Showing results (1-10 of 17) with videos related to
Sort By:
Pageof 2
Journal of Food Science|May 4, 2011
Ultrasonic characterization of lactose crystallization in gelatin gelsUmut Yucel, John N CouplandPharmaceutical Research|September 11, 2014
Physical approaches to masking bitter taste: lessons from food and pharmaceuticalsJohn N Coupland, John E HayesJournal of Agricultural and Food Chemistry|August 22, 2002
Influence of fat crystallization on the stability of flocculated emulsionsSiva A Vanapalli, Jirin Palanuwech, John N CouplandJournal of Colloid and Interface Science|January 29, 2013
Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsionsUmut Yucel, Ryan J Elias, John N CouplandJournal of Food Science|September 17, 2016
Release Kinetics of Nisin from Chitosan-Alginate Complex FilmsVaishnavi Chandrasekar, John N Coupland, Ramaswamy C AnantheswaranJournal of Agricultural and Food Chemistry|March 2, 2006
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsionSupratim Ghosh, Devin G Peterson, John N CouplandJournal of Colloid and Interface Science|April 27, 2012
Solute distribution and stability in emulsion-based delivery systems: an EPR studyUmut Yucel, Ryan J Elias, John N CouplandJournal of Food Science|December 13, 2022
The effect of dairy proteins on the oral burn of capsaicinBrigitte A Farah, John E Hayes, John N CouplandFood Chemistry|October 13, 2018
Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsionsAndrew S Elder, John N Coupland, Ryan J EliasFood Chemistry|January 11, 2021
Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsionsAndrew S Elder, John N Coupland, Ryan J EliasPageof 2