University of Massachusetts Amherst

Food Science

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Faculty & Research

 

Eric A. Decker

Professor, Department Head

Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability; Seafood/muscle biochemistry.

Office: Room 236, Chenoweth Laboratory
Off. Tel.: (413) 545-1026
Email: edecker@foodsci.umass.edu
Curriculum Vitae

 
decker
 


Publications

Total Referred Publications:  191

Patents

  1. Decker, E.A. and McClements, D.J.  2004. Utilization of Emulsion Interface Engineering to Produce Oxidatively Stable Lipid Delivery Systems. USSN 10/651,783
  2. McClements, D.J.  & Decker, E.A. 2005. Composition and Procedure for Preparing Stable Acidic Beverage Emulsions.
  3. McClements, D.J.  & Decker, E.A. 2005.  Coated Food Compositions and Related Methods of Preparation.
  4. McClements, D.J.  & Decker, E.A. 2005.  Novel Procedure for Improving Encapsulation of Particulate Materials.
  5. Weiss, J., McClements, D.J. & Decker, E.A. 2006.  Stabilized antimicrobial compositions and related methods of preparation.
  6. McClements, D.J.  & Decker, E.A. 2006. Biopolymer-encapsulation and stabilization of lipid systems and methods for utilization thereof.
  7. Weiss, J., McClements, D.J. & Decker, E.A. 2007.  Production of Reduced Fat Foods Using Gelled Biopolymer Particle Double Emulsions.
  8. McClements, D.J.  & Decker, E.A. 2007. Enzymatically cross-linked biopolymer interfacial complexes for improved lipid particle stability.
  9. Weiss, J., McClements, D.J. & Decker, E.A. 2007.  Novel Procedure to Stabilize Liposomes By Electrostatic Deposition

Refereed Journal Articles (last 5 years)

