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Eric Andrew Decker

Showing results (31-40 of 64) with videos related to

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Food Research International (Ottawa, Ont.)|March 12, 2020
Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackersThanh Phuong Vu, Lili He, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry|February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic depositionDaigo Iwanaga, David Gray, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion studyRuojie Zhang, Zipei Zhang, Hui Zhang, et al.
Journal of Agricultural and Food Chemistry|November 20, 2009
Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid dropletsMin Hu, Yan Li, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiersBingcan Chen, Jiajia Rao, Yangping Ding, et al.
Food & Function|July 23, 2011
Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and TroloxBingcan Chen, Ashley Han, Michaël Laguerre, et al.
Journal of Food Science|August 21, 2010
Influence of droplet charge on the chemical stability of citral in oil-in-water emulsionsSeung Jun Choi, Eric Andrew Decker, Lulu Henson, et al.
Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.
Journal of the Science of Food and Agriculture|January 8, 2022
The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteinsLi Tian, Shulin Zhang, Jianhua Yi, et al.
Journal of Food Science|December 3, 2011
Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oilsDavid Julian McClements, Lulu Henson, L Michael Popplewell, et al.
Pageof 7

Showing results (31-40 of 64) with videos related to

Sort By:
Pageof 7
Food Research International (Ottawa, Ont.)|March 12, 2020
Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackersThanh Phuong Vu, Lili He, David Julian McClements, et al.
Journal of Agricultural and Food Chemistry|February 29, 2008
Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic depositionDaigo Iwanaga, David Gray, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion studyRuojie Zhang, Zipei Zhang, Hui Zhang, et al.
Journal of Agricultural and Food Chemistry|November 20, 2009
Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid dropletsMin Hu, Yan Li, Eric Andrew Decker, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiersBingcan Chen, Jiajia Rao, Yangping Ding, et al.
Food & Function|July 23, 2011
Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and TroloxBingcan Chen, Ashley Han, Michaël Laguerre, et al.
Journal of Food Science|August 21, 2010
Influence of droplet charge on the chemical stability of citral in oil-in-water emulsionsSeung Jun Choi, Eric Andrew Decker, Lulu Henson, et al.
Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.
Journal of the Science of Food and Agriculture|January 8, 2022
The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteinsLi Tian, Shulin Zhang, Jianhua Yi, et al.
Journal of Food Science|December 3, 2011
Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oilsDavid Julian McClements, Lulu Henson, L Michael Popplewell, et al.
Pageof 7