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1
Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets
Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets
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Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets

Gu, Yeun-Suk ; Decker, E.A. ; McClements, D. Julian

Food hydrocolloids, 2007, Vol.21 (4), p.516-526 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
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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3
The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles
The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles
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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles

Thanonkaew, Amonrat ; Benjakul, Soottawat ; Visessanguan, Wonnop ; Decker, Eric A.

Food chemistry, 2006-04, Vol.95 (4), p.591-599 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions
Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions
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Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions

Elias, Ryan J ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10248-10253 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
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Properties and stability of oil-in-water emulsions stabilized by fish gelatin

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

Food hydrocolloids, 2006, Vol.20 (5), p.596-606 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
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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7
Antioxidant Mechanisms of Caseinophosphopeptides and Casein Hydrolysates and Their Application in Ground Beef
Antioxidant Mechanisms of Caseinophosphopeptides and Casein Hydrolysates and Their Application in Ground Beef
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Antioxidant Mechanisms of Caseinophosphopeptides and Casein Hydrolysates and Their Application in Ground Beef

Díaz, Mariana ; Decker, Eric A

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8208-8213 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
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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9
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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10
Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
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Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions

Djordjevic, Darinka ; Cercaci, Luisito ; Alamed, Jean ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3585-3591 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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