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Eric Andrew Decker

Showing results (11-20 of 64) with videos related to

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Food Research International (Ottawa, Ont.)|September 11, 2017
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteinsCansu Ekin Gumus, Eric Andrew Decker, David Julian McClements
Journal of Agricultural and Food Chemistry|March 28, 2014
Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and LysolecithinDavid Julian McClements, Eric Andrew Decker, Seung Jun Choi
Food & Function|December 22, 2018
A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oilQiang Wang, Eric Andrew Decker, Jiajia Rao, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 14, 2009
Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid dropletsYoung-Hee Cho, Eric Andrew Decker, David Julian McClements
Critical Reviews in Food Science and Nutrition|June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foodsDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
Journal of Agricultural and Food Chemistry|October 23, 2010
Physical structures in soybean oil and their impact on lipid oxidationBingcan Chen, Ashley Han, David Julian McClements, et al.
Journal of the Science of Food and Agriculture|May 8, 2013
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailabilityJiajia Rao, Eric Andrew Decker, Hang Xiao, et al.
Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.
Food Chemistry|December 16, 2017
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier typeCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Pageof 7

Showing results (11-20 of 64) with videos related to

Sort By:
Pageof 7
Food Research International (Ottawa, Ont.)|September 11, 2017
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteinsCansu Ekin Gumus, Eric Andrew Decker, David Julian McClements
Journal of Agricultural and Food Chemistry|March 28, 2014
Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and LysolecithinDavid Julian McClements, Eric Andrew Decker, Seung Jun Choi
Food & Function|December 22, 2018
A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oilQiang Wang, Eric Andrew Decker, Jiajia Rao, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 14, 2009
Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid dropletsYoung-Hee Cho, Eric Andrew Decker, David Julian McClements
Critical Reviews in Food Science and Nutrition|June 2, 2009
Structural design principles for delivery of bioactive components in nutraceuticals and functional foodsDavid Julian McClements, Eric Andrew Decker, Yeonhwa Park, et al.
Journal of Agricultural and Food Chemistry|October 23, 2010
Physical structures in soybean oil and their impact on lipid oxidationBingcan Chen, Ashley Han, David Julian McClements, et al.
Journal of the Science of Food and Agriculture|May 8, 2013
Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailabilityJiajia Rao, Eric Andrew Decker, Hang Xiao, et al.
Food Chemistry|January 12, 2015
Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey proteinChaoying Qiu, Mouming Zhao, Eric Andrew Decker, et al.
Food Chemistry|May 24, 2016
Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsionsLei Liu, Yanxiang Gao, David Julian McClements, et al.
Food Chemistry|December 16, 2017
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier typeCheng Qian, Eric Andrew Decker, Hang Xiao, et al.
Pageof 7