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David Julian McClements

University of Massachusetts Amherst
King Abdulaziz University
Zhejiang Gongshang University

1131

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65466

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Reducing off-flavors in plant-based omega-3 oil emulsions using interfacial engineering: Coating algae oil droplets with pea protein/flaxseed gum

2022 Food Hydrocolloids
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Development of pH-responsive emulsions stabilized by whey protein fibrils

2022 Food Hydrocolloids
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Corrigendum to "Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties" [Food Chem. 355 (2021) 129686].

2022 Food Chemistry
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Biological macromolecules for nutrients delivery

2022
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Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility

2022 Food Hydrocolloids
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Stimulus-responsive hydrogels in food science: A review

2022 Food Hydrocolloids
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Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch.

2022 Food Chemistry
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Fabrication of rutin-protein complexes to form and stabilize bilayer emulsions: Impact of concentration and pretreatment

2022 Food Hydrocolloids
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Interactions between TiO2 nanoparticles and plant proteins: Role of hydrogen bonding

2022 Food Hydrocolloids
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TiO2 nanoparticles negatively impact the bioavailability and antioxidant activity of tea polyphenols

2022 Food Chemistry
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