Header Logo

Connection

David McClements to Lipid Peroxidation

Back to Details
This is a "connection" page, showing publications David McClements has written about Lipid Peroxidation.
David McClements
Connection Strength
1.592
Lipid Peroxidation
  1. Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
    View in: PubMed
    Score: 0.172
  2. Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. J Agric Food Chem. 2018 May 02; 66(17):4458-4468.
    View in: PubMed
    Score: 0.148
  3. Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. J Agric Food Chem. 2015 Nov 25; 63(46):10161-9.
    View in: PubMed
    Score: 0.125
  4. Uluata S, McClements DJ, Decker EA. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions. J Agric Food Chem. 2015 Feb 18; 63(6):1819-24.
    View in: PubMed
    Score: 0.118
  5. Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chem. 2015 May 15; 175:249-57.
    View in: PubMed
    Score: 0.117
  6. Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr. 2011 Dec; 51(10):901-16.
    View in: PubMed
    Score: 0.095
  7. Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Crit Rev Food Sci Nutr. 2007; 47(3):299-317.
    View in: PubMed
    Score: 0.067
  8. Kellerby SS, Gu YS, McClements DJ, Decker EA. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. J Agric Food Chem. 2006 Dec 27; 54(26):10222-7.
    View in: PubMed
    Score: 0.067
  9. Okuda S, McClements DJ, Decker EA. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. J Agric Food Chem. 2005 Nov 30; 53(24):9624-8.
    View in: PubMed
    Score: 0.063
  10. Chaiyasit W, McClements DJ, Decker EA. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. J Agric Food Chem. 2005 Jun 15; 53(12):4982-8.
    View in: PubMed
    Score: 0.061
  11. Faraji H, McClements DJ, Decker EA. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. J Agric Food Chem. 2004 Jul 14; 52(14):4558-64.
    View in: PubMed
    Score: 0.057
  12. Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci. 2024 Mar; 325:103117.
    View in: PubMed
    Score: 0.055
  13. Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem. 2003 Aug 27; 51(18):5522-7.
    View in: PubMed
    Score: 0.053
  14. Hu M, McClements DJ, Decker EA. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem. 2003 Mar 12; 51(6):1696-700.
    View in: PubMed
    Score: 0.052
  15. Nuchi CD, Hernandez P, McClements DJ, Decker EA. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions. J Agric Food Chem. 2002 Sep 11; 50(19):5445-9.
    View in: PubMed
    Score: 0.050
  16. Mei L, McClements DJ, Decker EA. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J Agric Food Chem. 1999 Jun; 47(6):2267-73.
    View in: PubMed
    Score: 0.040
  17. Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr. 2015; 55(2):183-201.
    View in: PubMed
    Score: 0.029
  18. Panya A, Kittipongpittaya K, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, McClements DJ, Decker EA. Interactions between a-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect? J Agric Food Chem. 2012 Oct 17; 60(41):10320-30.
    View in: PubMed
    Score: 0.025
  19. Dong S, Wei B, Chen B, McClements DJ, Decker EA. Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. J Agric Food Chem. 2011 Dec 28; 59(24):13311-7.
    View in: PubMed
    Score: 0.024
  20. Chen B, Han A, McClements DJ, Decker EA. Physical structures in soybean oil and their impact on lipid oxidation. J Agric Food Chem. 2010 Nov 24; 58(22):11993-9.
    View in: PubMed
    Score: 0.022
  21. Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. J Agric Food Chem. 2009 Apr 08; 57(7):2969-76.
    View in: PubMed
    Score: 0.020
  22. Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA. Factors affecting lycopene oxidation in oil-in-water emulsions. J Agric Food Chem. 2008 Feb 27; 56(4):1408-14.
    View in: PubMed
    Score: 0.018
  23. Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. J Agric Food Chem. 2006 Dec 13; 54(25):9565-72.
    View in: PubMed
    Score: 0.017
  24. Kellerby SS, McClements DJ, Decker EA. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. J Agric Food Chem. 2006 Oct 04; 54(20):7879-84.
    View in: PubMed
    Score: 0.017
  25. Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. J Agric Food Chem. 2005 Jun 01; 53(11):4561-6.
    View in: PubMed
    Score: 0.015
  26. Hu M, McClements DJ, Decker EA. Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. J Agric Food Chem. 2004 Aug 11; 52(16):5272-6.
    View in: PubMed
    Score: 0.014
  27. Park Y, Kelleher SD, McClements DJ, Decker EA. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. J Agric Food Chem. 2004 Feb 11; 52(3):597-601.
    View in: PubMed
    Score: 0.014
  28. D?az M, Dunn CM, McClements DJ, Decker EA. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. J Agric Food Chem. 2003 Apr 09; 51(8):2365-70.
    View in: PubMed
    Score: 0.013
  29. Hu M, McClements DJ, Decker EA. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J Agric Food Chem. 2003 Feb 26; 51(5):1435-9.
    View in: PubMed
    Score: 0.013
  30. Cho YJ, McClements DJ, Decker EA. Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion. J Agric Food Chem. 2002 Sep 25; 50(20):5704-10.
    View in: PubMed
    Score: 0.013
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.