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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
Antioxidant Activity of Whey in a Salmon Oil Emulsion
Antioxidant Activity of Whey in a Salmon Oil Emulsion
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Antioxidant Activity of Whey in a Salmon Oil Emulsion

Tong, L.M. ; Sasaki, S. ; McClements, D.J. ; Decker, E.A.

Journal of food science, 2000-11, Vol.65 (8), p.1325-1329 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Role of Physical Structures in Bulk Oils on Lipid Oxidation
Role of Physical Structures in Bulk Oils on Lipid Oxidation
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Role of Physical Structures in Bulk Oils on Lipid Oxidation

Chaiyasit, W ; Elias, R.J ; McClements, D.J ; Decker, E.A

Critical reviews in food science and nutrition, 2007-01, Vol.47 (3), p.299-317 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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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
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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9
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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10
The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions
The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions
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The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions

Chaiyasit, Wilailuk ; McClements, D. Julian ; Decker, Eric A

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4982-4988 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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