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D

David W. Everett

Institute of Animal Science

H指数:35

被引数:3,848

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Mutual solubilization of two intrinsically insoluble proteins via pH-driven co-assembly for ice recrystallization inhibition

两种固有不可溶性蛋白质通过pH驱动的共组装实现相互增溶用于抑制冰重结晶

Food Hydrocolloids

IF12.4

2026-07-080

PRE

Building a Sustainable Dairy Industry-Forging a Path of Synergy Between Nutrition, Animal Health and Environmental Stewardship

构建可持续乳制品产业——在营养、动物健康和环境管理之间建立协同作用的路径

Animal Research and One Health

IF0

2026-05-010

OAAI

Tofu as a Natural Food Delivery System for Curcumin

豆腐作为一种天然食物递送系统用于姜黄素

ACS Food Science & Technology

IF2.8

2026-03-100

PRE

Milk: Nature's Unique Nutritional Package

牛奶：自然界独特的营养包

Animal Research and One Health

IF0

2026-02-010

OAAI

Exploring nutritional composition and bioactive properties of Gymnema lactiferum (Ceylon cow plant) for food applications

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2025-06-010

OAAI

Amyloid fibrils for β-carotene delivery - Influence of self-assembled structures on binding and in vitro release behavior

IF9.8

2025-02-010

PRE

Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Digestion of food proteins: the role of pepsin

食物蛋白质的消化：胃蛋白酶的作用

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2025-01-211

OA

Functional Significance of Probiotic Bacterial Interactions with Milk Fat Globules in a Human Host

人类宿主中益生菌与乳脂球相互作用的功能意义

IF4.2

2025-01-210

OAAI

Dairy Foods: A Matrix for Human Health and Precision Nutrition- The impact of the dairy food matrix on digestion and absorption

乳制品：人类健康与精准营养的基质——乳制品基质对消化和吸收的影响

JOURNAL OF DAIRY SCIENCE

IF4.4

2025-01-010

OAAI

Hydroxypropyl methycellulose-galactomannan binary complexes achieving 55 wt% curcumin loading capacity: Mechanism and in vitro bioactivity

羟丙基甲基纤维素-半乳甘露聚糖二元复合物实现55 wt%姜黄素负载能力：机制与体外生物活性

FOOD HYDROCOLLOIDS

IF12.4

2024-11-010

PRE

Gymnema lactiferum: A Review of Its Traditional Applications, Phytochemical Constituents, and Biological Properties

FOOD SCIENCE & NUTRITION

IF3.8

2024-10-160

OAAI

Evaluation of Extraction Techniques for Recovery of Microalgal Lipids under Different Growth Conditions

不同生长条件下微藻油脂提取技术的评价

IF4.3

2024-06-241

OAAI

Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk

INTERNATIONAL DAIRY JOURNAL

IF3.4

2024-06-016

OAAI

Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-012

PRE

(NaPO3)6-modulated reassembly of encapsulated curcumin nanoparticles from yolk granules: Preparation, characterization, and bioavailability

JOURNAL OF MOLECULAR LIQUIDS

IF5.2

2023-12-011

PRE

Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins (vol 105, pg 990, 2022)

JOURNAL OF DAIRY SCIENCE

IF4.4

2023-11-010

OAAI

Cholesterol stabilization of phospholipid vesicles against bile-induced solubilization

CHEMISTRY AND PHYSICS OF LIPIDS

IF2.8

2023-05-017

PRE

Novel source of microalgal lipids for infant formula

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-05-017

OAAI

Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk

FOOD HYDROCOLLOIDS

IF12.4

2023-05-016

OA