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Results: 51-64/64
Authors:
Demetriades, K
McClements, DJ
Citation: K. Demetriades et Dj. Mcclements, Flocculation of whey protein stabilized emulsions as influenced by dextransulfate and electrolyte, J FOOD SCI, 64(2), 1999, pp. 206-210
Authors:
Basaran, TK
Coupland, JN
McClements, DJ
Citation: Tk. Basaran et al., Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements, J FOOD SCI, 64(1), 1999, pp. 125-128
Authors:
Basaran, TK
McClements, DJ
Citation: Tk. Basaran et Dj. Mcclements, Nondestructive monitoring of sucrose diffusion in oil-in-water emulsions by ultrasonic velocity profiling, J COLL I SC, 220(2), 1999, pp. 429-435
Authors:
Chantrapornchai, W
Clydesdale, F
McClements, DJ
Citation: W. Chantrapornchai et al., Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsions, J COLL I SC, 218(1), 1999, pp. 324-330
Authors:
Mei, LY
McClements, DJ
Decker, EA
Citation: Ly. Mei et al., Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets, J AGR FOOD, 47(6), 1999, pp. 2267-2273
Authors:
Chanamai, R
McClements, DJ
Citation: R. Chanamai et Dj. Mcclements, Ultrasonic determination of chicken composition, J AGR FOOD, 47(11), 1999, pp. 4686-4692
Authors:
Mancuso, JR
McClements, DJ
Decker, EA
Citation: Jr. Mancuso et al., The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions, J AGR FOOD, 47(10), 1999, pp. 4112-4116
Authors:
Mancuso, JR
McClements, DJ
Decker, EA
Citation: Jr. Mancuso et al., Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol, J AGR FOOD, 47(10), 1999, pp. 4146-4149
Authors:
Herrmann, N
McClements, DJ
Citation: N. Herrmann et Dj. Mcclements, Influence of visco-inertial effects on the ultrasonic properties of monodisperse silica suspensions, J ACOUST SO, 106(2), 1999, pp. 1178-1181
Authors:
McClements, DJ
Hemar, Y
Herrmann, N
Citation: Dj. Mcclements et al., Incorporation of thermal overlap effects into multiple scattering theory, J ACOUST SO, 105(2), 1999, pp. 915-918
Authors:
McClements, DJ
Chantrapornchai, W
Clydesdale, F
Citation: Dj. Mcclements et al., Prediction of food emulsion color using light scattering theory, J FOOD SCI, 63(6), 1998, pp. 935-939
Authors:
Suvanich, V
Ghaedian, R
Chanamai, R
Decker, EA
McClements, DJ
Citation: V. Suvanich et al., Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon, J FOOD SCI, 63(6), 1998, pp. 966-968
Authors:
Donnelly, JL
Decker, EA
McClements, DJ
Citation: Jl. Donnelly et al., Iron-catalyzed oxidation of Menhaden oil as affected by emulsifiers, J FOOD SCI, 63(6), 1998, pp. 997-1000
Authors:
Mei, LY
Decker, EA
McClements, DJ
Citation: Ly. Mei et al., Evidence of iron association with emulsion droplets and its impact on lipid oxidation, J AGR FOOD, 46(12), 1998, pp. 5072-5077