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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
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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4
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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5
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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6
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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7
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
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Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

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

Food hydrocolloids, 2005, Vol.19 (1), p.83-91 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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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
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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10
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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