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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Grossmann, Lutz ; McClements, David Julian

Trends in Food Science & Technology, 2021-12, Vol.118, p.207-229 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
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Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Qian, Cheng ; McClements, David Julian

Food hydrocolloids, 2011-07, Vol.25 (5), p.1000-1008 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles
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Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

McClements, David Julian

Foods, 2020-04, Vol.9 (4), p.421 [Periódico revisado por pares]

Switzerland: MDPI AG

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4
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
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Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

McClements, David Julian ; Bai, Long ; Chung, Cheryl

Annual review of food science and technology, 2017-02, Vol.8 (1), p.205-236 [Periódico revisado por pares]

United States: Annual Reviews

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5
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
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Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties

Jiang, Wen ; Wang, Yiyang ; Ma, Cuicui ; Julian McClements, David ; Liu, Fuguo ; Liu, Xuebo

Food chemistry, 2022-08, Vol.384, p.132511-132511, Article 132511 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
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Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

Bai, Long ; Huan, Siqi ; Gu, Jiyou ; McClements, David Julian

Food hydrocolloids, 2016-12, Vol.61, p.703-711 [Periódico revisado por pares]

Elsevier Ltd

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7
Plant-Based Colloidal Delivery Systems for Bioactives
Plant-Based Colloidal Delivery Systems for Bioactives
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Plant-Based Colloidal Delivery Systems for Bioactives

Tan, Yunbing ; McClements, David Julian

Molecules (Basel, Switzerland), 2021-11, Vol.26 (22), p.6895 [Periódico revisado por pares]

Basel: MDPI AG

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Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems
Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems
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Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems

Perry, Sarah L ; McClements, David Julian

Molecules (Basel, Switzerland), 2020-03, Vol.25 (5), p.1161 [Periódico revisado por pares]

Switzerland: MDPI AG

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9
Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics
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Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics

Bengoechea, Carlos ; Peinado, Irene ; McClements, David Julian

Food hydrocolloids, 2011-07, Vol.25 (5), p.1354-1360 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles
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Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles

Liu, Fuguo ; Zhang, Shuhan ; Li, Junyi ; McClements, David Julian ; Liu, Xuebo

Trends in Food Science & Technology, 2018-09, Vol.79, p.67-77 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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