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	1.	Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. [electronic resource] by McClements, D Julian Producer: 20070410 In: Langmuir : the ACS journal of surfaces and colloids vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. [electronic resource] by Thongngam, Masubon McClements, D Julian Producer: 20060628 In: Langmuir : the ACS journal of surfaces and colloids vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Formation, stability and properties of multilayer emulsions for application in the food industry. [electronic resource] by Guzey, Demet McClements, D Julian Producer: 20070508 In: Advances in colloid and interface science vol. 128-130 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Characterization of interactions between chitosan and an anionic surfactant. [electronic resource] by Thongngam, Masubon McClements, D Julian Producer: 20040406 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. [electronic resource] by Mun, Saehun McClements, D Julian Producer: 20070509 In: Langmuir : the ACS journal of surfaces and colloids vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin. [electronic resource] by Baier, Stefan K McClements, D Julian Producer: 20040305 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Biopolymer-Based Delivery Systems: Challenges and Opportunities. [electronic resource] by Joye, Iris J McClements, D Julian Producer: 20160630 In: Current topics in medicinal chemistry vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. [electronic resource] by Wangsakan, Apiradee Chinachoti, Pavinee McClements, D Julian Producer: 20040121 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. [electronic resource] by Thanasukarn, Parita Pongsawatmanit, Rungnaphar McClements, D Julian Producer: 20090210 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusion. [electronic resource] by Vargas, Maria Weiss, Jochen McClements, D Julian Producer: 20080128 In: Langmuir : the ACS journal of surfaces and colloids vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. [electronic resource] by Hu, Min McClements, D Julian Decker, Eric A Producer: 20030409 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. [electronic resource] by Hu, Min McClements, D Julian Decker, Eric A Producer: 20040830 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. [electronic resource] by Chaiyasit, Wilailuk McClements, D Julian Decker, Eric A Producer: 20050817 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Stabilization of oil-in-water emulsions by cod protein extracts. [electronic resource] by Petursson, Sigthor Decker, Eric A McClements, D Julian Producer: 20040803 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. [electronic resource] by Uluata, Sibel McClements, D Julian Decker, Eric A Producer: 20170103 In: Food chemistry vol. 213 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. [electronic resource] by Okuda, Saori McClements, D Julian Decker, Eric A Producer: 20060203 In: Journal of agricultural and food chemistry vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes. [electronic resource] by Ogawa, Satoshi Decker, Eric A McClements, D Julian Producer: 20040709 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. [electronic resource] by Ogawa, Satoshi Decker, Eric A McClements, D Julian Producer: 20031006 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. [electronic resource] by Mun, Saehun Decker, Eric A McClements, D Julian Producer: 20070710 In: Journal of colloid and interface science vol. 296 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. [electronic resource] by Hu, Min McClements, D Julian Decker, Eric A Producer: 20040913 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 82 results.