Showing results (31-40 of 53) with videos related to
Sort By:
Pageof 6
Journal of Agricultural and Food Chemistry|February 26, 2000
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsionsJ R Mancuso, D J McClements, E A DeckerJournal of Agricultural and Food Chemistry|October 16, 2001
Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersionsC D Nuchi, D J McClements, E A DeckerJournal of Food Science|February 26, 2009
Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregatesR Santipanichwong, M Suphantharika, J Weiss, et al.Journal of Agricultural and Food Chemistry|December 10, 1999
Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherolJ R Mancuso, D J McClements, E A DeckerJournal of Food Science|November 22, 2008
Thermal properties of ration components as affected by moisture content and water activity during freezingJ Li, P Chinachoti, D Wang, et al.Langmuir : the ACS Journal of Surfaces and Colloids|December 25, 2008
Nanofibers as carrier systems for antimicrobial microemulsions. Part I: fabrication and characterizationC Kriegel, K M Kit, D J McClements, et al.Food & Function|January 25, 2017
The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo studyL Salvia-Trujillo, B Fumiaki, Y Park, et al.Journal of Agricultural and Food Chemistry|August 24, 2000
Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsionsW Chaiyasit, M P Silvestre, D J McClements, et al.Journal of Applied Microbiology|July 18, 2017
Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oilL Ghaderi, R Moghimi, A Aliahmadi, et al.Journal of Agricultural and Food Chemistry|May 23, 2000
Mechanisms of the antioxidant activity of a high molecular weight fraction of wheyL M Tong, S Sasaki, D J McClements, et al.Pageof 6