skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Physical Sciences remover
Result Number Material Type Add to My Shelf Action Record Details and Options
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
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
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
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (67)
  2. Revistas revisadas por pares (68)

Data de Publicação 

De até
Refinar
  1. Antes de1992  (3)
  2. 1992Até1995  (11)
  3. 1996Até1999  (9)
  4. 2000Até2006  (31)
  5. Após 2006  (15)
  6. Mais opções open sub menu

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

Buscando em bases de dados remotas. Favor aguardar.