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| 1 | 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 |
| 2 | Cationic antimicrobial (ε-polylysine)-anionic polysaccharide(pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy显示文摘 | Chang Y McLandsborough L McClements DJ | 2012 | Journal of Agricultural and Food Chemistry2012，60，7： | 1 |
| 3 | 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 |
| 4 | Antioxidant activity of whey in a salmon oil emulsion显示文摘 | Tong L M Sasaki S Mcclements D J | 2000 | J Food Sci2000，65，8： | 1 |
| 5 | Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCI显示文摘 | Mei L McClements D J Wu J | 1998 | Food Chemistry1998，61，3： | 1 |
| 6 | Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-τ- carrageenan membranes显示文摘 | GUY S REGNIER L MCCLEMENTS D J | 2005 | Journal of Colloid and Interface Science2005，286，2： | 1 |
| 7 | Targeting treatment-resistant breast cancer stem cells with FKBPL and its peptide derivative, AD-O1, via the CIM4 pathway显示文摘 | McClements L Yakkundi A Papaspyropoulos A | 2013 | Clin Cancer Res2013，19，14： | 1 |
| 8 | What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox显示文摘 | Micka?l Laguerre Christelle Bayrasy Atikorn Panya Jochen Weiss D. Julian McClements Jér?me Lecomte Eric A. Decker Pierre Villeneuve | 2015 | Critical Reviews in Food Science and Nutrition2015，，2： | 1 |
| 9 | Targeting treatment-resistant breast cancer stem cells with FKBPL and its peptide derivative, AD-01, via the CD44 pathway显示文摘 | McClements L Yakkundi A Papaspyropoulos A | 2013 | Clin Cancer Res2013，19，14： | 1 |
| 10 | Antioxidant Activity of Whey in a Salmon Oil Emulsion 显示文摘 | TONG L M SASAKI S MCCLEMENTS D J | 2000 | Journal of Food Science2000，65，8： | 1 |
| 11 | Stabilization of orange oil-in-water emulsion: A new role for ester gum as an Ostwald ripening inhibitor 显示文摘 | Lim S S Baik M Y Decker E A Henson L Popplewell L M McClements D J Choi S J | 2011 | Food Chemistry2011，128，： | 1 |
| 12 | Iron- catalyzed oxidation of menhaden oil as 'affected by emulsifiers 显示文摘 | Donnelly J L Decker E A McClements D J | 1998 | Journal of Food Science1998，61，6： | 1 |
| 13 | Iron- catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl 显示文摘 | Mei L Y McClements D J Wu J | 1998 | Food Chemistry1998，61，3： | 1 |
| 14 | Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl显示文摘 | Mei L McClements D J Wu J | 1998 | Food Chemistry1998，61，3： | 1 |
| 15 | Lipid oxidation in e- mulsions as affected by charge status of antioxidants and emulsion droplets显示文摘 | Mei L McClements D J Decker E A | 1999 | Journal of Agricultural and Food Chemistry1999，47，： | 1 |
| 16 | Interaction of cationic antimicrobial (e - polylysine ) with food - grade biopolymers : Dextran, chitosan, carrageenan, alginate, and pectin 显示文摘 | Chang Y McLandsborough L McClements D J | 2014 | Food Research Intelaationa12014，64，： | 1 |
| 17 | Antimicrobial delivery systems based on electrostatic complexes of cationic 3- polylysine and anionic gum Arabic 显示文摘 | Chang Y McLandsborough L McClements D J | 2014 | Food Hydrocolloids2014，35，： | 1 |
| 18 | Antioxidant activity of whey in a salmon oil emulsion显示文摘 | Tong L M Sasaki S McClements | 2000 | Journal of Food Science2000，65，8： | 1 |
| 19 | Methods in program evaluation the process evaluation system of the pawtucket heart health program显示文摘 | McGraw SA McKinlay SM McClements L | 1989 | Eval Rev1989，13，5： | 1 |
| 20 | Mechanisms of the antioxidant activity of a high molecularweight fraction of whey显示文摘 | TONG L M SASAKI S MCCLEMENTS D J | 2000 | J Agric Food Chem2000，48，5： | 1 |
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