検索結果 - David Julian McClements

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

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

全文の入手

Hybrid alternative protein-based foods: designing a healthier and more sustainable food supply 著者: David L. Kaplan, David Julian McClements

全文の入手

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

全文の入手

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

全文の入手

Design and Fabrication of Plant-Based Milk Fat Globule Mimetics: Flaxseed Oil Droplets Coated with Potato, Soy, or Pea Protein 著者: Xianwei Chen, David Julian McClements, Hui Niu

全文の入手

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

全文の入手

Strategies to overcome nutritional and technological limitations of pulse proteins 著者: Fatemeh Aghababaei, David Julian McClements, Milad Hadidi

全文の入手

Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future Perspectives 著者: Yunfei Huang, Chunmei Li, David Julian McClements

全文の入手

Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols 著者: Hualu Zhou, Bingjing Zheng, David Julian McClements

全文の入手

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

全文の入手

Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes 著者: Ramdattu Santhapur, Disha Jayakumar, David Julian McClements

全文の入手