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D Julian McClements

Showing results (81-90 of 89) with videos related to

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Journal of Agricultural and Food Chemistry|March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomesAtikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
Journal of Agricultural and Food Chemistry|November 17, 2009
Citral stability in oil-in-water emulsions with solid or liquid octadecaneLongyuan Mei, Seung Jun Choi, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 7, 2006
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersionsRyan J Elias, Juma D Bridgewater, Richard W Vachet, et al.
Food Chemistry|February 7, 2018
Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegansPeiyi Shen, Jonathan C Kershaw, Yiren Yue, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Journal of Agricultural and Food Chemistry|September 20, 2012
Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?Atikorn Panya, Ketinun Kittipongpittaya, Mickaël Laguerre, et al.
Journal of Agricultural and Food Chemistry|May 12, 2021
Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-TocopherolRaffaella Inchingolo, Ipek Bayram, Sibel Uluata, et al.
Food Chemistry|April 16, 2015
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing themLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
The Journal of Dairy Research|September 22, 2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsionCelia P Chee, Jason J Gallaher, Darinka Djordjevic, et al.
Pageof 9

Showing results (81-90 of 89) with videos related to

Sort By:
Pageof 9
You have reached the last page of results.This site can display upto 89 results.
Journal of Agricultural and Food Chemistry|March 23, 2010
Effects of chitosan and rosmarinate esters on the physical and oxidative stability of liposomesAtikorn Panya, Mickael Laguerre, Jerome Lecomte, et al.
Journal of Agricultural and Food Chemistry|November 17, 2009
Citral stability in oil-in-water emulsions with solid or liquid octadecaneLongyuan Mei, Seung Jun Choi, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry|December 7, 2006
Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersionsRyan J Elias, Juma D Bridgewater, Richard W Vachet, et al.
Food Chemistry|February 7, 2018
Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegansPeiyi Shen, Jonathan C Kershaw, Yiren Yue, et al.
Critical Reviews in Food Science and Nutrition|June 11, 2014
What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradoxMickaël Laguerre, Christelle Bayrasy, Atikorn Panya, et al.
Journal of Agricultural and Food Chemistry|September 20, 2012
Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?Atikorn Panya, Ketinun Kittipongpittaya, Mickaël Laguerre, et al.
Journal of Agricultural and Food Chemistry|May 12, 2021
Ability of Sodium Dodecyl Sulfate (SDS) Micelles to Increase the Antioxidant Activity of α-TocopherolRaffaella Inchingolo, Ipek Bayram, Sibel Uluata, et al.
Food Chemistry|April 16, 2015
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing themLorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, et al.
The Journal of Dairy Research|September 22, 2005
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsionCelia P Chee, Jason J Gallaher, Darinka Djordjevic, et al.
Pageof 9