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Langmuir : the ACS Journal of Surfaces and Colloids|February 19, 2010
Formation of protein-rich coatings around lipid droplets using the electrostatic deposition methodYoung-Hee Cho, Eric Andrew Decker, David Julian McClementsFood Research International (Ottawa, Ont.)|September 11, 2017
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteinsCansu Ekin Gumus, Eric Andrew Decker, David Julian McClementsJournal of Agricultural and Food Chemistry|March 28, 2014
Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and LysolecithinDavid Julian McClements, Eric Andrew Decker, Seung Jun ChoiNeuroradiology|September 15, 2005
Lyme disease of the brainstemPeter Kalina, Andrew Decker, Ezriel Kornel, et al.Food & Function|December 22, 2018
A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oilQiang Wang, Eric Andrew Decker, Jiajia Rao, et al.Langmuir : the ACS Journal of Surfaces and Colloids|May 14, 2009
Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid dropletsYoung-Hee Cho, Eric Andrew Decker, David Julian McClementsCritical Reviews in Food Science and Nutrition|June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foodsDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.Journal of Agricultural and Food Chemistry|October 23, 2010
Physical structures in soybean oil and their impact on lipid oxidationBingcan Chen, Ashley Han, David Julian McClements, et al.Journal of the Science of Food and Agriculture|May 8, 2013
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailabilityJiajia Rao, Eric Andrew Decker, Hang Xiao, et al.Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.Pageof 7