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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
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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2
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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3
Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin
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Impact of glycerol on thermostability and heat-induced gelation of bovine serum albumin

Baier, Stefan K. ; Decker, Eric A. ; McClements, D.Julian

Food hydrocolloids, 2004, Vol.18 (1), p.91-100 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil
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Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

Baik, M.Y ; Suhendro, E.L ; Nawar, W.W ; McClements, D.J ; Decker, E.A ; Chinachoti, P

Journal of the American Oil Chemists' Society, 2004-04, Vol.81 (4), p.355-360 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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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
Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids
Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids
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Influence of Lipid Physical State on the in Vitro Digestibility of Emulsified Lipids

Bonnaire, Lucile ; Sandra, Sandra ; Helgason, Thrandur ; Decker, Eric Andrew ; Weiss, Jochen ; McClements, David Julian

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3791-3797 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
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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8
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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9
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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10
Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
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Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil

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

Journal of agricultural and food chemistry, 2008-01, Vol.56 (2), p.550-556 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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