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Langmuir : the ACS Journal of Surfaces and Colloids
|
October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing
Yeun Suk Gu, Eric A Decker, D Julian McClements
Critical Reviews in Food Science and Nutrition
|
May 9, 2008
Antioxidant activity of proteins and peptides
Ryan J Elias, Sarah S Kellerby, Eric A Decker
Journal of Agricultural and Food Chemistry
|
March 21, 2007
Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems
Lauren A Shaw, D Julian McClements, Eric A Decker
Journal of Colloid and Interface Science
|
January 5, 2010
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation
Owen G Jones, Eric A Decker, David Julian McClements
Frontiers in Cell and Developmental Biology
|
June 3, 2021
Roles of Lipid Peroxidation-Derived Electrophiles in Pathogenesis of Colonic Inflammation and Colon Cancer
Lei Lei, Jianan Zhang, Eric A Decker, et al.
Food Chemistry
|
August 24, 2014
Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration
Chompoonuch Wiriyaphan, Hang Xiao, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Gautam K Samdani, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
Sarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation
Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, et al.
Journal of Agricultural and Food Chemistry
|
May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions
Yeun Suk Gu, Eric A Decker, D Julian McClements
Page
of 17
Search research articles
Search
Showing results (51-60 of 161) with videos related to
Sort By:
Page
of 17
Langmuir : the ACS Journal of Surfaces and Colloids
|
October 20, 2004
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing
Yeun Suk Gu, Eric A Decker, D Julian McClements
Critical Reviews in Food Science and Nutrition
|
May 9, 2008
Antioxidant activity of proteins and peptides
Ryan J Elias, Sarah S Kellerby, Eric A Decker
Journal of Agricultural and Food Chemistry
|
March 21, 2007
Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems
Lauren A Shaw, D Julian McClements, Eric A Decker
Journal of Colloid and Interface Science
|
January 5, 2010
Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation
Owen G Jones, Eric A Decker, David Julian McClements
Frontiers in Cell and Developmental Biology
|
June 3, 2021
Roles of Lipid Peroxidation-Derived Electrophiles in Pathogenesis of Colonic Inflammation and Colon Cancer
Lei Lei, Jianan Zhang, Eric A Decker, et al.
Food Chemistry
|
August 24, 2014
Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration
Chompoonuch Wiriyaphan, Hang Xiao, Eric A Decker, et al.
Journal of Agricultural and Food Chemistry
|
April 10, 2018
Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
Gautam K Samdani, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
Sarah S Kellerby, D Julian McClements, Eric A Decker
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation
Amonrat Thanonkaew, Soottawat Benjakul, Wonnop Visessanguan, et al.
Journal of Agricultural and Food Chemistry
|
May 27, 2004
Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions
Yeun Suk Gu, Eric A Decker, D Julian McClements
Page
of 17