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D Julian McClements

Showing results (51-60 of 89) with videos related to

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Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Role of physical structures in bulk oils on lipid oxidationWilailuk Chaiyasit, Ryan J Elias, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 4, 2007
Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water dropletsJeonghee Surh, Goran T Vladisavljevi Cacute, Saehun Mun, et al.
Journal of Agricultural and Food Chemistry|February 21, 2002
Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsionsMark P Richards, Wilailuk Chaiyasit, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|March 7, 2009
Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsionsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|September 5, 2002
Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsionsCarla D Nuchi, Pilar Hernandez, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase compositionYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsionsMariana Díaz, Christopher M Dunn, D Julian McClements, et al.
Food Chemistry|January 19, 2016
Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloidsRika Homma, David R Johnson, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|May 12, 2005
Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranesJeonghee Surh, Yeun Suk Gu, Eric A Decker, et al.
Pageof 9

Showing results (51-60 of 89) with videos related to

Sort By:
Pageof 9
Critical Reviews in Food Science and Nutrition|June 15, 2010
Factors influencing the chemical stability of carotenoids in foodsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Critical Reviews in Food Science and Nutrition|April 25, 2007
Role of physical structures in bulk oils on lipid oxidationWilailuk Chaiyasit, Ryan J Elias, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 4, 2007
Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water dropletsJeonghee Surh, Goran T Vladisavljevi Cacute, Saehun Mun, et al.
Journal of Agricultural and Food Chemistry|February 21, 2002
Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsionsMark P Richards, Wilailuk Chaiyasit, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|March 7, 2009
Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsionsCaitlin S Boon, D Julian McClements, Jochen Weiss, et al.
Journal of Agricultural and Food Chemistry|September 5, 2002
Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsionsCarla D Nuchi, Pilar Hernandez, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase compositionYeun Suk Gu, Maria G Corradini, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|April 3, 2003
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsionsMariana Díaz, Christopher M Dunn, D Julian McClements, et al.
Food Chemistry|January 19, 2016
Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloidsRika Homma, David R Johnson, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry|May 12, 2005
Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranesJeonghee Surh, Yeun Suk Gu, Eric A Decker, et al.
Pageof 9