McClements DJ - Search Results

1

Impact of Polyphenol Interactions with Titanium Dioxide Nanoparticles on Their Bioavailability and Antioxidant Activity.

Li Q, Duan M, Liu L, Chen X, Fu Y, Li J, Zhao T, McClements DJ. Li Q, et al. Among authors: mcclements dj. J Agric Food Chem. 2021 Aug 25;69(33):9661-9670. doi: 10.1021/acs.jafc.1c01970. Epub 2021 Aug 11. J Agric Food Chem. 2021. PMID: 34376052

2

Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.

Tong LM, Sasaki S, McClements DJ, Decker EA. Tong LM, et al. Among authors: mcclements dj. J Agric Food Chem. 2000 May;48(5):1473-8. doi: 10.1021/jf991342v. J Agric Food Chem. 2000. PMID: 10820045

3

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.

Silvestre MP, Chaiyasit W, Brannan RG, McClements DJ, Decker EA. Silvestre MP, et al. Among authors: mcclements dj. J Agric Food Chem. 2000 Jun;48(6):2057-61. doi: 10.1021/jf991162l. J Agric Food Chem. 2000. PMID: 10888498

4

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.

Díaz M, Dunn CM, McClements DJ, Decker EA. Díaz M, et al. Among authors: mcclements dj. J Agric Food Chem. 2003 Apr 9;51(8):2365-70. doi: 10.1021/jf025984l. J Agric Food Chem. 2003. PMID: 12670182

5

Characterization of interactions between chitosan and an anionic surfactant.

Thongngam M, McClements DJ. Thongngam M, et al. Among authors: mcclements dj. J Agric Food Chem. 2004 Feb 25;52(4):987-91. doi: 10.1021/jf034429w. J Agric Food Chem. 2004. PMID: 14969561

6

Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes.

Ogawa S, Decker EA, McClements DJ. Ogawa S, et al. Among authors: mcclements dj. J Agric Food Chem. 2004 Jun 2;52(11):3595-600. doi: 10.1021/jf034436k. J Agric Food Chem. 2004. PMID: 15161236

7

Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions.

Hu M, McClements DJ, Decker EA. Hu M, et al. Among authors: mcclements dj. J Agric Food Chem. 2004 Aug 11;52(16):5272-6. doi: 10.1021/jf049486j. J Agric Food Chem. 2004. PMID: 15291507

8

The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions.

Chaiyasit W, McClements DJ, Decker EA. Chaiyasit W, et al. Among authors: mcclements dj. J Agric Food Chem. 2005 Jun 15;53(12):4982-8. doi: 10.1021/jf0501239. J Agric Food Chem. 2005. PMID: 15941345

9

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions.

Elias RJ, McClements DJ, Decker EA. Elias RJ, et al. Among authors: mcclements dj. J Agric Food Chem. 2005 Dec 28;53(26):10248-53. doi: 10.1021/jf0521698. J Agric Food Chem. 2005. PMID: 16366723

10

Impact of surface-active compounds on physicochemical and oxidative properties of edible oil.

Chaiyasit W, McClements DJ, Weiss J, Decker EA. Chaiyasit W, et al. Among authors: mcclements dj. J Agric Food Chem. 2008 Jan 23;56(2):550-6. doi: 10.1021/jf072071o. Epub 2007 Dec 29. J Agric Food Chem. 2008. PMID: 18163554

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