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  20. 20
    Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study

    Segregation Behavior of Polysaccharide–Polysaccharide Mixtures—A Feasibility Study oleh Benjamin Zeeb, Theresa Jost, David Julian McClements, Jochen Weiss

    Diterbitkan 2019-05-01
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