Követés
David Julian McClements
David Julian McClements
University of Massachusetts
E-mail megerősítve itt: foodsci.umass.edu - Kezdőlap
Cím
Hivatkozott rá
Hivatkozott rá
Év
Food emulsions: principles, practices, and techniques
DJ McClements
CRC press, 2004
65832004
A standardised static in vitro digestion method suitable for food–an international consensus
M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ...
Food & function 5 (6), 1113-1124, 2014
51802014
INFOGEST static in vitro simulation of gastrointestinal food digestion
A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ...
Nature protocols 14 (4), 991-1014, 2019
30102019
Nanoemulsions versus microemulsions: terminology, differences, and similarities
DJ McClements
Soft matter 8 (6), 1719-1729, 2012
18892012
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity
DJ McClements, J Rao
Critical reviews in food science and nutrition 51 (4), 285-330, 2011
17362011
Lipid oxidation in oil‐in‐water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
DJ McClements, EA Decker
Journal of food science 65 (8), 1270-1282, 2000
17132000
Functional materials in food nanotechnology
J Weiss, P Takhistov, DJ McClements
Journal of food science 71 (9), R107-R116, 2006
14952006
Critical review of techniques and methodologies for characterization of emulsion stability
DJ Mcclements
Critical reviews in food science and nutrition 47 (7), 611-649, 2007
12762007
Emulsion‐based delivery systems for lipophilic bioactive components
DJ McClements, EA Decker, J Weiss
Journal of food science 72 (8), R109-R124, 2007
12642007
Protein-stabilized emulsions
DJ McClements
Current opinion in colloid & interface science 9 (5), 305-313, 2004
11932004
Edible nanoemulsions: fabrication, properties, and functional performance
DJ McClements
Soft matter 7 (6), 2297-2316, 2011
11652011
In vitro human digestion models for food applications
SJ Hur, BO Lim, EA Decker, DJ McClements
Food chemistry 125 (1), 1-12, 2011
11382011
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
DJ McClements, EA Decker, Y Park, J Weiss
Critical reviews in food science and nutrition 49 (6), 577-606, 2009
10742009
Formation, stability and properties of multilayer emulsions for application in the food industry
D Guzey, DJ McClements
Advances in colloid and interface science 128, 227-248, 2006
10472006
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
C Qian, DJ McClements
Food hydrocolloids 25 (5), 1000-1008, 2011
10212011
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
DJ McClements, Y Li
Advances in colloid and interface science 159 (2), 213-228, 2010
9912010
Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
DJ McClements, CE Gumus
Advances in Colloid and interface Science 234, 3-26, 2016
9332016
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
DJ McClements, SM Jafari
Advances in colloid and interface science 251, 55-79, 2018
9202018
Factors influencing the chemical stability of carotenoids in foods
CS Boon, DJ McClements, J Weiss, EA Decker
Critical reviews in food science and nutrition 50 (6), 515-532, 2010
9122010
Advances in the application of ultrasound in food analysis and processing
DJ McClements
Trends in Food Science & Technology 6 (9), 293-299, 1995
8781995
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