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D Julian

Showing results (61-70 of 212) with videos related to

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Journal of the American Chemical Society|April 28, 2005
Total synthesis of (+)-13-deoxytedanolideLisa D Julian, Jason S Newcom, William R Roush
Langmuir : the ACS Journal of Surfaces and Colloids|October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processingYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|March 21, 2007
Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systemsLauren A Shaw, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water EmulsionsGautam K Samdani, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxidesSarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsionsYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|December 22, 2005
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsionsRyan J Elias, D Julian McClements, Eric A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|August 23, 2006
Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated dropletsYeun Suk Gu, Eric A Decker, D Julian McClements
Therapie|January 1, 1976
[The isoprenaline test. Importance in the study of adrenergic beta function]F C Hugues, D Julian, Y Munera, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteinsEkasit Onsaard, Manee Vittayanont, Sukoncheun Srigam, et al.
Pageof 22

Showing results (61-70 of 212) with videos related to

Sort By:
Pageof 22
Journal of the American Chemical Society|April 28, 2005
Total synthesis of (+)-13-deoxytedanolideLisa D Julian, Jason S Newcom, William R Roush
Langmuir : the ACS Journal of Surfaces and Colloids|October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processingYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|March 21, 2007
Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systemsLauren A Shaw, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water EmulsionsGautam K Samdani, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxidesSarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsionsYeun Suk Gu, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|December 22, 2005
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsionsRyan J Elias, D Julian McClements, Eric A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|August 23, 2006
Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated dropletsYeun Suk Gu, Eric A Decker, D Julian McClements
Therapie|January 1, 1976
[The isoprenaline test. Importance in the study of adrenergic beta function]F C Hugues, D Julian, Y Munera, et al.
Journal of Agricultural and Food Chemistry|July 7, 2005
Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteinsEkasit Onsaard, Manee Vittayanont, Sukoncheun Srigam, et al.
Pageof 22