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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Surh, Jeonghee ; Decker, Eric A. ; McClements, D. Julian

Food hydrocolloids, 2006-07, Vol.20 (5), p.607-618 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
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Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique

Aoki, Tomoko ; Decker, Eric A. ; McClements, D.Julian

Food hydrocolloids, 2005-03, Vol.19 (2), p.209-220 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model
Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model
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Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model

Beysseriat, Maud ; Decker, Eric A. ; McClements, D. Julian

Food hydrocolloids, 2006-08, Vol.20 (6), p.800-809 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions
Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions
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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

Faraji, Habibollah ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4558-4564 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids
Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids
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Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids

Bonnaire, Lucile ; Sandra, Sandra ; Helgason, Thrandur ; Decker, Eric Andrew ; Weiss, Jochen ; McClements, David Julian

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3791-3797 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions
Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions
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Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions

Boon, Caitlin S ; Xu, Zhimin ; Yue, Xiaohua ; McClements, D. Julian ; Weiss, Jochen ; Decker, Eric A

Journal of agricultural and food chemistry, 2008-02, Vol.56 (4), p.1408-1414 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition
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Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

Iwanaga, Daigo ; Gray, David ; Decker, Eric Andrew ; Weiss, Jochen ; McClements, David Julian

Journal of agricultural and food chemistry, 2008-03, Vol.56 (6), p.2240-2245 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
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Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Klinkesorn, Utai ; Sophanodora, Pairat ; Chinachoti, Pavinee ; Decker, Eric A. ; McClements, D. Julian

Food hydrocolloids, 2005-11, Vol.19 (6), p.1044-1053 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Quantitation of Carnosine in Humans Plasma after Dietary Consumption of Beef
Quantitation of Carnosine in Humans Plasma after Dietary Consumption of Beef
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Quantitation of Carnosine in Humans Plasma after Dietary Consumption of Beef

Park, Young Joon ; Volpe, Stella L ; Decker, Eric A

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4736-4739 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
The Effects of Surfactant Type, pH, and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions
The Effects of Surfactant Type, pH, and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions
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The Effects of Surfactant Type, pH, and Chelators on the Oxidation of Salmon Oil-in-Water Emulsions

Mancuso, Jennifer R ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4112-4116 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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