The University of Massachusetts Amherst

Eric Decker

Professor

Research areas include strategies to control chemical reactions in delivery systems; Impact of physical properties on stability of bioactive compounds; Use of delivery systems to prove the nutritional composition of foods; Antioxidants; Altering food lipid bioavailability

Current Research
Understanding how association colloids in bulk oils impact lipid oxidation reactions; Oxidation reactions in low moisture environments; edible oxygen scavengers; properties of antioxidants with varying polarity; emulsion droplet interfacial engineering to alter chemical reactions.

Learn more at www.umass.edu/foodsci/faculty/decker.html

Academic Background

  • BS Pennsylvania State University, 1978-1982
  • MS Washington State University, 1983-1985
  • PhD University of Massachusetts Amherst, 1985-1989
Cui, L.; Lahti, P.M.; Decker, E.A. Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils. Journal of the American Oil Chemists Society 2017, 94, 89-97
Chen, B.; Rao, J.; Ding, Y.; McClements, D.J.; Decker, E.A. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Res. Int. 2016, 85, 162-169.
Chen, F.; Liang, L.; Zhang, Z.; Deng, Z.; Decker, E.A.; McClements, D.J. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocoll. 2017, 63, 240-248.
Hinkley, T.; Pandya, J.; Kinchla, A.J.; Decker, E.A. Determination of Quantitative Sodium Mass Transfer Coefficient During Osmotic Processing of Potatoes. J. Food Process. Preserv. 2016, 40, 963-968.
Kittipongpittaya, K.; Panya, A.; Phonsatta, N.; Decker, E.A. Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and alpha-Tocopherol in Oil-in-Water (O/W) Emulsions. J. Agric. Food Chem. 2016, 64, 6575-6583.
Lin, Z.; Roman, M.J.; Decker, E.A.; Goddard, J.M. Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials. J. Agric. Food Chem. 2016, 64, 4606-4617.
Liu, F.; Zhu, Z.; Ma, C.; Luo, X.; Bai, L.; Decker, E.A.; Gao, Y.; McClements, D.J. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. J. Agric. Food Chem. 2016, 64, 9532-9541.
Liu, L.; Gao, Y.; McClements, D.J.; Decker, E.A. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on beta-carotene degradation in oil-in-water emulsions. Food Chem. 2016, 210, 242-248.
Roman, M.J.; Decker, E.A.; Goddard, J.M. Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging. J. Agric. Food Chem. 2016, 64, 5574-5582.
Uluata, S.; McClements, D.J.; Decker, E.A. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. Food Chem. 2016, 213, 457-461.
 
Contact Info

Department of Food Science
204 Chenoweth Laboratory
100 Holdsworth Way
Amherst, MA 01003

(413) 545-1026
edecker@foodsci.umass.edu

www.umass.edu/foodsci/faculty/decker.html