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Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase β-Lactoglobulin (with H. Salminen and M. Heinonen), Journal of the American Oil Chemists' Society (2010)
The purpose of this study was to evaluate the effects of berry phenolics, in this...
Antioxidant Mechanisms (with B. Chen, A. Panya, and R.J. Elias), Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity (2010)
Citral stability in oil-in-water emulsions with solid or liquid octadecane (with L. Mei, S.J. Choi, J. Alamed, L. Henson, M. Popplewell, and D.J. McClements), Journal of Agricultural and Food Chemistry (2010)
Citral stability in oil-in-water emulsions at pH 3.0 with solid or liquid octadecane was determined....
Comparison of protein-polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation (with O.G. Jones and D.J. McClements), Journal of Colloid and Interface Science (2010)
The nature of protein-polysaccharide nanoparticles prepared using two fabrication methods was compared: Type 1 particles...
Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine (with R. Bou, B. Chen, and R. Codony), Food Chemistry (2010)
By means of two alternative methods lipid and protein hydroperoxides (HP) were determined by fluorometry...