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| 1 | Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘 | GU S Y DECKER E A MCCLEMENTS D J | 2005 | Food Hydrocolloids2005，19，1： | 1 |
| 2 | Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘 | Gu Y S Decker E A Julian McClements D | 2007 | Journal of Food Engineering2007，80，4： | 1 |
| 3 | Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase 显示文摘 | Mun S Decker E A McClements D J | 2007 | Food Research International2007，40，： | 1 |
| 4 | Structured bio- polymer- based delivery systems for encapsulation, protection, and release of lipophilic compounds 显示文摘 | Matalanis A Jones 0 G & McClements D J | 2011 | Food Hydrocolloids2011，25，8： | 1 |
| 5 | Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems显示文摘 | McClements D J Decker E A | 2000 | J Food Sci2000，65，： | 1 |
| 6 | Inlluence ofpH and CaCl2 on the stability of dilute whey protein stabilizedemulsions显示文摘 | Kulmyrzaev A Chanamai K McClements D J | 2000 | Food Research International2000，33，1： | 1 |
| 7 | Variation in antimullerian hormone concentration during the menstrual cycle may change the clinical classification of the ovarian response显示文摘 | HadIow N Longhurst K Mcclements A | 2013 | Fertil Steri12013，99，： | 1 |
| 8 | Antioxidant activity of cystein,tryptophan,and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions显示文摘 | ELIAS R L MCCLEMENTS D J DECKER E A | | 0，，： | 1 |
| 9 | Application of Multi-Component Biopolymer Layers to Improve the Freezethaw Stability of Oil-in-water Emulsions: β-Lactoglobulin-t-carrageenan- Gelatin 显示文摘 | YEUN S G ERIC A D JULIAN MCCLEMENTS D | 2007 | Journal of Food Engineering2007，80，： | 1 |
| 10 | Emulsion - baseddelivery systems for lipophilic bioactive components 显示文摘 | McClements D J Decker E A Weiss J | 2007 | Jour- nal of Food Science2007，72，8： | 1 |
| 11 | Impact of dietary fibersmethyl cellulose,chitosan,and pectin on digestion of lipids under simulated gastrointestinal conditions显示文摘 | Mauricio E R Fabian P A Mcclements D J | 2014 | Food & Function2014，5，12： | 1 |
| 12 | Varia- tion in antimullerian hormone concentration during the menstrual cycle may change the clinical classification of the ovarian response 显示文摘 | Hadlow N Longhurst K McClements A | 2013 | Fertil Steril2013，99，6： | 1 |
| 13 | Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes 显示文摘 | Ogawa S Decker E A McClements D J | 2003 | Journal of Agricultural and Food Chemistry2003，51，9： | 1 |
| 14 | Prepara tion of multiple emulsions based on thermodynamic incompatibili- ty of heat-denatured wheyprotein and pectin solutions显示文摘 | Hyun-Jung Kim Eric A Decker D Julian McClements | 2006 | Food Hydrocolloids2006，，20： | 1 |
| 15 | Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans显示文摘 | Chen B C Mcclements D J Gray D A | 2012 | Food Chemistry2012，132，3： | 1 |
| 16 | Variation in antimtillerian hormone concentration during the menstrual cycle may change the clinical classifi cation of the ovarian response显示文摘 | Hadlow N Longhurst K McClements A | 2013 | Fertil Steril2013，99，6： | 1 |
| 17 | Impact of cosolvents (polyols) on globular protein functionality:Ultrasonic velocity, density, surface tension and solubility study 显示文摘 | Chanasattru W Decker E A McClements D J | 2008 | Food Hydrocolloids2008，22，： | 1 |
| 18 | hffluence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin Chitosan Membranes显示文摘 | OGAWA S DECKER E A MCCLEMENTS D J | 2003 | J Agric Food Chem2003，51，： | 1 |
| 19 | Spray- Dried Multilayered Emulsions as a Delivery Method for co-3 Fatty acids into Food Systems 显示文摘 | SHAW L A MCCLEMENTS D J DECKER E A | 2007 | J Agric Food Chem2007，55，： | 1 |
| 20 | Im- pact of cosolvems (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study 显示文摘 | CHANASATTRU W DECKER E A MCCLEMENTS D J | 2008 | Food Hydrocolloids2008，22，8： | 1 |
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