Showing results (21-30 of 53) with videos related to
Sort By:
Pageof 6
Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteinsA Kulmyrzaev, C Bryant, D J McClementsJournal of Food Science|November 13, 2007
Emulsion-based delivery systems for lipophilic bioactive componentsD J McClements, E A Decker, J WeissJournal of Agricultural and Food Chemistry|May 4, 2000
Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion dropletsL Mei, D J McClements, E A DeckerJournal of Food Science|November 24, 2007
Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginateS Pallandre, E A Decker, D J McClementsLangmuir : the ACS Journal of Surfaces and Colloids|February 8, 2006
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7H J Kim, E A Decker, D J McClementsLangmuir : the ACS Journal of Surfaces and Colloids|November 17, 2004
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperatureH-J Kim, E A Decker, D J McClementsLangmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pHH-J Kim, E A Decker, D J McClementsJournal of Agricultural and Food Chemistry|December 10, 1999
The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsionsJ R Mancuso, D J McClements, E A DeckerAdvances in Experimental Medicine and Biology|January 1, 1997
Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsionsF J Monahan, D J McClements, J B GermanJournal of Agricultural and Food Chemistry|November 14, 2002
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulinH-J Kim, E A Decker, D J McClementsPageof 6