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Davidov-Pardo, Gabriel
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1

Encapsulation of orange-derived hesperetin in zein/pectin n..:

Mariano, Arnel ; Li, Yao Olive ; Singh, Harmit..
Food Hydrocolloids.  153 (2024)  - p. 110024 , 2024
Link: https://doi.org/10.1016/..
 
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2

Natural inhibitory compounds of advanced glycation end prod..:

, In: Studies in Natural Products Chemistry,
Valle-Sánchez, Sergio Luis ; Rodríguez-Ramírez, Roberto ; Ávila-Villa, Luz Angélica... - p. 341-381 , 2023
Link: https://doi.org/10.1016/..
 
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3

Effect of biopolymer coatings made of zein nanoparticles an..:

Garcia, Franciela ; Lin, Wei-Jen ; Mellano, Valerie.
Journal of Agriculture and Food Research.  7 (2022)  - p. 100260 , 2022
Link: https://doi.org/10.1016/..
 
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4

Optimization of Gluten-Free Pasta Formulation Enriched with..:

Shukla, Viral ; Carlos-Martínez, Alberto ; Li, Yao Olive.
Journal of Culinary Science & Technology.  21 (2021)  1 - p. 99-117 , 2021
Link: https://doi.org/10.1080/..
 
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5

Comparison of legume and dairy proteins for the impact of M..:

Caballero, Sarah ; Davidov-Pardo, Gabriel
Food Chemistry.  338 (2021)  - p. 128083 , 2021
Link: https://doi.org/10.1016/..
 
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6

Encapsulation and delivery of bioactive citrus pomace polyp..:

Caballero, Sarah ; Li, Yao Olive ; McClements, David Julian.
Critical Reviews in Food Science and Nutrition.  62 (2021)  29 - p. 8028-8044 , 2021
Link: https://doi.org/10.1080/..
 
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7

Formation of biopolymer complexes composed of pea protein a..:

Cuevas-Bernardino, Juan C. ; Leyva-Gutierrez, Francisco M.A. ; Vernon-Carter, E. Jaime...
Food Hydrocolloids.  77 (2018)  - p. 736-745 , 2018
Link: https://doi.org/10.1016/..
 
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8

Encapsulation systems for lutein: A review:

Steiner, Benjamin M. ; McClements, David Julian ; Davidov-Pardo, Gabriel
Trends in Food Science & Technology.  82 (2018)  - p. 71-81 , 2018
Link: https://doi.org/10.1016/..
 
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9

Controlled release of flavor oil nanoemulsions encapsulated..:

Kwan, Anya ; Davidov-Pardo, Gabriel
Food Chemistry.  250 (2018)  - p. 46-53 , 2018
Link: https://doi.org/10.1016/..
 
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10

Lutein-enriched emulsion-based delivery systems: Influence ..:

Davidov-Pardo, Gabriel ; Gumus, Cansu Ekin ; McClements, David Julian
Food Chemistry.  196 (2016)  - p. 821-827 , 2016
Link: https://doi.org/10.1016/..
 
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11

Lutein-enriched emulsion-based delivery systems: Impact of ..:

Gumus, Cansu Ekin ; Davidov-Pardo, Gabriel ; McClements, David Julian
Food Hydrocolloids.  60 (2016)  - p. 38-49 , 2016
Link: https://doi.org/10.1016/..
 
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12

Nutraceutical delivery systems: Resveratrol encapsulation i..:

Davidov-Pardo, Gabriel ; McClements, David Julian
Food Chemistry.  167 (2015)  - p. 205-212 , 2015
Link: https://doi.org/10.1016/..
 
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13

Encapsulation of resveratrol in biopolymer particles produc..:

Joye, Iris J. ; Davidov-Pardo, Gabriel ; McClements, David Julian
Food Hydrocolloids.  49 (2015)  - p. 127-134 , 2015
Link: https://doi.org/10.1016/..
 
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14

Encapsulation of resveratrol in biopolymer particles produc..:

Davidov-Pardo, Gabriel ; Joye, Iris J. ; McClements, David Julian
Food Hydrocolloids.  45 (2015)  - p. 309-316 , 2015
Link: https://doi.org/10.1016/..
 
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15

List of Contributors:

, In: Microencapsulation and Microspheres for Food Applications,
Arozarena, Iñigo ; Balcão, Victor M. ; Borges, Soraia Vilela... - p. xv-xvii , 2015
Link: https://doi.org/10.1016/..
 
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