Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food Supply by David Julian McClements

Get full text

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles by David Julian McClements

Get full text

Characterization of murine V[gamma]1, V[delta]6 cells by Gerber, David (David Julian)

Get full text

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation by Chen Tan, David Julian McClements

Get full text

Food colloid-based delivery systems for tackling age-related macular degeneration by enhancing carotenoid bioavailability: A review by Erin Kuo, David Julian McClements

Get full text

Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods by Hualu Zhou, David Julian McClements

Get full text

A brief review of the science behind the design of healthy and sustainable plant-based foods by David Julian McClements, Lutz Grossmann

Get full text

Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability by Bingjing Zheng, David Julian McClements

Get full text

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications by David Julian McClements, Bengü Öztürk

Get full text

Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions by Xiaoyan Hu, David Julian McClements

Get full text

Plant-Based Colloidal Delivery Systems for Bioactives by Yunbing Tan, David Julian McClements

Get full text

Experiencia educativa sobre la utilización de un experimento lúdico y contraintuitivo en el estudio de la ley de Faraday y Lenz by David Julián Molina Beltrán, Sandra Yaneth Motta

Get full text

Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems by Sarah L. Perry, David Julian McClements

Get full text

Experiencia educativa sobre la utilización de un experimento contraintuitivo en el estudio de la transferencia de calor por convección by Alejandro Casallas, David Julián Molina, Manuel Quimbayo

Get full text

Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources by David Julian McClements, Jiakai Lu, Lutz Grossmann

Get full text

Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage by Giang Vu, Hualu Zhou, David Julian McClements

Get full text

Creation of Next-Generation Plant-Based Seafood Using Emulsion Gel Technology: Omega-3-Enriched <i>Sea Foie Gras</i> Analogs by Kanon Kobata, Zhiyun Zhang, David Julian McClements

Get full text

Identification of soluble proteins present in giant squid (Dosidicus gigas) meal for human consumption by Juan Rodolfo Omote-Sibina, David Julián Roldán-Acero

Get full text

Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility by Bingjing Zheng, Hualu Zhou, David Julian McClements

Get full text

Identification of soluble proteins present in giant squid (Dosidicus gigas) meal for human consumption by Juan Rodolfo Omote-Sibina, David Julián Roldán-Acero

Get full text