Thaddao Waraho

Mechanisms of lipid oxidation in food dispersions

D. Mcclements, E. Decker, Thaddao Waraho, 2011 .

Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.

D. Mcclements, E. Decker, V. Cardenia, 2009, Journal of agricultural and food chemistry.

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions.

D. Mcclements, E. Decker, Thaddao Waraho, 2011, Food chemistry.

Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions

D. Mcclements, E. Decker, V. Cardenia, 2012 .

Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions

Thaddao Waraho, 2011 .

Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions.

R. Vachet, D. Mcclements, E. Decker, 2006, Journal of agricultural and food chemistry.

Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil-in-Water Emulsions

E. Decker, V. Cardenia, D. Julian Mcclements, 2011 .

Lipid oxidation in emulsified food products.

D. Mcclements, E. Decker, V. Cardenia, 2010 .