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D Julian McClements

Showing results (31-40 of 89) with videos related to

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Journal of Agricultural and Food Chemistry|October 11, 2015
Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic SurfactantsSibel Uluata, 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
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.
Journal of Agricultural and Food Chemistry|September 19, 2002
Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsionYoung-Je Cho, D Julian McClements, Eric A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|June 15, 2005
Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatinYeun Suk Gu, A Eric Decker, D Julian McClements
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
Pageof 9

Showing results (31-40 of 89) with videos related to

Sort By:
Pageof 9
Journal of Agricultural and Food Chemistry|October 11, 2015
Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic SurfactantsSibel Uluata, 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
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.
Journal of Agricultural and Food Chemistry|September 19, 2002
Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsionYoung-Je Cho, D Julian McClements, Eric A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|June 15, 2005
Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatinYeun Suk Gu, A Eric Decker, D Julian McClements
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
Pageof 9