Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

D J McClements

Showing results (21-30 of 49) with videos related to

Pageof 5
Sort By:
Journal 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 McClements
Langmuir : 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 McClements
Langmuir : 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 McClements
Langmuir : 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 McClements
Journal 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 Decker
Advances 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 German
Journal 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 McClements
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 Decker
Journal 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 Decker
Journal 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.
Pageof 5

Showing results (21-30 of 49) with videos related to

Sort By:
Pageof 5
Journal 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 McClements
Langmuir : 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 McClements
Langmuir : 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 McClements
Langmuir : 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 McClements
Journal 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 Decker
Advances 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 German
Journal 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 McClements
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 Decker
Journal 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 Decker
Journal 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.
Pageof 5