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Food Research International (Ottawa, Ont.)|February 3, 2024
Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidantsCheryl Chung, Stefan Baier, David Julian McClements, et al.Journal of Agricultural and Food Chemistry|May 10, 2013
Stabilization of soybean oil bodies by enzyme (laccase) cross-linking of adsorbed beet pectin coatingsBingcan Chen, David Julian McClements, David A Gray, et al.Food Research International (Ottawa, Ont.)|March 12, 2020
Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackersThanh Phuong Vu, Lili He, David Julian McClements, et al.Journal of Agricultural and Food Chemistry|February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic depositionDaigo Iwanaga, David Gray, Eric Andrew Decker, et al.Food Research International (Ottawa, Ont.)|April 30, 2017
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion studyRuojie Zhang, Zipei Zhang, Hui Zhang, et al.Journal of Agricultural and Food Chemistry|November 20, 2009
Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid dropletsMin Hu, Yan Li, Eric Andrew Decker, et al.Food Research International (Ottawa, Ont.)|March 17, 2018
Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiersBingcan Chen, Jiajia Rao, Yangping Ding, et al.Food & Function|July 23, 2011
Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and TroloxBingcan Chen, Ashley Han, Michaël Laguerre, et al.Journal of Food Science|August 21, 2010
Influence of droplet charge on the chemical stability of citral in oil-in-water emulsionsSeung Jun Choi, Eric Andrew Decker, Lulu Henson, et al.Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.Pageof 7