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McClements, David

One or more keywords matched the following items that are connected to McClements, David

Item Type	Name
Academic Article	The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions.
Academic Article	Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets.
Academic Article	Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Academic Article	Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.
Academic Article	Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions.
Concept	Salmon

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