-
Dec 19, 2024 | 
mdpi.com | David Julian McClements
2. Materials and Methods 2.1. MaterialsMycelium was generously provided by the Better Meat Co. (Sacramento, CA, USA). Potato protein (“PP200,” Solanic®200) was kindly supplied by Royal Avebe (Veendam, The Netherlands). The company specified that the powdered potato protein ingredient contained 90.5% protein, 7.0% water, 2.9% salt, less than 0.2% carbohydrates, and less than 0.1 g fat (w/w). Sodium chloride (NaCl) was obtained from the Sigma-Aldrich Co. (St. Louis, MO, USA).
-
Nov 1, 2024 | 
dx.doi.org | Xintian Tina Wang |Yashu Chen |David Julian McClements |Dengfeng Peng
-
Oct 4, 2024 | 
nature.com | David Julian McClements
AbstractThis 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 Ostwald ripening of n-decane emulsions due to compositional ripening. The presence of glucose, maltose, or glycerol in the aqueous phase of the emulsions decreased the Ostwald ripening rate, regardless of emulsifier type.
-
Oct 3, 2024 | 
onlinelibrary.wiley.com | Ling Liu |David Julian McClements |Xuebo Liu |Fuguo Liu
1 Introduction Foodstuffs contain a variety of nutrients and other bioactive ingredients, including polysaccharides, proteins, lipids, polyphenols, terpenes, vitamins, minerals, alkaloids, prebiotics, and probiotics.
-
Sep 10, 2024 | 
pubs.acs.org | yajuan Li |Jingbo Liu |David Julian McClements |Xin Zhang
-
Sep 10, 2024 | 
dx.doi.org | yajuan Li |Jingbo Liu |David Julian McClements |Xin Zhang
1. IntroductionClick to copy section linkSection link copied!Since the Industrial Revolution, human society has witnessed unprecedented development, propelled by scientific and technological advancements and the surge of industrialization, leading to significant economic growth. Nonetheless, the accelerated pace of globalization and the deepening of industrialization have brought issues such as food safety, environmental pollution, and health risks a global concern.
-
Mar 29, 2024 | 
ift.onlinelibrary.wiley.com | David Julian McClements
CONFLICT OF INTEREST STATEMENT The author declares no conflicts of interest. REFERENCES , , , & (2005). On the relation between surface texture and gloss of injection-molded pigmented plastics. Polymer Engineering and Science, 45(10), 1343–1356. , , , , , , & (2020). Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts. Food Research International, 137, Article 109362. , & (1998).
-
Nov 6, 2023 | 
pubs.acs.org | David Julian McClements
Thermally Induced Covalent Cross-Linking of Proanthocyanidins and Pectin in Processed Fruit-Based Foods | Journal of Agricultural and Food Chemistry
-
Jun 22, 2023 | 
ift.onlinelibrary.wiley.com | David Julian McClements
CONFLICT OF INTEREST STATEMENT The author declares no conflicts of interest. REFERENCES , , & (2015). Functional components and medicinal properties of food: A review. Journal of Food Science and Technology, 52(5), 2522–2529. https://doi.org/10.1007/s13197-014-1396-5 , & (2022). Enhancing the bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in vitro, in vivo, and clinical studies. Current Opinion in Food Science, 45, 100832.
-
Mar 25, 2023 | 
link.springer.com | David Julian McClements
Authors: David Julian McClements Department of Food Science, University of Massachusetts Amherst, AMHERST, USA Examines the impact of meat consumption on the environment Covers new technologies that are being developed to create alternatives to meat Explores plant-based meats, cultured (lab-grown) meats, microbial meat and insect meats Part of the book series: Copernicus Books (CB ) Sections This is a preview of subscription content, access via your institution. About this book Reducing the...
