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31
Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels
Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels
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Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels

Chanasattru, Wanlop ; Decker, Eric A. ; McClements, D. Julian

Food chemistry, 2007, Vol.103 (2), p.512-520 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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32
Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility
Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility
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Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility

Park, Gang Yong ; Mun, Saehun ; Park, Yooheon ; Rhee, Siyeon ; Decker, Eric A. ; Weiss, Jochen ; McClements, D. Julian ; Park, Yeonhwa

Food chemistry, 2007, Vol.104 (2), p.761-767 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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33
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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34
Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes
Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes
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Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes

Surh, Jeonghee ; Gu, Yeun Suk ; Decker, Eric A ; McClements, D. Julian

Journal of agricultural and food chemistry, 2005-05, Vol.53 (10), p.4236-4244 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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35
Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions
Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions
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Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions

Kim, Hyun-Jung ; Decker, Eric A. ; Julian McClements, D.

Food hydrocolloids, 2006, Vol.20 (5), p.586-595 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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36
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
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Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

Baik, M.Y ; Suhendro, E.L ; Nawar, W.W ; McClements, D.J ; Decker, E.A ; Chinachoti, P

Journal of the American Oil Chemists' Society, 2004-04, Vol.81 (4), p.355-360 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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37
Impact of Lipid Physical State on the Oxidation of Methyl Linolenate in Oil-in-Water Emulsions
Impact of Lipid Physical State on the Oxidation of Methyl Linolenate in Oil-in-Water Emulsions
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Impact of Lipid Physical State on the Oxidation of Methyl Linolenate in Oil-in-Water Emulsions

Okuda, Saori ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9624-9628 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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38
Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
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Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions

Hu, Min ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2004-08, Vol.52 (16), p.5272-5276 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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39
Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation
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Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation

Mei, Longyuan ; Decker, Eric A ; McClements, D. Julian

Journal of agricultural and food chemistry, 1998-12, Vol.46 (12), p.5072-5077 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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40
Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl
Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl
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Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl

Mei, Longyuan ; McClements, D.Julian ; Wu, Junnan ; Decker, Eric A

Food chemistry, 1998-03, Vol.61 (3), p.307-312 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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