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D Julian McClements

Showing results (41-50 of 89) with videos related to

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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|January 23, 2014
Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsionsJianhua Yi, Zhenbao Zhu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|March 7, 2009
Relationships between free radical scavenging and antioxidant activity in foodsJean Alamed, Wilailuk Chaiyasit, D Julian McClements, et al.
Food Chemistry|September 2, 2020
Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsionsSibel Uluata, Gokhan Durmaz, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 1, 2008
Impact of surface-active compounds on physicochemical and oxidative properties of edible oilWilailuk Chaiyasit, D Julian McClements, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|March 13, 2012
New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micellesBingcan Chen, Atikorn Panya, D Julian McClements, et al.
Current Developments in Nutrition|October 3, 2023
Cannabidiol and Intestinal Motility: a Systematic ReviewGalaxie Story, Carrie-Ellen Briere, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 6, 2021
Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water EmulsionsMitchell D Culler, Raffaella Inchingolo, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranesLydie Moreau, Hyun-Jung Kim, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhuaYoungjoon Park, Stephen D Kelleher, D Julian McClements, et al.
Pageof 9

Showing results (41-50 of 89) with videos related to

Sort By:
Pageof 9
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|January 23, 2014
Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsionsJianhua Yi, Zhenbao Zhu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|March 7, 2009
Relationships between free radical scavenging and antioxidant activity in foodsJean Alamed, Wilailuk Chaiyasit, D Julian McClements, et al.
Food Chemistry|September 2, 2020
Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsionsSibel Uluata, Gokhan Durmaz, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 1, 2008
Impact of surface-active compounds on physicochemical and oxidative properties of edible oilWilailuk Chaiyasit, D Julian McClements, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|March 13, 2012
New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micellesBingcan Chen, Atikorn Panya, D Julian McClements, et al.
Current Developments in Nutrition|October 3, 2023
Cannabidiol and Intestinal Motility: a Systematic ReviewGalaxie Story, Carrie-Ellen Briere, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 6, 2021
Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water EmulsionsMitchell D Culler, Raffaella Inchingolo, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|October 16, 2003
Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranesLydie Moreau, Hyun-Jung Kim, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry|February 5, 2004
Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhuaYoungjoon Park, Stephen D Kelleher, D Julian McClements, et al.
Pageof 9