Zobrazeno 1 - 10
of 1 414
pro vyhledávání: '"David Julian McClements"'
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract This study investigated the impact of water-soluble substances on Ostwald ripening in emulsions stabilized by surfactants with different head groups (Brij S20 and Tween 60). Adding ≥20% (w/w) corn oil to the oil phase effectively inhibited
Externí odkaz:
https://doaj.org/article/42cfd7ad3f5b42aca62af061f07c2a27
Publikováno v:
Pharmaceutical Sciences, Vol 30, Iss 1, Pp 85-97 (2024)
Background: The ability of cancer cells to develop multidrug resistance (MDR) is a major challenge in modern chemotherapy. The current generation of commercially available paclitaxel formulations have not been designed to treat resistant tumours. In
Externí odkaz:
https://doaj.org/article/4ed8527dbd3a4d87b59da3c4e4fd8b4f
Autor:
Hao Cheng, Long Chen, Zipei Zhang, Ruojie Zhang, David Julian McClements, Hao Xu, Zhenlin Xu, Man Meng, Zhengyu Jin
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 293-300 (2023)
Abstract This article reports on the preparation of native/waxy corn starch (NCS/WCS)‐based films with the addition of pullulan (PUL). Our study investigated the effects of varying amounts of PUL and amylose contents on the structure, mechanical an
Externí odkaz:
https://doaj.org/article/9c0d9ddddd3942faaa75722d6f06a6a6
Publikováno v:
Heliyon, Vol 10, Iss 6, Pp e27891- (2024)
Sesame meal is a by-product obtained from oil extraction. We investigated the characteristics and antioxidant activities of a sesame protein hydrolysate (SPH–B), as well as its peptide fractions. Four peptide fractions (F1; >100 kDa, F2; 10–100 k
Externí odkaz:
https://doaj.org/article/fd9864c4d34e444b9efc9dc698a4f11f
Autor:
Song Cui, David Julian McClements, Xingfeng Xu, Bo Jiao, Liyang Zhou, Hualu Zhou, Liu Xiong, Qiang Wang, Qingjie Sun, Lei Dai
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 135-147 (2023)
As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly di
Externí odkaz:
https://doaj.org/article/0e8ee6da147e47d78b89fde1cc7fe5fb
Publikováno v:
Gels, Vol 10, Iss 7, p 446 (2024)
There is a need to reduce the proportion of animal-derived food products in the human diet for sustainability and environmental reasons. However, it is also important that a transition away from animal-derived foods does not lead to any adverse nutri
Externí odkaz:
https://doaj.org/article/e6b07fa1450647279ab1c5b05f48384b
Autor:
Chao Qiu, Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Zhengyu Jin
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-10 (2023)
Abstract In this study, composite nanoparticles consisting of zein and hydroxypropyl beta-cyclodextrin were prepared using a combined antisolvent co-precipitation/electrostatic interaction method. The effects of calcium ion concentration on the stabi
Externí odkaz:
https://doaj.org/article/ce060ece30604f489db2aaa35263fe4e
Autor:
Armin Mirzapour-Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, Ali Niazi, Marco Garcia-Vaquero
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-20 (2023)
Abstract Protein hydrolysis is a process used in the food industry to generate bioactive peptides of low molecular weight and with additional health benefits, such as antihypertensive, antidiabetic, and antioxidant properties that are often associate
Externí odkaz:
https://doaj.org/article/427511b08f69428cbc3fa2fa9a72be77
Autor:
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-9 (2023)
Abstract Nisin is a natural bacteriocin that exhibits good antibacterial activity against Gram-positive bacteria. It has good solubility, stability, and activity under acidic conditions, but it becomes less soluble, stable, and active when the soluti
Externí odkaz:
https://doaj.org/article/ae8a03ff3208422c82051f7cf2cbfd0f
Autor:
Vaibhav Kumar Maurya, Amita Shakya, David Julian McClements, Ramachandran Srinivasan, Khalid Bashir, Thiyagarajan Ramesh, Jintae Lee, Ezhaveni Sathiyamoorthi
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several
Externí odkaz:
https://doaj.org/article/8263fc1c623b4e1d865050c37adfb692