Phospholipids in foods: prooxidants or antioxidants? von Cui, Leqi, Decker, Eric A

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Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α‑Tocopherol in Oil-in-Water Emulsions von Bayram, Ipek, Laze, Artiona, Decker, Eric A.

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Biological Implications of Lipid Oxidation Products von Vieira, Samantha A., Zhang, Guodong, Decker, Eric A.

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Mechanisms of lipid oxidation in food dispersions von Waraho, Thaddao, McClements, D. Julian, Decker, Eric A.

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Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility von Qian, Cheng, Decker, Eric Andrew, Xiao, Hang, McClements, David Julian

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The Role of Oxygen in Lipid Oxidation Reactions: A Review von Johnson, David R, Decker, Eric A

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The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems von Villeneuve, Pierre, Durand, Erwann, Decker, Eric A

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Healthier meat products as functional foods von Decker, Eric A., Park, Yeonhwa

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Physical Stability, Autoxidation, and Photosensitized Oxidation of ω‑3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants von Uluata, Sibel, McClements, D. Julian, Decker, Eric A

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Processing of oats and the impact of processing operations on nutrition and health benefits von Decker, Eric A., Rose, Devin J., Stewart, Derek

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In vitro human digestion models for food applications von Hur, Sun Jin, Lim, Beong Ou, Decker, Eric A., McClements, D. Julian

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Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions von Ebrahimi, Peyman, Bayram, Ipek, Lante, Anna, Decker, Eric A.

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Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers von Zhu, Zhenbao, Zhao, Cui, Yi, Jianhua, Liu, Ning, Cao, Yuangang, Decker, Eric A, McClements, David Julian

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Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions von Li, Peilong, McClements, D. Julian, Decker, Eric A.

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Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry von Walker, Rebecca, Decker, Eric A, McClements, David Julian

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Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions von Samdani, Gautam K, McClements, D. Julian, Decker, Eric A

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Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils von Bayram, Ipek, Parra-Escudero, Carlos, Decker, Eric A., Lu, Jiakai

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Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles von Qian, Cheng, Decker, Eric Andrew, Xiao, Hang, McClements, David Julian

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The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets von Forde, Ciarán G, Decker, Eric A

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Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil von Culler, Mitchell D., Bayram, Ipek, Decker, Eric A.

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