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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
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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2
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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3
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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4
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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5
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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6
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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7
Phytosterol oxidation in oil-in-water emulsions and bulk oil
Phytosterol oxidation in oil-in-water emulsions and bulk oil
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Phytosterol oxidation in oil-in-water emulsions and bulk oil

Cercaci, Luisito ; Rodriguez-Estrada, Maria T. ; Lercker, Giovanni ; Decker, Eric A.

Food chemistry, 2007, Vol.102 (1), p.161-167 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids
Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids
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Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids

Alamed, Jean ; McClements, D. Julian ; Decker, Eric A.

Food chemistry, 2006-04, Vol.95 (4), p.585-590 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
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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10
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin
Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin
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Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

Katsuda, Marly S ; McClements, D. J ; Miglioranza, Lucia H. S ; Decker, Eric A

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5926-5931 [Periódico revisado por pares]

United States: American Chemical Society

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