David McClements to Edetic Acid
This is a "connection" page, showing publications David McClements has written about Edetic Acid.
Connection Strength
0.364
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Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J Agric Food Chem. 2002 Nov 20; 50(24):7145-53.
Score: 0.200
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Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. J Food Sci. 2010 Aug 01; 75(6):C536-40.
Score: 0.085
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Cui L, Cho HT, McClements DJ, Decker EA, Park Y. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chem. 2016 Apr 15; 197 Pt B:1130-5.
Score: 0.031
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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: 0.019
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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.
Score: 0.015
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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.
Score: 0.014