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E A Decker

Showing results (11-20 of 45) with videos related to

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Biochemistry. Biokhimiia|August 22, 2000
A re-evaluation of the antioxidant activity of purified carnosineE A Decker, S A Livisay, S Zhou
Meat Science|November 9, 2011
Antioxidant activity of mechanically separated pork extractsJ Gopalakrishnan, E A Decker, W J Means
Journal of Food Science|November 13, 2007
Emulsion-based delivery systems for lipophilic bioactive componentsD J McClements, E A Decker, J Weiss
Journal of Agricultural and Food Chemistry|May 4, 2000
Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion dropletsL Mei, D J McClements, E A Decker
Journal of Food Science|November 24, 2007
Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginateS Pallandre, E A Decker, D J McClements
Meat Science|November 9, 2011
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground porkS K Lee, L Mei, E A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pHH-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry|December 10, 1999
The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsionsJ R Mancuso, D J McClements, E A Decker
Journal of Agricultural and Food Chemistry|November 14, 2002
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulinH-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry|February 26, 2000
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsionsJ R Mancuso, D J McClements, E A Decker
Pageof 5

Showing results (11-20 of 45) with videos related to

Sort By:
Pageof 5
Biochemistry. Biokhimiia|August 22, 2000
A re-evaluation of the antioxidant activity of purified carnosineE A Decker, S A Livisay, S Zhou
Meat Science|November 9, 2011
Antioxidant activity of mechanically separated pork extractsJ Gopalakrishnan, E A Decker, W J Means
Journal of Food Science|November 13, 2007
Emulsion-based delivery systems for lipophilic bioactive componentsD J McClements, E A Decker, J Weiss
Journal of Agricultural and Food Chemistry|May 4, 2000
Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion dropletsL Mei, D J McClements, E A Decker
Journal of Food Science|November 24, 2007
Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginateS Pallandre, E A Decker, D J McClements
Meat Science|November 9, 2011
Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground porkS K Lee, L Mei, E A Decker
Langmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pHH-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry|December 10, 1999
The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsionsJ R Mancuso, D J McClements, E A Decker
Journal of Agricultural and Food Chemistry|November 14, 2002
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulinH-J Kim, E A Decker, D J McClements
Journal of Agricultural and Food Chemistry|February 26, 2000
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsionsJ R Mancuso, D J McClements, E A Decker
Pageof 5