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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
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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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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
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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

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3
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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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
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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

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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
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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

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6
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
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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

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7
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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8
Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol
Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol
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Ability of Iron To Promote Surfactant Peroxide Decomposition and Oxidize α-Tocopherol

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

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4146-4149 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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