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69篇 您的检索式：作者名="Mcclements DJ"

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	题名	作者	年代	出处	被引量
1	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
2	Advances in fabrication of emulsionswith enhanced functionality using structural design principles显示文摘	McClements DJ	2012	Current Opinion in Colloid & Interface Science2012，17，5：	1
3	Soft matter strategies for controlling food texture: formation of hydrogel parti- cles by biopolymer complex coacervation显示文摘	Wu BC Degner B Mcclements DJ	2014	Journal of Physics Condensed Matter2014，26，46：	1
4	Theoretical analysis of factors affecting the formation and stability of muhilayered colloidal dispersions显示文摘	McClements DJ	2005	Langmuir2005，21，21：	1
5	Cationic antimicrobial (ε-polylysine)-anionic polysaccharide(pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy显示文摘	Chang Y McLandsborough L McClements DJ	2012	Journal of Agricultural and Food Chemistry2012，60，7：	1
6	Utilization of layer-by-layer interracial deposition technique to improve freeze thaw stability of oil-in-water emulsions显示文摘	Thanasukarn P Pongsawatmanit R McClements DJ	2006	Food Research International2006，39，6：	1
7	Tangeretin-loaded protein nanoparticles fabricated from zeinl-lactoglobulin: Preparation, characterization, and functional performance显示文摘	ChenJ ZhengJ McClements DJ	2014	Food Chem2014，158，1：	1
8	Production and characterization of oil-in-water emulsions containing droplets stabilized by muhilayer membranes consisting of/3-1aetoglobulin, 1-earrageenan and gelatin显示文摘	Gu YS Decker AE McClements DJ	2005	Langmuir2005，21，：	1
9	Nanoemulsion-and emulsion-based delivery systems for curcumin , Encapsulation and release properties显示文摘	AHMED K LI Y MCCLEMENTS DJ	2011	Food Chem2011，132，2：	1
10	Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin显示文摘	Gu YS Decker AE McClements DJ	2005	Langmuir2005，21，13：	1
11	Impact of Electro- static Deposition of Anionic Polysaccharides on the Stability of Oil Droplets Coated by Lactoferrin显示文摘	Tokle T Lesmes U McClements DJ	2010	Journal of Agricultural and Food Chemistry2010，58，17：	1
12	Formation of flavor oil microemulsions,nanoemulsions and emulsions:influence of composition and preparation method显示文摘	Rao J McClements DJ	2011	J Agric Food Chem2011，59，9：	1
13	Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by muhilayered membrances produced by a layer-by-layer electrostatic deposition technique显示文摘	Aoki T Decker EA McClements DJ	2005	Food Hydrocolloids2005，19，2：	1
14	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: f3-Lactoglobulin- t -carrageenan-gelatin显示文摘	Gu YS Decker EA McClements DJ	2007	Journal of Food Engineering2007，80，4：	1
15	Design of nano-laminated coatings to control bio-availability of lipophilic food components显示文摘	McClements DJ		0，，：	1
16	Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening显示文摘	Weiss J McClements DJ	2001	Jour- nal of Agricultural and Food Chemistry2001，49，9：	1
17	Recent progress in biopolymer nanoparticle and microparticle formation by heat-treatingelectrostatic protein-polysaccharide complexes显示文摘	Jones OG McClements DJ	2011	Advances in Colloid & Interface Science2011，167，12：	1
18	Advances in fabrication of emulsions with en- hanced functionality using structural design principles 显示文摘	McClements DJ	2012	Curt Opin Colloid Interf Sci2012，17，：	1
19	Influence of environmental stresses on o/w emulsions stabilized by/3-1actoglobulin-peetin and/~-laetoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layer deposition technique显示文摘	Guzey D McClements DJ	2006	Food Biophys2006，1，1：	1
20	Advances in fabrication of emulsions with enhanced functionality using structural design principles 显示文摘	McClements DJ	2012	Current Opinion in Colloid & Interface Science2012，17，5：	1

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