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Results: 26-50/64
Authors:
Kulmyrzaev, A
Cancelliere, C
McClements, DJ
Citation: A. Kulmyrzaev et al., Characterization of aerated foods using ultrasonic reflectance spectroscopy, J FOOD ENG, 46(4), 2000, pp. 235-241
Authors:
Kulmyrzaev, A
McClements, DJ
Citation: A. Kulmyrzaev et Dj. Mcclements, High frequency dynamic shear rheology of honey, J FOOD ENG, 45(4), 2000, pp. 219-224
Authors:
Kulmyrzaev, A
Cancelliere, C
McClements, DJ
Citation: A. Kulmyrzaev et al., Influence of sucrose on cold gelation of heat-denatured whey protein isolate, J SCI FOOD, 80(9), 2000, pp. 1314-1318
Authors:
McClements, DJ
Decker, EA
Citation: Dj. Mcclements et Ea. Decker, Lipid oxidation in oil-in-water emulsions: Impact of molecular environmenton chemical reactions in heterogeneous food systems, J FOOD SCI, 65(8), 2000, pp. 1270-1282
Authors:
Tong, LM
Sasaki, S
McClements, DJ
Decker, EA
Citation: Lm. Tong et al., Antioxidant activity of whey in a salmon oil emulsion, J FOOD SCI, 65(8), 2000, pp. 1325-1329
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein, J FOOD SCI, 65(5), 2000, pp. 801-804
Authors:
Chanamai, R
Alba, F
McClements, DJ
Citation: R. Chanamai et al., Ultrasonic spectroscopy study of salad dressings, J FOOD SCI, 65(3), 2000, pp. 507-513
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Optimizing preparation conditions for heat-denatured whey protein solutions to be used as cold-gelling ingredients, J FOOD SCI, 65(2), 2000, pp. 259-263
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Creaming stability of flocculated monodisperse oil-in-water emulsions, J COLL I SC, 225(1), 2000, pp. 214-218
Authors:
Chaiyasit, W
Silvestre, MPC
McClements, DJ
Decker, EA
Citation: W. Chaiyasit et al., Ability of surfactant hydrophobic tail group size to alter lipid oxidationin oil-in-water emulsions, J AGR FOOD, 48(8), 2000, pp. 3077-3080
Authors:
Silvestre, MPC
Chaiyasit, W
Brannan, RG
McClements, DJ
Decker, EA
Citation: Mpc. Silvestre et al., Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions, J AGR FOOD, 48(6), 2000, pp. 2057-2061
Authors:
Tong, LM
Sasaki, S
McClements, DJ
Decker, EA
Citation: Lm. Tong et al., Mechanisms of the antioxidant activity of a high molecular weight fractionof whey, J AGR FOOD, 48(5), 2000, pp. 1473-1478
Authors:
Kulmyrzaev, A
Bryant, C
McClements, DJ
Citation: A. Kulmyrzaev et al., Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins, J AGR FOOD, 48(5), 2000, pp. 1593-1597
Authors:
Mancuso, JR
McClements, DJ
Decker, EA
Citation: Jr. Mancuso et al., Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions, J AGR FOOD, 48(2), 2000, pp. 213-219
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Impact of weighting agents and sucrose on gravitational separation of beverage emulsions, J AGR FOOD, 48(11), 2000, pp. 5561-5565
Authors:
McClements, DJ
Citation: Dj. Mcclements, Isothermal titration calorimetry study of pectin-ionic surfactant interactions, J AGR FOOD, 48(11), 2000, pp. 5604-5611
Authors:
Chantrapornchai, W
Clydesdale, F
McClements, DJ
Citation: W. Chantrapornchai et al., Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions, COLL SURF A, 155(2-3), 1999, pp. 373-382
Authors:
Demetriades, K
McClements, DJ
Citation: K. Demetriades et Dj. Mcclements, Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions, COLL SURF A, 150(1-3), 1999, pp. 45-54
Authors:
Kippax, P
Sherwood, JD
McClements, DJ
Citation: P. Kippax et al., Ultrasonic spectroscopy study of globule aggregation in parenteral fat emulsions containing calcium chloride, LANGMUIR, 15(5), 1999, pp. 1673-1678
Authors:
Herrmann, N
McClements, DJ
Citation: N. Herrmann et Dj. Mcclements, Ultrasonic propagation in highly concentrated oil-in-water emulsions, LANGMUIR, 15(23), 1999, pp. 7937-7939
Authors:
Weiss, J
Herrmann, N
McClements, DJ
Citation: J. Weiss et al., Ostwald ripening of hydrocarbon emulsion droplets in surfactant solutions, LANGMUIR, 15(20), 1999, pp. 6652-6657
Authors:
Chanamai, R
Herrmann, N
McClements, DJ
Citation: R. Chanamai et al., Influence of thermal overlap effects on the ultrasonic attenuation spectraof polydisperse oil-in-water emulsions, LANGMUIR, 15(10), 1999, pp. 3418-3423
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation, FOOD HYDROC, 13(6), 1999, pp. 439-444
Authors:
Silvestre, MPC
Decker, EA
McClements, DJ
Citation: Mpc. Silvestre et al., Influence of copper on the stability of whey protein stabilized emulsions, FOOD HYDROC, 13(5), 1999, pp. 419-424
Authors:
Bryant, CM
McClements, DJ
Citation: Cm. Bryant et Dj. Mcclements, Ultrasonic spectroscopy study of relaxation and scattering in whey proteinsolutions, J SCI FOOD, 79(12), 1999, pp. 1754-1760