  1. Bou R.; Chen B.; Guardiola F.; Codony R. and Decker E.A. Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine. Food Chem. 2010, 123: 892-900.
  2. Decker E.A. and Park, Y. Healthier meat products as functional foods. Meat Sci. 2010. 86:49-55
  3. Gray, D.A.; Payne, G.; McClements, D.J.; Decker, E.A. and Lad, M. Oxidative Stability of Echium plantagineum seed oil bodies. Eur. J. Lipid Sci. Technol. 2010, 112:741-749.
  4. Chen, B.; Decker, E.A. and McClements, D.J. Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings. J. Agric. Food Chem 2010, 58, 9259-9265.
  5. Gudipati, V.; Sandra, S.; McClements, D.J. and Decker, E.A. Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes. J. Agric. Food Chem. 2010, 58:8093-8099.
  6. Laguerre, L.; Decker, E.A.; Lecomte, J. and Villeneuve, P. Methods for evaluating the potency and efficacy of antioxidants. Curr. Opin. Clin. Nutr. Met. Care 2010, 13:518–525.
  7. Decker E.A.; Alamed J. and Castro I.A. Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions. J. Am. Oil Chem. Soc. 2010, 87:771-780.
  8. Lesmes U.; Sandra S.; Decker EA and McClements, D.J. Impact of surface deposition of lactoferrin on physical and chemical stability of omega-3 rich lipid droplets stabilised by caseinate. Food Chem. 2010, 123: 99-106.
  9. Matalanis, A.; Lesmes, U.; Decker, E.A. and McClements, D.J. Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation. Food Hydrocolloids 2010, 24: 689-701.
  10. Hu, M.; Li, Y.; Decker, E.A. and McClements, D.J. Role of calcium and calcium-binding agents on the lipase digestibility of emulsified lipids using an in vitro digestion model. Hydrocolloids 2010, 24: 719-725.
  11. Cho, Y.H.; Decker, E.A. and McClements, D.J. Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method. Langmuir 2010, 26: 7937-7945.
  12. Boon, C.S.; McClements, D.J.; Weiss, J. and Decker, E.A. Factors Influencing the Chemical Stability of Carotenoids in Foods Crit. Rev Food Sci. Nutr. 2010, 50:515-532.
  13. Panya, A.; Laguerre, M.; Lecomte, J.; Villeneuve, P.; Weiss, J.; McClements, D.J. and Decker, E.A. Effects of Chitosan and Rosmarinate Esters on the Physical and Oxidative Stability of Liposomes. J. Agric. Food Chem. 2010, 58, 5679-5684.
  14. Choi, S.J.; Decker, E.A..; Henson,L.; Popplewell,M.; McClements, D.J. Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles. Food Chem. 2010, 122:111-116.
  15. Bou R.; Hanquet, N. Codony R.; Guardiola F. and Decker E.A. Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation. Meat Sci. 2010, 85:47-53.
  16. Salminen, H., Heinonen, M. and Decker, E.A. Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase -lactoglobulin. JAOCS. 2010, 87:419-428.
  17. Hu, M.; Li, Y.; Decker, E.A.; Xiao, H.; McClements, D.J. Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets. J. Agric. Food Chem. 2010, 58, 1283-1289.
  18. Jones, O.G; Decker, E.A.; McClements, D.J. Thermal analysis of beta-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocoll. 2010, 24, 239-248.
  19. Jones, O.G.; Decker, E.A.; McClements, D.J. Comparison of protein-polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation. J. Colloid Interface Sci. 2010, 344, 21-29.
  20. Laguerre, M.; Giraldo, L.J.L.; Lecomte, J.; Figueroa-Espinoza, M.; Barea, B.; Weiss, J.; Decker, E.A.; Villeneuve, P. Relationship between Hydrophobicity and Antioxidant Ability of "Phenolipids" in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters. J. Agric. Food Chem. 2010, 58, 2869-2876.
  21. Mercadante, A.Z.; Capitani, C.D.; Decker, E.A.; Castro, I.A. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration. Meat Sci. 2010, 84, 718-726.
  22. Chen, B.; Decker, E.A. and McClements, D.J. Role of continuous phase anionic polysaccharides on the oxidative stability of Menhaden oil-in-water emulsions. J. Agric. Food Chem 2010, 58, 3779-3784.
  23. Mei, L.; Choi, S.J.; Alamed, J.; Henson, L.; Popplewell, M.; McClements, D.J. and Decker, E.A. Citral stability in oil-in-water emulsions with solid or liquid octadecane. J. Agric. Food Chem 2010, 58:533-536.
  24. Laguerre, M.; Giraldo, L.J.L.; Lecomte, J.; Figueroa-Espinoza, M.C.; Barea, B.; Weiss, J.; Decker, E.A.; Villeneuve, P. Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox. J. Agric. Food Chem 2009. 57:11335-11342.
  25. Choi, S.J.; Decker, E.A..; Henson,L.; Popplewell,M.; McClements, D.J. Stability of Citral in Oil-in-Water Emulsions Prepared with Medium-Chain Triacylglycerols and Triacetin. J. Agric. Food Chem 2009. 57:11349-11353.
  26. Decker, E.A. Challenges to control rancidity in complex food systems. Food Sci. Technol. 2009, 23 (4):28-29.
