David McClements to Thiobarbituric Acid Reactive Substances
This is a "connection" page, showing publications David McClements has written about Thiobarbituric Acid Reactive Substances.
Connection Strength
0.193
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Mohammadi M, Hamishehkar H, McClements DJ, Shahvalizadeh R, Barri A. Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior. Food Chem. 2023 Jan 30; 400:133973.
Score: 0.052
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
Score: 0.045
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Liu J, Guo Y, Li X, Si T, McClements DJ, Ma C. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. J Agric Food Chem. 2019 Dec 11; 67(49):13718-13727.
Score: 0.040
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Okuda S, McClements DJ, Decker EA. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. J Agric Food Chem. 2005 Nov 30; 53(24):9624-8.
Score: 0.016
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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
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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
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Mei L, McClements DJ, Decker EA. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J Agric Food Chem. 1999 Jun; 47(6):2267-73.
Score: 0.010