L. Henson

发表

Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils.

L. M. Popplewell, D. Mcclements, E. Decker, 2012, Journal of food science.

Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

D. Gerrard, J. W. Lamkey, A. L. Grant, 2001 .

Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.

L. M. Popplewell, D. Mcclements, E. Decker, 2009, Journal of agricultural and food chemistry.

Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

L. M. Popplewell, D. Mcclements, Hang Xiao, 2011 .

Use of a chewing device to perform a mass balance on chewing gum components

A. J. Krause, G. Reineccius, L. Henson, 2011 .

Citral stability in oil-in-water emulsions with solid or liquid octadecane.

D. Mcclements, E. Decker, S. Choi, 2010, Journal of agricultural and food chemistry.

Stabilization of orange oil-in-water emulsions: A new role for ester gum as an Ostwald ripening inhibitor

L. M. Popplewell, D. Mcclements, E. Decker, 2011 .

Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles

L. M. Popplewell, D. Mcclements, E. Decker, 2010 .

Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.

L. M. Popplewell, D. Mcclements, E. Decker, 2010, Journal of food science.