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Critical Reviews in Food Science and Nutrition2
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David J Mcclements results 6 · Newest (Page 1/1, per page 25)
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Bioaccessibility and associated concepts: Terminology in the context of in vitro food digestion studiesNARA Subscribed
Food Chemistry · 2025 · Vol. 485 · Elsevier
Myriam M.-L. Grundy; Amélie Deglaire; Steven Le Feunteun; Emmanuelle Reboul; Paul J. Moughan; Pete J. Wilde; David Julian McClements; Sébastien Marze
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Replacing animal fats with plant-based lipids: challenges and opportunitiesNARA Subscribed
Current Opinion in Food Science · 2024 · Vol. 58 · Elsevier
Cansu E Gumus-Bonacina; David J Mcclements; Eric A Decker
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Soft matter physics approaches for creating plant-based meat analogsNARA Subscribed
Current Opinion in Food Science · 2024 · Vol. 55 · Elsevier
David J McClements
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The future of 3D food printing: Opportunities for space applicationsNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2023 · Vol. 63 · Issue 29 · Taylor & Francis
Rachael E. Enfield; Janam K. Pandya; Jiakai Lu; David Julian McClements; Amanda J. Kinchla
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Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applicationsNARA Subscribed
Trends in Food Science & Technology · 2023 · Vol. 138 · Elsevier
Imen Hamed; Mehran Moradi; Parya Ezati; Linda O'Higgins; Antonio J. Meléndez-Martínez; Roberta Frleta Matas; Vida Šimat; David Julian McClements; Anita Nordeng Jakobsen; Jørgen Lerfall
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Advancements in 3D food printing: a comprehensive overview of properties and opportunitiesNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2022 · Vol. 62 · Issue 17 · Taylor & Francis
John Y. Zhang; Janam K. Pandya; David Julian McClements; Jiakai Lu; Amanda J. Kinchla
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