Showing results (21-30 of 70) with videos related to

Sort By:
Pageof 7
Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.
Food Chemistry|December 16, 2017
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier typeCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Food Chemistry|September 8, 2012
Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibilityCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Food Chemistry|March 29, 2020
Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentrationMahesh Kharat, Matt Skrzynski, Eric Andrew Decker, et al.
Food & Function|November 17, 2011
Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditionsTanushree Tokle, Uri Lesmes, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsionChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
Food Chemistry|September 8, 2012
Inhibition of β-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidantsCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Food & Function|October 15, 2014
Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systemsYing Yang, Eric Andrew Decker, Hang Xiao, et al.
Food Chemistry|October 18, 2017
Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stabilityFabienne Weigel, Jochen Weiss, Eric Andrew Decker, et al.
Journal of Agricultural and Food Chemistry|June 10, 2010
Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranesVenkateshwarlu Gudipati, Sandra Sandra, David Julian McClements, et al.
Pageof 7