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Results: 1-25/43
Authors:
MCCLEMENTS DJ
DEMETRIADES K
Citation: Dj. Mcclements et K. Demetriades, AN INTEGRATED APPROACH TO THE DEVELOPMENT OF REDUCED-FAT FOOD EMULSIONS, Critical reviews in food science and nutrition, 38(6), 1998, pp. 511-536
Authors:
CHANAMAI R
COUPLAND JN
MCCLEMENTS DJ
Citation: R. Chanamai et al., EFFECT OF TEMPERATURE ON THE ULTRASONIC PROPERTIES OF OIL-IN-WATER EMULSIONS, Colloids and surfaces. A, Physicochemical and engineering aspects, 139(2), 1998, pp. 241-250
Authors:
BASARAN TK
DEMETRIADES K
MCCLEMENTS DJ
Citation: Tk. Basaran et al., ULTRASONIC-IMAGING OF GRAVITATIONAL SEPARATION IN EMULSIONS, Colloids and surfaces. A, Physicochemical and engineering aspects, 136(1-2), 1998, pp. 169-181
Authors:
BRYANT CM
MCCLEMENTS DJ
Citation: Cm. Bryant et Dj. Mcclements, MOLECULAR-BASIS OF PROTEIN FUNCTIONALITY WITH SPECIAL CONSIDERATION OF COLD-SET GELS DERIVED FROM HEAT-DENATURED WHEY, Trends in food science & technology, 9(4), 1998, pp. 143-151
Authors:
MEI LY
MCCLEMENTS DJ
WU JN
DECKER EA
Citation: Ly. Mei et al., IRON-CATALYZED LIPID OXIDATION IN EMULSION AS AFFECTED BY SURFACTANT,PH AND NACL, Food chemistry, 61(3), 1998, pp. 307-312
Authors:
GHAEDIAN R
COUPLAND JN
DECKER EA
MCCLEMENTS DJ
Citation: R. Ghaedian et al., ULTRASONIC DETERMINATION OF FISH COMPOSITION, Journal of food engineering, 35(3), 1998, pp. 323-337
Authors:
MCCLEMENTS DJ
HERRMANN N
HEMAR Y
Citation: Dj. Mcclements et al., INFLUENCE OF FLOCCULATION ON THE ULTRASONIC PROPERTIES OF EMULSIONS -THEORY, Journal of physics. D, Applied physics (Print), 31(20), 1998, pp. 2950-2955
Authors:
CHANAMAI R
HERRMANN N
MCCLEMENTS DJ
Citation: R. Chanamai et al., THE INFLUENCE OF FLOCCULATION ON THE ULTRASONIC PROPERTIES OF EMULSIONS - EXPERIMENT, Journal of physics. D, Applied physics (Print), 31(20), 1998, pp. 2956-2963
Authors:
CHANAMAI R
HERRMANN N
MCCLEMENTS DJ
Citation: R. Chanamai et al., ULTRASONIC SPECTROSCOPY STUDY OF FLOCCULATION AND SHEAR-INDUCED FLOC DISRUPTION IN OIL-IN-WATER EMULSIONS, Journal of colloid and interface science (Print), 204(2), 1998, pp. 268-276
Authors:
CHANTRAPORNCHAI W
CLYDESDALE F
MCCLEMENTS DJ
Citation: W. Chantrapornchai et al., INFLUENCE OF DROPLET SIZE AND CONCENTRATION ON THE COLOR OF OIL-IN-WATER EMULSIONS, Journal of agricultural and food chemistry, 46(8), 1998, pp. 2914-2920
Authors:
DEMETRIADES K
MCCLEMENTS DJ
Citation: K. Demetriades et Dj. Mcclements, INFLUENCE OF DEXTRAN SULFATE AND NACL ON THE FLOCCULATION OF OIL-IN-WATER EMULSIONS STABILIZED BY A NONIONIC SURFACTANT, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3929-3935
Authors:
DEMETRIADES K
MCCLEMENTS DJ
Citation: K. Demetriades et Dj. Mcclements, INFLUENCE OF PH AND HEATING ON PHYSICOCHEMICAL PROPERTIES OF WHEY PROTEIN-STABILIZED EMULSIONS CONTAINING A NONIONIC SURFACTANT, Journal of agricultural and food chemistry, 46(10), 1998, pp. 3936-3942
