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565篇 您的检索式：作者名="McClements"

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	题名	作者	年代	出处	被引量
1	Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components显示文摘	David Julian McClements Yan Li	2010	Advances in Colloid and Interface Science2010，，2：	2
2	Production and characterization of o/w emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes 显示文摘	Ogawa S Decker EA McClements DJ	2004	JAgricFoodChem2004，52，11：	1
3	Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘	GU S Y DECKER E A MCCLEMENTS D J	2005	Food Hydrocolloids2005，19，1：	1
4	Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions显示文摘	DEMETRIADES K McCLEMENTS D J		0，，：	1
5	Improving the sta- bility of wheat protein - stabilized emulsions : effect of pec- tin and xanthan gum addition显示文摘	QIU C ZHAO M MCCLEMENTS D J	2015	Food Hydrocoll2015，43，：	1
6	Advances in food colloids显示文摘	Dickinson E McClements D J	1996	Blackic Academic & Professional1996，9199，：	1
7	Dignity in the terminally ill:A developing empirical model显示文摘	Chochinov HM Hack T McClement S	2002	Soc Sci Med2002，54，：	1
8	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘	Gu Y S Decker E A Julian McClements D	2007	Journal of Food Engineering2007，80，4：	1
9	Modification of interfacial characteristics of monodisperse droplets pro- duced using membrane emulsification by surfactant displacement and/ or polyelectrolyte electrostatic deposition 显示文摘	GORAN T VLADISAVLJEVIC D JULIAN MCCLEMENTS	2010	Colloids and Surfaces A: Physicochem Eng Aspects2010，364，：	1
10	Ultrasonic characterization of emulsions and suspensions 显示文摘	McClements D J	1991	Advances in Colloid and Interface Science1991，37，：	1
11	Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase 显示文摘	Mun S Decker E A McClements D J	2007	Food Research International2007，40，：	1
12	Learning fromdying patients during their final days : life reflections gleaned fromdignity therapy显示文摘	Hack TF McClement SE Chochinov HM	2010	Palliat Med2010，24，7：	1
13	Theoretical stability maps for guid ing preparation of emulsions stabilized by protein-polysaccharide interfacialcomplexes 显示文摘	Cho Y H McClements D J	2009	Langmuir2009，，25：	1
14	Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates显示文摘	Yan Li David Julian McClements	2010	Food Hydrocolloids2010，，：	1
15	Functional materials in food nanotechnology显示文摘	WEISS J TAKHISTOV P MCCLEMENTS D J	2006	Journal of Food Science2006，71，9：	1
16	Critical review of techniques and methodologies for characterization of emulsion stability显示文摘	Mcclements D J	2007	Critical Reviews in Food Science and Nutrition2007，47，7：	1
17	Value of signal-averaged electrocardiography,radionuclide ventriculography,Holter monitoring and clinical variables for prediction of arrhythmic events in survivors of acute myocardial infarction in the thrombolytic era显示文摘	McClements BM Adgey AA	1993	J Am Coll Cardiol1993，21，6：	1
18	Structured bio- polymer- based delivery systems for encapsulation, protection, and release of lipophilic compounds 显示文摘	Matalanis A Jones 0 G & McClements D J	2011	Food Hydrocolloids2011，25，8：	1
19	Influence of NaC1 and CaCh oa cold-set gelation of heat-denatured whey protein显示文摘	BRYANT C M MCCLEMENTS D J	2000	Journal of Food Science2000，65，5：	1
20	Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems显示文摘	McClements D J Decker E A	2000	J Food Sci2000，65，：	1

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