Suchergebnisse - "Decker, Eric Andrew"

PubPharm (142)

1

Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison

enthalten in: Food chemistry: X | 2024

von Khan, U. | Sameen, A. | Decker, E. | +5

2

Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants

enthalten in: Food research international (Ottawa, Ont.) | 2024

von Chung, C. | Baier, S. | McClements, D. | +1

3

The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins

enthalten in: Journal of the science of food and agriculture | 2022

von Tian, L. | Zhang, S. | Yi, J. | +3

4

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions : Lycium barbarum Polysaccharides and Whey Proteins

enthalten in: Journal of agricultural and food chemistry | 2021

von Tian, L. | Zhang, S. | Yi, J. | +4

5

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

enthalten in: Food chemistry | 2021

von Tian, L. | Kejing, Y. | Zhang, S. | +4

6

Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content

enthalten in: Foods (Basel, Switzerland) | 2021

von Gumus, C. | Decker, E.

7

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant : Black Rice Anthocyanins

enthalten in: Journal of agricultural and food chemistry | 2020

von Yi, J. | Qiu, M. | Liu, N. | +4

8

Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions : Impact of antioxidant type and concentration

enthalten in: Food chemistry | 2020

von Kharat, M. | Skrzynski, M. | Decker, E. | +1

9

Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers

enthalten in: Food research international (Ottawa, Ont.) | 2020

von Vu, T. | He, L. | McClements, D. | +1

10

A combination of monoacylglycerol crystalline network and hydrophilic antioxidants synergistically enhances the oxidative stability of gelled algae oil

enthalten in: Food & function | 2019

von Wang, Q. | Decker, E. | Rao, J. | +1

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