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There are 5138 results for: content related to: Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components

  1. You have free access to this content
    Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: N1602–N1611, David Julian McClements

    Version of Record online : 12 JUN 2015, DOI: 10.1111/1750-3841.12919

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    Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: R109–R124, D.J. McClements, E.A. Decker and J. Weiss

    Version of Record online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00507.x

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    Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 6, November 2015, Pages: 824–847, David Julian McClements, Liqiang Zou, Ruojie Zhang, Laura Salvia-Trujillo, Taha Kumosani and Hang Xiao

    Version of Record online : 6 OCT 2015, DOI: 10.1111/1541-4337.12170

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    Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 945–977, Claire C. Berton-Carabin, Marie-Hélène Ropers and Claude Genot

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12097

  5. Impact of delivery systems on the chemical stability of bioactive lipids

    Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

    Ketinun Kittipongpittaya, Lorena Salcedo, David Julian McClements, Eric Andrew Decker, Pages: 130–141, 2015

    Published Online : 24 APR 2015, DOI: 10.1002/9781118462157.ch8

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    Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 2, March 2016, Pages: 331–352, Jennifer S. Komaiko and David Julian McClements

    Version of Record online : 8 JAN 2016, DOI: 10.1111/1541-4337.12189

  7. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions

    European Journal of Lipid Science and Technology

    Volume 117, Issue 5, May 2015, Pages: 620–629, Zhenbao Zhu, Jianhua Yi, Wenbin Dong, Jiali Lu and Yong Ding

    Version of Record online : 16 JAN 2015, DOI: 10.1002/ejlt.201400447

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    Functional Biopolymer Particles: Design, Fabrication, and Applications

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 4, July 2010, Pages: 374–397, Owen Griffith Jones and David Julian McClements

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1541-4337.2010.00118.x

  9. Properties and applications of multilayer and nanoscale emulsions

    Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

    Moumita Ray, Renuka Gupta, Dérick Rousseau, Pages: 175–190, 2015

    Published Online : 24 APR 2015, DOI: 10.1002/9781118462157.ch11

  10. Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: C1636–C1645, Dingkui Qin, Xiaojun Yang, Songran Gao, Junhu Yao and David Julian McClements

    Version of Record online : 14 JUN 2016, DOI: 10.1111/1750-3841.13361

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    Theoretical and practical considerations in electrostatic depositioning of charged polymers

    Journal of Applied Polymer Science

    Volume 131, Issue 7, April 5, 2014, Benjamin Zeeb, Chutima Thongkaew and Jochen Weiss

    Version of Record online : 8 NOV 2013, DOI: 10.1002/app.40099

  12. Emulsion Delivery Systems for Functional Foods

    Functional Food Product Development

    P. Fustier, A. R. Taherian, H. S. Ramaswamy, Pages: 79–97, 2010

    Published Online : 26 APR 2010, DOI: 10.1002/9781444323351.ch4

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    Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

    Journal of Applied Polymer Science

    Volume 130, Issue 6, December 15, 2013, Pages: 3833–3841, Yingyi Mao and David Julian McClements

    Version of Record online : 28 JUN 2013, DOI: 10.1002/app.39631

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    Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 98–113, Brian M. Degner, Cheryl Chung, Vicki Schlegel, Robert Hutkins and David Julian McClements

    Version of Record online : 21 FEB 2014, DOI: 10.1111/1541-4337.12050

  15. Nanoemulsion Technology for Delivery of Nutraceuticals and Functional-Food Ingredients

    Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences

    Luz Sanguansri, Christine M. Oliver, Fernando Leal-Calderon, Pages: 667–696, 2013

    Published Online : 4 JAN 2013, DOI: 10.1002/9781118451915.ch38

  16. Effect of emulsifier type, pH and iron on oxidative stability of 5% fish oil-in-water emulsions

    European Journal of Lipid Science and Technology

    Volume 115, Issue 8, August 2013, Pages: 874–889, Nina Skall Nielsen, Anna Frisenfeldt Horn and Charlotte Jacobsen

    Version of Record online : 10 JUN 2013, DOI: 10.1002/ejlt.201200303

  17. Nanoparticles and Nanoemulsions

    Functional Foods and Dietary Supplements: Processing Effects and Health Benefits

    Anges Teo, Kelvin K.T. Goh, Sung Je Lee, Pages: 405–435, 2014

    Published Online : 21 MAR 2014, DOI: 10.1002/9781118227800.ch15

  18. Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries

    Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences

    Francesco Donsì, Mariarenata Sessa, Giovanna Ferrari, Pages: 619–666, 2013

    Published Online : 4 JAN 2013, DOI: 10.1002/9781118451915.ch37

  19. Double-layered emulsions as beverage clouding agents

    Flavour and Fragrance Journal

    Volume 30, Issue 3, May 2015, Pages: 218–223, Jian Zhang, Terry L. Peppard and Gary A. Reineccius

    Version of Record online : 23 DEC 2014, DOI: 10.1002/ffj.3231

  20. Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured β-Lactoglobulin Aggregates

    Journal of Food Science

    Volume 73, Issue 6, August 2008, Pages: N23–N30, R. Santipanichwong, M. Suphantharika, J. Weiss and D.J. McClements

    Version of Record online : 4 JUN 2008, DOI: 10.1111/j.1750-3841.2008.00804.x