skip to main content
Idioma:
Refinado por: assunto: Agriculture remover assunto: Fat Industries remover assunto: Physical Sciences remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
2
Spray-Dried Multilayered Emulsions as a Delivery Method for ω-3 Fatty acids into Food Systems
Spray-Dried Multilayered Emulsions as a Delivery Method for ω-3 Fatty acids into Food Systems
Material Type:
Artigo 		Adicionar ao Meu Espaço

Spray-Dried Multilayered Emulsions as a Delivery Method for ω-3 Fatty acids into Food Systems

Shaw, Lauren A ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.3112-3119 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
3
Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions
Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
4
Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes
Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes

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

Journal of agricultural and food chemistry, 2005-10, Vol.53 (21), p.8365-8371 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
5
Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology
Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology

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

Journal of agricultural and food chemistry, 2005-06, Vol.53 (11), p.4561-4566 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
6
The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions
The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions
Material Type:
Artigo 		Adicionar ao Meu Espaço

The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions

Chaiyasit, Wilailuk ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4982-4988 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
8
Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil

Chaiyasit, Wilailuk ; McClements, D. Julian ; Weiss, Jochen ; Decker, Eric A

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.550-556 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
9
Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase
Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase

Kellerby, Sarah S ; Gu, Yeun Suk ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2006-12, Vol.54 (26), p.10222-10227 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Data de Publicação 

De até
Refinar
  1. Antes de1999  (1)
  2. 1999Até2003  (2)
  3. 2004Até2004  (1)
  4. 2005Até2006  (4)
  5. Após 2006  (4)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.