David McClements to Butylated Hydroxytoluene
This is a "connection" page, showing publications David McClements has written about Butylated Hydroxytoluene.
Connection Strength
0.028
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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.
Score: 0.016
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Richards MP, Chaiyasit W, McClements DJ, Decker EA. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. J Agric Food Chem. 2002 Feb 27; 50(5):1254-9.
Score: 0.013