Authors:
CHANAMAI R
MCCLEMENTS DJ
Citation: R. Chanamai et Dj. Mcclements, ULTRASONIC-ATTENUATION OF EDIBLE OILS, Journal of the American Oil Chemists' Society, 75(10), 1998, pp. 1447-1448
Authors:
MCCLEMENTS DJ
Citation: Dj. Mcclements, ULTRASONIC CHARACTERIZATION OF FOODS AND DRINKS - PRINCIPLES, METHODS, AND APPLICATIONS, Critical reviews in food science and nutrition, 37(1), 1997, pp. 1-46
Authors:
WEISS J
COUPLAND JN
BRATHWAITE D
MCCLEMENTS DJ
Citation: J. Weiss et al., INFLUENCE OF MOLECULAR-STRUCTURE OF HYDROCARBON EMULSION DROPLETS ON THEIR SOLUBILIZATION IN NONIONIC SURFACTANT MICELLES, Colloids and surfaces. A, Physicochemical and engineering aspects, 121(1), 1997, pp. 53-60
Authors:
DEMETRIADES K
COUPLAND JN
MCCLEMENTS DJ
Citation: K. Demetriades et al., PHYSICOCHEMICAL PROPERTIES OF WHEY PROTEIN-STABILIZED EMULSIONS AS AFFECTED BY HEATING AND IONIC-STRENGTH, Journal of food science, 62(3), 1997, pp. 462-467
Authors:
GHAEDIAN R
DECKER EA
MCCLEMENTS DJ
Citation: R. Ghaedian et al., USE OF ULTRASOUND TO DETERMINE COD FILLET COMPOSITION, Journal of food science, 62(3), 1997, pp. 500-504
Authors:
DEMETRIADES K
COUPLAND JN
MCCLEMENTS DJ
Citation: K. Demetriades et al., PHYSICAL-PROPERTIES OF WHEY-PROTEIN STABILIZED EMULSIONS AS RELATED TO PH AND NACL, Journal of food science, 62(2), 1997, pp. 342-347
Authors:
COUPLAND JN
BRATHWAITE D
FAIRLEY P
MCCLEMENTS DJ
Citation: Jn. Coupland et al., EFFECT OF ETHANOL ON THE SOLUBILIZATION OF HYDROCARBON EMULSION DROPLETS IN NONIONIC SURFACTANT MICELLES, Journal of colloid and interface science, 190(1), 1997, pp. 71-75
Authors:
MCCLEMENTS DJ
DUNGAN SR
Citation: Dj. Mcclements et Sr. Dungan, EFFECT OF COLLOIDAL INTERACTIONS ON THE RATE OF INTERDROPLET HETEROGENEOUS NUCLEATION IN OIL-IN-WATER EMULSIONS, Journal of colloid and interface science, 186(1), 1997, pp. 17-28
Authors:
COUPLAND JN
MCCLEMENTS DJ
Citation: Jn. Coupland et Dj. Mcclements, PHYSICAL-PROPERTIES OF LIQUID EDIBLE OILS, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1559-1564
Authors:
MCCLEMENTS DJ
COUPLAND JN
Citation: Dj. Mcclements et Jn. Coupland, THEORY OF DROPLET SIZE DISTRIBUTION MEASUREMENTS IN EMULSIONS USING ULTRASONIC SPECTROSCOPY, Colloids and surfaces. A, Physicochemical and engineering aspects, 117(1-2), 1996, pp. 161-170
Authors:
COUPLAND JN
MCCLEMENTS DJ
Citation: Jn. Coupland et Dj. Mcclements, LIPID OXIDATION IN FOOD EMULSIONS, Trends in food science & technology, 7(3), 1996, pp. 83-91
Authors:
MCCLEMENTS DJ
Citation: Dj. Mcclements, PRINCIPLES OF ULTRASONIC DROPLET SIZE DETERMINATION IN EMULSIONS, Langmuir, 12(14), 1996, pp. 3454-3461
Authors:
WEISS J
COUPLAND JN
MCCLEMENTS DJ
Citation: J. Weiss et al., SOLUBILIZATION OF HYDROCARBON EMULSION DROPLETS SUSPENDED IN NONIONICSURFACTANT MICELLE SOLUTIONS, Journal of physical chemistry, 100(3), 1996, pp. 1066-1071