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Results: 1-25/64
Authors:
Herrmann, N
Hemar, Y
Lemarechal, P
McClements, DJ
Citation: N. Herrmann et al., Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry, EUR PHY J E, 5(2), 2001, pp. 183-188
Authors:
Chantrapornchai, W
Clydesdale, FM
McClements, DJ
Citation: W. Chantrapornchai et al., Influence of relative refractive index on optical properties of emulsions, FOOD RES IN, 34(9), 2001, pp. 827-835
Authors:
Sigfusson, H
Decker, EA
McClements, DJ
Citation: H. Sigfusson et al., Ultrasonic characterization of Atlantic mackerel (Scomber scombrus), FOOD RES IN, 34(1), 2001, pp. 15-23
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Isothermal titration calorimetry measurement of enthalpy changes in monodisperse oil-in-water emulsions undergoing depletion flocculation, COLL SURF A, 181(1-3), 2001, pp. 261-269
Authors:
McClements, DJ
Citation: Dj. Mcclements, Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions, FOOD HYDROC, 15(4-6), 2001, pp. 355-363
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions, FOOD HYDROC, 15(1), 2001, pp. 83-91
Authors:
Coupland, JN
McClements, DJ
Citation: Jn. Coupland et Dj. Mcclements, Droplet size determination in food emulsions: comparison of ultrasonic andlight scattering methods, J FOOD ENG, 50(2), 2001, pp. 117-120
Authors:
Li, J
McClements, DJ
McLandsborough, LA
Citation: J. Li et al., Interaction between emulsion droplets and Escherichia coli cells, J FOOD SCI, 66(4), 2001, pp. 570-574
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Depletion flocculation of beverage emulsions by gum arabic and modified starch, J FOOD SCI, 66(3), 2001, pp. 457-463
Authors:
Chantrapornchai, W
Clydesdale, FM
McClements, DJ
Citation: W. Chantrapornchai et al., Influence of flocculation on optical properties of emulsions, J FOOD SCI, 66(3), 2001, pp. 464-469
Authors:
Weiss, J
McClements, DJ
Citation: J. Weiss et Dj. Mcclements, Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening, J AGR FOOD, 49(9), 2001, pp. 4372-4377
Authors:
Nuchi, CD
McClements, DJ
Decker, EA
Citation: Cd. Nuchi et al., Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions, J AGR FOOD, 49(10), 2001, pp. 4912-4916
Authors:
Wangsakan, A
Chinachoti, P
McClements, DJ
Citation: A. Wangsakan et al., Maltodextrin-anionic surfactant interactions: Isothermal titration calorimetry and surface tension study, J AGR FOOD, 49(10), 2001, pp. 5039-5045
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions, FOOD RES IN, 33(8), 2000, pp. 649-653
Authors:
Kulmyrzaev, A
Chanamai, R
McClements, DJ
Citation: A. Kulmyrzaev et al., Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions, FOOD RES IN, 33(1), 2000, pp. 15-20
Authors:
Kulmyrzaev, A
Sivestre, MPC
McClements, DJ
Citation: A. Kulmyrzaev et al., Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations, FOOD RES IN, 33(1), 2000, pp. 21-25
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Dependence of creaming and rheology of monodisperse oil-in-water emulsionson droplet size and concentration, COLL SURF A, 172(1-3), 2000, pp. 79-86
Authors:
Chantrapornchai, W
Clydesdale, FM
McClements, DJ
Citation: W. Chantrapornchai et al., Optical properties of oil-in-water emulsions containing titanium dioxide particles, COLL SURF A, 166(1-3), 2000, pp. 123-131
Authors:
Demetriades, K
McClements, DJ
Citation: K. Demetriades et Dj. Mcclements, Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions, COLL SURF A, 161(3), 2000, pp. 391-400
Authors:
Weiss, J
McClements, DJ
Citation: J. Weiss et Dj. Mcclements, Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets, LANGMUIR, 16(5), 2000, pp. 2145-2150
Authors:
Weiss, J
Canceliere, C
McClements, DJ
Citation: J. Weiss et al., Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Ostwald ripening, LANGMUIR, 16(17), 2000, pp. 6833-6838
Authors:
Weiss, J
McClements, DJ
Citation: J. Weiss et Dj. Mcclements, Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Solubilization, LANGMUIR, 16(14), 2000, pp. 5879-5883
Authors:
Chanamai, R
Herrmann, N
McClements, DJ
Citation: R. Chanamai et al., Probing floc structure by ultrasonic spectroscopy, viscometry, and creaming measurements, LANGMUIR, 16(14), 2000, pp. 5884-5891
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels, FOOD HYDROC, 14(4), 2000, pp. 383-390
Authors:
McClements, DJ
Citation: Dj. Mcclements, Comments on viscosity enhancement and depletion flocculation by polysaccharides, FOOD HYDROC, 14(2), 2000, pp. 173-177