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Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
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Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

McClements, David Julian ; Newman, Emily ; McClements, Isobelle Farrell

Comprehensive reviews in food science and food safety, 2019-11, Vol.18 (6), p.2047-2067 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Development of antimicrobial nanoemulsion‐based delivery systems against selected pathogenic bacteria using a thymol‐rich Thymus daenensis essential oil
Development of antimicrobial nanoemulsion‐based delivery systems against selected pathogenic bacteria using a thymol‐rich Thymus daenensis essential oil
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Development of antimicrobial nanoemulsion‐based delivery systems against selected pathogenic bacteria using a thymol‐rich Thymus daenensis essential oil

Ghaderi, L. ; Moghimi, R. ; Aliahmadi, A. ; McClements, D.J. ; Rafati, H.

Journal of applied microbiology, 2017-10, Vol.123 (4), p.832-840 [Periódico revisado por pares]

England: Oxford University Press

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3
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan
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Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan

Laye, C ; McClements, D.J ; Weiss, J

Journal of food science, 2008-06, Vol.73 (5), p.N7-N15 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts
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Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

Loeffler, M ; McClements, D.J ; McLandsborough, L ; Terjung, N ; Chang, Y ; Weiss, J

Journal of applied microbiology, 2014-07, Vol.117 (1), p.28-39 [Periódico revisado por pares]

Oxford: Blackwell Science

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5
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

MCCLEMENTS, D.J. ; DECKER, E.A.

Journal of food science, 2000-11, Vol.65 (8), p.1270-1282 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
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Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

Chanamai, R. ; McClements, D.J.

Journal of food science, 2002-01, Vol.67 (1), p.120-125 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)
Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)
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Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)

Djordjevic, D ; McClements, D.J ; Decker, E.A

Journal of food science, 2004-06, Vol.69 (5), p.C356-C362 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
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Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch

Chanamai, R. ; McClements, D.J.

Journal of food science, 2001-04, Vol.66 (3), p.457-463 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
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Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Djordjevic, D ; Cercaci, L ; Alamed, J ; McClements, D.J ; Decker, E.A

Journal of food science, 2008-04, Vol.73 (3), p.C167-C172 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
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Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

Baik, M.Y ; Suhendro, E.L ; Nawar, W.W ; McClements, D.J ; Decker, E.A ; Chinachoti, P

Journal of the American Oil Chemists' Society, 2004-04, Vol.81 (4), p.355-360 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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