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Biotechnology Progress|June 23, 2011
Protein extraction by Winsor-III microemulsion systemsJavier A Gomez del Rio, Douglas G Hayes
Journal of Agricultural and Food Chemistry|June 17, 2008
Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parametersTao Wu, Svetlana Zivanovic, Douglas G Hayes, et al.
Journal of Agricultural and Food Chemistry|September 7, 2013
Transparent dispersions of milk-fat-based nanostructured lipid carriers for delivery of β-caroteneLinhan Zhang, Douglas G Hayes, Guoxun Chen, et al.
Foods (Basel, Switzerland)|November 11, 2022
Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying OilsLulu Cui, Jiwang Chen, Jinling Zhai, et al.
ACS Applied Materials & Interfaces|April 25, 2022
Microemulsions as Emerging Electrolytes: The Correlation of Structure to Electrochemical ResponseAdam E Imel, Brian Barth, Douglas G Hayes, et al.
Journal of Visualized Experiments : Jove|June 23, 2025
Quantification of Polybutylene Adipate Terephthalate-based Micro- and Nano-plastics from Soil Using Proton Nuclear Magnetic Resonance SpectroscopyAlexis B Gillmore, Carlos A Steren, Douglas G Hayes, et al.
Soft Matter|June 13, 2018
Observation of a structural gradient in Winsor-III microemulsion systemsDouglas G Hayes, Sai Venkatesh Pingali, Hugh M O'Neill, et al.
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