David McClements to Tocopherols
This is a "connection" page, showing publications David McClements has written about Tocopherols.
Connection Strength
0.475
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Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. J Agric Food Chem. 2018 Apr 18; 66(15):3939-3948.
Score: 0.153
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Kiralan SS, Dogu-Baykut E, Kittipongpittaya K, McClements DJ, Decker EA. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions. J Agric Food Chem. 2014 Oct 29; 62(43):10561-6.
Score: 0.120
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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.
Score: 0.075
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Wang X, Chen Y, McClements DJ, Peng D, Chen H, Xu S, Deng Q, Geng F. Regulation of Microlocalization of Antioxidants by Surfactant Micelles in Oil-in-Water Emulsions. J Agric Food Chem. 2024 Nov 13; 72(45):25306-25318.
Score: 0.060
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Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annu Rev Food Sci Technol. 2013; 4:35-56.
Score: 0.026
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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.
Score: 0.025
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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: 0.016