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	1.	Ultrasonic characterization of foods and drinks: principles, methods, and applications. [electronic resource] by McClements, D J Producer: 19970515 In: Critical reviews in food science and nutrition vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Isothermal titration calorimetry study of pectin-ionic surfactant interactions. [electronic resource] by McClements, D J Producer: 20010112 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Solubilization of oil droplets by micellar surfactant solutions. [electronic resource] by McClements, D J Producer: 19970715 In: Advances in experimental medicine and biology vol. 415 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. [electronic resource] by Keowmaneechai, E McClements, D J Producer: 20030114 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Ultrasonic determination of chicken composition. [electronic resource] by Chanamai, R McClements, D J Producer: 20000118 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	An integrated approach to the development of reduced-fat food emulsions. [electronic resource] by McClements, D J Demetriades, K Producer: 19981124 In: Critical reviews in food science and nutrition vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions. [electronic resource] by Baier, S McClements, D J Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. [electronic resource] by Weiss, J McClements, D J Producer: 20011025 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. [electronic resource] by Chanamai, R McClements, D J Producer: 20010112 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size. [electronic resource] by Salvia-Trujillo, L McClements, D J Producer: 20170118 In: Food chemistry vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Ultrasonic analysis of edible fats and oils. [electronic resource] by McClements, D J Povey, M J Producer: 19921208 In: Ultrasonics vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Nanotechnology Approaches for Increasing Nutrient Bioavailability. [electronic resource] by Jafari, S M McClements, D J Producer: 20170803 In: Advances in food and nutrition research vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis". [electronic resource] by Asker, D Weiss, J McClements, D J Publication details: Langmuir : the ACS journal of surfaces and colloids 05 2017 In: Langmuir : the ACS journal of surfaces and colloids vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. [electronic resource] by Kulmyrzaev, A Bryant, C McClements, D J Producer: 20000828 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides. [electronic resource] by Asker, D Weiss, J McClements, D J Producer: 20110519 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study. [electronic resource] by Wangsakan, A Chinachoti, P McClements, D J Producer: 20011205 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. [electronic resource] by Laye, C McClements, D J Weiss, J Producer: 20081009 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis. [electronic resource] by Asker, D Weiss, J McClements, D J Producer: 20090227 In: Langmuir : the ACS journal of surfaces and colloids vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. [electronic resource] by Mei, L McClements, D J Decker, E A Producer: 20000816 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Emulsion-based delivery systems for lipophilic bioactive components. [electronic resource] by McClements, D J Decker, E A Weiss, J Producer: 20080125 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 49 results.