Search research articles
Contact Us
Filters
Showing results (101-110 of 161) with videos related to
Page
of 17
Sort By:
Journal of Agricultural and Food Chemistry
|
October 13, 2005
Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes
Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry
|
November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions
Shiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2015
Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters
Rika Homma, Karin Suzuki, Leqi Cui, et al.
Food Chemistry
|
April 9, 2013
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion
Duoxia Xu, Fang Yuan, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry
|
April 11, 2007
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions
Darinka Djordjevic, Luisito Cercaci, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase
Sarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
June 15, 2019
Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil
Na Xu, Anuj G Shanbhag, Bo Li, et al.
Nutrients
|
August 27, 2021
Role of Food Industry in Promoting Healthy and Sustainable Diets
Kevin B Miller, James O Eckberg, Eric A Decker, et al.
Food Chemistry
|
December 18, 2015
Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
Leqi Cui, Hyung Taek Cho, D Julian McClements, et al.
Page
of 17
Search research articles
Search
Showing results (101-110 of 161) with videos related to
Sort By:
Page
of 17
Journal of Agricultural and Food Chemistry
|
October 13, 2005
Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes
Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry
|
November 22, 2011
Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions
Shiyuan Dong, Binbin Wei, Bingcan Chen, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, et al.
Journal of Agricultural and Food Chemistry
|
October 28, 2015
Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters
Rika Homma, Karin Suzuki, Leqi Cui, et al.
Food Chemistry
|
April 9, 2013
Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion
Duoxia Xu, Fang Yuan, Yanxiang Gao, et al.
Journal of Agricultural and Food Chemistry
|
April 11, 2007
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions
Darinka Djordjevic, Luisito Cercaci, Jean Alamed, et al.
Journal of Agricultural and Food Chemistry
|
December 21, 2006
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase
Sarah S Kellerby, Yeun Suk Gu, D Julian McClements, et al.
Journal of Agricultural and Food Chemistry
|
June 15, 2019
Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil
Na Xu, Anuj G Shanbhag, Bo Li, et al.
Nutrients
|
August 27, 2021
Role of Food Industry in Promoting Healthy and Sustainable Diets
Kevin B Miller, James O Eckberg, Eric A Decker, et al.
Food Chemistry
|
December 18, 2015
Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions
Leqi Cui, Hyung Taek Cho, D Julian McClements, et al.
Page
of 17