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Refinado por: assunto: Emulsions remover Nome da Publicação: Critical Reviews in Food Science and Nutrition remover nível superior: Revistas revisadas por pares remover
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Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles

Mcclements, Jake ; Mcclements, David Julian

Critical reviews in food science and nutrition, 10 June 2016, Vol.56(8), pp.1334-62 [Periódico revisado por pares]

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Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity

Mcclements, David Julian ; Rao, Jiajia

Critical reviews in food science and nutrition, April 2011, Vol.51(4), pp.285-330 [Periódico revisado por pares]

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Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Chung, Cheryl ; Smith, Gordon ; Degner, Brian ; Mcclements, David Julian

Critical reviews in food science and nutrition, 2016, Vol.56(4), pp.650-85 [Periódico revisado por pares]

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Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

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

Critical reviews in food science and nutrition, December 2011, Vol.51(10), pp.901-16 [Periódico revisado por pares]

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Factors influencing the chemical stability of carotenoids in foods

Boon, Caitlin S ; Mcclements, D Julian ; Weiss, Jochen ; Decker, Eric A

Critical reviews in food science and nutrition, June 2010, Vol.50(6), pp.515-32 [Periódico revisado por pares]

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What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox

Laguerre, Mickaël ; Bayrasy, Christelle ; Panya, Atikorn ; Weiss, Jochen ; Mcclements, D Julian ; Lecomte, Jérôme ; Decker, Eric A ; Villeneuve, Pierre

Critical reviews in food science and nutrition, 2015, Vol.55(2), pp.183-201 [Periódico revisado por pares]

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Critical review of techniques and methodologies for characterization of emulsion stability

Mcclements, David Julian

Critical reviews in food science and nutrition, 2007, Vol.47(7), pp.611-49 [Periódico revisado por pares]

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Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Mcclements , David Julian

Critical reviews in food science and nutrition, 2007, Vol.47, pp.611-649 [Periódico revisado por pares]

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Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

Mcclements , David Julian ; Decker , Eric Andrew ; Park , Yeonhwa ; Weiss , Jochen

Critical reviews in food science and nutrition, 2009, Vol.49, pp.577-606 [Periódico revisado por pares]

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Structural design principles for delivery of bioactive components in nutraceuticals and functional foods

Mcclements, David Julian ; Decker, Eric Andrew ; Park, Yeonhwa ; Weiss, Jochen

Critical reviews in food science and nutrition, June 2009, Vol.49(6), pp.577-606 [Periódico revisado por pares]

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Deste Autor:

  1. McClements, D.J.
  2. Mcclements, Dj
  3. Mcclements, David Julian
  4. Decker, Eric
  5. Mcclements , David Julian

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