David McClements to Iron
This is a "connection" page, showing publications David McClements has written about Iron.
Connection Strength
0.692
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Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. J Food Sci. 2018 Feb; 83(2):309-317.
Score: 0.140
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Homma R, Johnson DR, McClements DJ, Decker EA. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chem. 2016 May 15; 199:862-9.
Score: 0.121
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Chen B, Panya A, McClements DJ, Decker EA. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles. J Agric Food Chem. 2012 Apr 04; 60(13):3524-32.
Score: 0.094
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Boon CS, McClements DJ, Weiss J, Decker EA. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. J Agric Food Chem. 2009 Apr 08; 57(7):2993-8.
Score: 0.076
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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.
Score: 0.049
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Nuchi CD, McClements DJ, Decker EA. Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions. J Agric Food Chem. 2001 Oct; 49(10):4912-6.
Score: 0.045
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Mancuso JR, McClements DJ, Decker EA. Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions. J Agric Food Chem. 2000 Feb; 48(2):213-9.
Score: 0.040
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Mancuso JR, McClements DJ, Decker EA. Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. J Agric Food Chem. 1999 Oct; 47(10):4146-9.
Score: 0.039
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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.
Score: 0.030
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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.
Score: 0.029
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Katsuda MS, McClements DJ, Miglioranza LH, Decker EA. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. J Agric Food Chem. 2008 Jul 23; 56(14):5926-31.
Score: 0.018
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Mancuso JR, McClements DJ, Decker EA. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J Agric Food Chem. 1999 Oct; 47(10):4112-6.
Score: 0.010