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Refinado por: Base de dados/Biblioteca: American Chemical Society Legacy Archives remover tipo de recurso: Artigos remover
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11
Interactions of a Cationic Antimicrobial (ε-Polylysine) with an Anionic Biopolymer (Pectin): An Isothermal Titration Calorimetry, Microelectrophoresis, and Turbidity Study
Interactions of a Cationic Antimicrobial (ε-Polylysine) with an Anionic Biopolymer (Pectin): An Isothermal Titration Calorimetry, Microelectrophoresis, and Turbidity Study
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Interactions of a Cationic Antimicrobial (ε-Polylysine) with an Anionic Biopolymer (Pectin): An Isothermal Titration Calorimetry, Microelectrophoresis, and Turbidity Study

Chang, Yuhua ; McLandsborough, Lynne ; McClements, David Julian

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5579-5588 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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12
Cationic Antimicrobial (ε-Polylysine)–Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy
Cationic Antimicrobial (ε-Polylysine)–Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy
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Cationic Antimicrobial (ε-Polylysine)–Anionic Polysaccharide (Pectin) Interactions: Influence of Polymer Charge on Physical Stability and Antimicrobial Efficacy

Chang, Yuhua ; McLandsborough, Lynne ; McClements, David Julian

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1837-1844 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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13
Physicochemical Properties and Antimicrobial Efficacy of Electrostatic Complexes Based on Cationic ε-Polylysine and Anionic Pectin
Physicochemical Properties and Antimicrobial Efficacy of Electrostatic Complexes Based on Cationic ε-Polylysine and Anionic Pectin
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Physicochemical Properties and Antimicrobial Efficacy of Electrostatic Complexes Based on Cationic ε-Polylysine and Anionic Pectin

Chang, Yuhua ; McLandsborough, Lynne ; McClements, David Julian

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6776-6782 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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14
Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes
Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes
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Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

Cho, Young-Hee ; McClements, David Julian

Langmuir, 2009-06, Vol.25 (12), p.6649-6657 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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15
Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles:  Ostwald Ripening
Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles:  Ostwald Ripening
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Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles:  Ostwald Ripening

Weiss, Jochen ; Canceliere, Carlotta ; McClements, David Julian

Langmuir, 2000-08, Vol.16 (17), p.6833-6838 [Periódico revisado por pares]

American Chemical Society

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16
Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles
Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles
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Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

Helgason, Thrandur ; Awad, Tarek S ; Kristbergsson, Kristberg ; Decker, Eric Andrew ; McClements, David Julian ; Weiss, Jochen

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.8033-8040 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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17
Impact of Preferential Interactions on Thermal Stability and Gelation of Bovine Serum Albumin in Aqueous Sucrose Solutions
Impact of Preferential Interactions on Thermal Stability and Gelation of Bovine Serum Albumin in Aqueous Sucrose Solutions
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Impact of Preferential Interactions on Thermal Stability and Gelation of Bovine Serum Albumin in Aqueous Sucrose Solutions

Baier, Stefan ; McClements, David Julian

Journal of agricultural and food chemistry, 2001-05, Vol.49 (5), p.2600-2608 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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18
Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil
Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil
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Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil

Iwanaga, Daigo ; Gray, David A. ; Fisk, Ian D. ; Decker, Eric Andrew ; Weiss, Jochen ; McClements, David Julian

Journal of agricultural and food chemistry, 2007-10, Vol.55 (21), p.8711-8716 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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19
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
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Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Kharat, Mahesh ; Du, Zheyuan ; Zhang, Guodong ; McClements, David Julian

Journal of agricultural and food chemistry, 2017-03, Vol.65 (8), p.1525-1532 [Periódico revisado por pares]

United States: American Chemical Society

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20
Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method
Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method
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Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method

Cho, Young-Hee ; Decker, Eric Andrew ; McClements, David Julian

Langmuir, 2010-06, Vol.26 (11), p.7937-7945 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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