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Eric A Decker

Showing results (31-40 of 161) with videos related to

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Food & Function|November 12, 2014
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industryRebecca Walker, Eric A Decker, David Julian McClements
Journal of Agricultural and Food Chemistry|August 21, 2003
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|August 5, 2004
Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsionsMin Hu, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|July 9, 2004
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsionsHabibollah Faraji, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|November 24, 2005
Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsionsSaori Okuda, D Julian McClements, Eric A Decker
Food & Function|April 12, 2013
Controlling lipid oxidation of food by active packaging technologiesFang Tian, Eric A Decker, Julie M Goddard
Journal of Agricultural and Food Chemistry|February 5, 2015
How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsionsSibel Uluata, D Julian McClements, Eric A Decker
Food Chemistry|January 31, 2020
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|December 21, 2019
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water EmulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|March 6, 2003
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolateMin Hu, D Julian McClements, Eric A Decker
Pageof 17

Showing results (31-40 of 161) with videos related to

Sort By:
Pageof 17
Food & Function|November 12, 2014
Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industryRebecca Walker, Eric A Decker, David Julian McClements
Journal of Agricultural and Food Chemistry|August 21, 2003
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranesSatoshi Ogawa, Eric A Decker, D Julian McClements
Journal of Agricultural and Food Chemistry|August 5, 2004
Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsionsMin Hu, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|July 9, 2004
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsionsHabibollah Faraji, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|November 24, 2005
Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsionsSaori Okuda, D Julian McClements, Eric A Decker
Food & Function|April 12, 2013
Controlling lipid oxidation of food by active packaging technologiesFang Tian, Eric A Decker, Julie M Goddard
Journal of Agricultural and Food Chemistry|February 5, 2015
How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsionsSibel Uluata, D Julian McClements, Eric A Decker
Food Chemistry|January 31, 2020
Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|December 21, 2019
Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water EmulsionsPeilong Li, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry|March 6, 2003
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolateMin Hu, D Julian McClements, Eric A Decker
Pageof 17