David McClements to Free Radical Scavengers
This is a "connection" page, showing publications David McClements has written about Free Radical Scavengers.
Connection Strength
0.390
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McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. J Agric Food Chem. 2018 Jan 10; 66(1):20-35.
Score: 0.149
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Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013 Aug 15; 139(1-4):1098-104.
Score: 0.107
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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.
Score: 0.082
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Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. J Food Sci. 2008 Apr; 73(3):C167-72.
Score: 0.019
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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.
Score: 0.017
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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