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Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity
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Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity

McClements, David Julian

Progress in lipid research, 2021-01, Vol.81, p.101081-101081, Article 101081 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components
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Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components

McClements, David Julian

Journal of food science, 2010-01, Vol.75 (1), p.R30-R42 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
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Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

Ahmed, Kashif ; Li, Yan ; McClements, David Julian ; Xiao, Hang

Food chemistry, 2012-05, Vol.132 (2), p.799-807 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions
Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions
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Controlling lipid digestibility: Response of lipid droplets coated by β-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions

Lesmes, Uri ; McClements, David Julian

Food hydrocolloids, 2012, Vol.26 (1), p.221-230 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
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Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

McClements, David Julian ; Li, Yan

Advances in colloid and interface science, 2010-09, Vol.159 (2), p.213-228 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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6
Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies
Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies
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Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies

Zheng, Bingjing ; Zhang, Xiaoyun ; Peng, Shengfeng ; Julian McClements, David

Food & function, 2019-07, Vol.1 (7), p.4339-4349 [Periódico revisado por pares]

England: Royal Society of Chemistry

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7
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

Li, Ruyi ; Dai, Taotao ; Tan, Yunbing ; Fu, Guiming ; Wan, Yin ; Liu, Chengmei ; McClements, David Julian

Food chemistry, 2020-04, Vol.310, p.125828-125828, Article 125828 [Periódico revisado por pares]

England: Elsevier Ltd

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8
New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility
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New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Li, Yan ; McClements, David Julian

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.8085-8092 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates
Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates
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Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates

Han, Jiarun ; Zhang, Zipei ; Shang, Wenhui ; Yan, Jianan ; Julian McClements, David ; Xiao, Hang ; Wu, Haitao ; Zhu, Beiwei

Food research international, 2020-03, Vol.129, p.108875-108875, Article 108875 [Periódico revisado por pares]

Canada: Elsevier Ltd

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10
Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability
Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability
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Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability

Gao, Yi ; Li, Xiaoqing ; Xie, Youfa ; Huang, Xin ; Cheng, Ce ; Julian McClements, David ; Zhang, Lu ; Chen, Xing ; Zou, Liqiang ; Wei, Liu

Food research international, 2022-12, Vol.162 (Pt B), p.112205-112205, Article 112205 [Periódico revisado por pares]

Canada: Elsevier Ltd

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