David McClements
University of Massachusetts Amherst
676 papers found
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Nanoencapsulation of Food Ingredients using Carbohydrate Based Delivery Systems
Download from www.researchgate.netImproving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions
UploadStructure–function relationships in food emulsions: Improving food quality and sensory perception
Download from www.researchgate.netEmulsifying and Emulsion-Stabilizing Properties of Gluten Hydrolysates
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