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D Julian McClements

Showing results (11-20 of 89) with videos related to

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Journal of Agricultural and Food Chemistry|January 9, 2009
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactantParita Thanasukarn, Rungnaphar Pongsawatmanit, D Julian McClements
Journal of Agricultural and Food Chemistry|August 21, 2003
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Journal of Colloid and Interface Science|May 18, 2005
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranesYeun Suk Gu, L Regnier, D Julian McClements
Journal of Agricultural and Food Chemistry|August 5, 2004
Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsionsMin Hu, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|July 9, 2004
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsionsHabibollah Faraji, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|November 24, 2005
Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsionsSaori Okuda, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|February 5, 2015
How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsionsSibel Uluata, D Julian McClements, Eric A Decker
Food Chemistry|January 31, 2020
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|December 21, 2019
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water EmulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|March 6, 2003
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolateMin Hu, D Julian McClements, Eric A Decker
Pageof 9

Showing results (11-20 of 89) with videos related to

Sort By:
Pageof 9
Journal of Agricultural and Food Chemistry|January 9, 2009
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactantParita Thanasukarn, Rungnaphar Pongsawatmanit, D Julian McClements
Journal of Agricultural and Food Chemistry|August 21, 2003
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Journal of Colloid and Interface Science|May 18, 2005
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranesYeun Suk Gu, L Regnier, D Julian McClements
Journal of Agricultural and Food Chemistry|August 5, 2004
Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsionsMin Hu, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|July 9, 2004
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsionsHabibollah Faraji, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|November 24, 2005
Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsionsSaori Okuda, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|February 5, 2015
How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsionsSibel Uluata, D Julian McClements, Eric A Decker
Food Chemistry|January 31, 2020
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|December 21, 2019
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water EmulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|March 6, 2003
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolateMin Hu, D Julian McClements, Eric A Decker
Pageof 9