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Refinado por: tipo de recurso: Artigos remover Base de dados/Biblioteca: American Chemical Society Legacy Archives remover
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1
Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors
Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors
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Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

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

Journal of agricultural and food chemistry, 2012-12, Vol.60 (48), p.12056-12063 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method
Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method
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Formation of Flavor Oil Microemulsions, Nanoemulsions and Emulsions: Influence of Composition and Preparation Method

Rao, Jiajia ; McClements, David Julian

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.5026-5035 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature
Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature
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Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature

Chang, Yuhua ; McClements, David Julian

Journal of agricultural and food chemistry, 2014-03, Vol.62 (10), p.2306-2312 [Periódico revisado por pares]

United States: American Chemical Society

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4
Physicochemical Properties and Antimicrobial Efficacy of Carvacrol Nanoemulsions Formed by Spontaneous Emulsification
Physicochemical Properties and Antimicrobial Efficacy of Carvacrol Nanoemulsions Formed by Spontaneous Emulsification
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Physicochemical Properties and Antimicrobial Efficacy of Carvacrol Nanoemulsions Formed by Spontaneous Emulsification

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

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8906-8913 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Design of Astaxanthin-Loaded Core–Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic-co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability
Design of Astaxanthin-Loaded Core–Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic-co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability
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Design of Astaxanthin-Loaded Core–Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic-co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability

Liu, Chengzhen ; Zhang, Shuaizhong ; McClements, David Julian ; Wang, Dongfeng ; Xu, Ying

Journal of agricultural and food chemistry, 2019-05, Vol.67 (18), p.5113-5121 [Periódico revisado por pares]

United States: American Chemical Society

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6
Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions
Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions
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Influence of Surfactant Charge on Antimicrobial Efficacy of Surfactant-Stabilized Thyme Oil Nanoemulsions

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

Journal of agricultural and food chemistry, 2011-06, Vol.59 (11), p.6247-6255 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
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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8
Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement
Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement
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Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement

Rao, Jiajia ; McClements, David Julian

Journal of agricultural and food chemistry, 2010-06, Vol.58 (11), p.7059-7066 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
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Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility

Lee, Sung Je ; Choi, Seung Jun ; Li, Yan ; Decker, Eric Andrew ; McClements, David Julian

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.415-427 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions
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Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

Chen, Bingcan ; McClements, David Julian ; Decker, Eric Andrew

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3779-3784 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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