  27. Bou R.; Codony R.; Tres A.; Decker E.A. and Guardiola F Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products. Crit. Rev Food Sci. Nutr. 2009, 49:800-822.
  28. Chanasattru, W.; Jones, O.G.; Decker, E.A. and McClements, D.J. Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of beta-lactoglobulin-pectin complexes. Food Hydrocolloids 2009, 23: 2450-2457.
  29. Pignoli, G.; Bou R.; Rodriguez-Estrada, M.T.; Decker, E.A Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Sci. 2009, 83:412-416.
  30. Sasaki, K.; Alamed, J.; Weiss J.; Villeneuve P.; Giraldo L.J.L.; Lecomte J.; Figueroa- Espinoza M.C.; Decker E.A., Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions. Food Chem. 2009, 118:830-835.
  31. Helgason, T.; Awad, T.S.; Kristbergsson, K.; Decker, E.A.; McClements,D.J. and Weiss, J.; Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles . J. Agric. Food Chem 2009, 57:8033-8040.
  32. Awad, T.S.; Helgason, T.; Weiss, J.; Decker, E.A. and McClements, D.J. Effect of omega-3 fatty acids on crystallization, polymorphic transformation and stability of tripalmitin solid lipid nanoparticle suspensions . Crystal Growth Design 2009, 9:3405-3411.
  33. Waraho, T.; Cardenia, V.; Rodriguez-Estrada, M.T.; McClements, D.J. and Decker, E.A. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions. J. Agric. Food Chem 2009, 57: 7112-7117.
  34. McClements, D.J.; Decker,E.A; Park, Y. and Weiss, J. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods. Crit. Rev. Food Sci. Nutr. 2009, 49:577–606.
  35. 35. Jones, O.G.; Decker, E.A. and McClements, D.J. Formation of biopolymer particles by thermal treatment of beta-lactoglobulin-pectin complexes. Food Hydrocolloids, 2009, 23: 1312-1321.
  36. Boon, C.S.; McClements, D.J.; Weiss, J. and Decker, E.A. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. J. Agric..Food Chem. 2009, 57:2993-2998.
  37. Alamed, J..; McClements, D.J.. and Decker, E.A. Relationships between free radical scavenging and antioxidant activity in foods. J. Agric..Food Chem. 2009, 57:2969-2976.
  38. Cho, Y.H.; Decker, E.A. and McClements, D.J. Competitive Adsorption of Mixed Anionic Polysaccharides at the Surfaces of Protein-Coated Lipid Droplets. Langmuir 2009, 25:2654-2660.
  39. Choi, S.J.; Decker, E.A. and McClements, D.J. Impact of Iron Encapsulation within the Interior Aqueous Phase of Water-in-Oil-in-Water emulsions on Lipid Oxidation. Food Chemistry. 2009, 116:271-276.
  40. Hur, S.J.; Decker, E.A. and McClements, D.J. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chemistry. 2009, 116:253-262.
  41. Awad, T.S.; Helgason, T.; Kristbergsson, K.; Weiss, J.; Decker, E.A.; McClements, D.J. Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. Langmuir 2009, 24:12779-12784
  42. McClements, D.J.; Decker,E.A and Park, Y. Controlling lipid bioavailability through physicochemical and structural approaches. Crit. Rev. Food Sci. Nutr. 2009, 49: 48-67.
  43. López-Giraldo L.J., Laguerre M., Lecomte J., Figueroa- Espinoza M.C., Baréa B., Weiss J., Decker E.A., Villeneuve P. Kinetic and stoichiometry of the reaction of chlorogenic acid and its alkyl esters against DPPH radical. J. Agric..Food Chem. 2009, 57:863-870.
  44. Chanasattru, W.; Decker, E.A.; McClements, D.J. Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by beta-lactoglobulin. Food Hydrocolloids, 2009, 23: 253-261.
  45. Ke, S.; Huang, Y.; Decker, E.A. and Hultin, H.O. Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science 2009, 82:113-118.
  46. Bou, R.; Elias, R.J.; Faustman, C.; Guardiola, F.; Codony, R.; Decker, E.A. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric..Food Chem. 2008, 56:9612-9620.
  47. Sandra, S.; Decker, E.A.; McClements, D.J. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J. Agric. Food Chem. 2008, 56:7488-7494.
  48. Chanasattru, W.; Decker, E.A.; McClements, D.J. Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study. Food Hydrocolloids, 2008, 22: 1475-1484.
  49. Decker, E.A. Understanding rancidity in complex foods: The key to developing new antioxidant technologies. Inform 2008. 19:534-536.
  50. Katsuda, M.S.; McClements, D.J.; Miglioranza, L.H.S.; Decker, E.A. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. J. Agric. Food Chem. 2008, 56:5926-5931.
  51. Bonnaire, L.; Sandra, S.; Helgason, T.; Decker, E.A.; Weiss, J.; McClements, D.J. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. J. Agric. Food Chem. 2008, 56:3791-3797.
  52. Weiss, J.; Decker, E.A.; McClements, D.J.;Kristbergsson, K.; Helgason, T.; Awad, T. Solid lipid nonoparticles as delivery systems for bioactive food components. Food Biophysics 2008, 3:146-154.
  53. Awad, T.S.; Helgason, T.; Kristbergsson, K.; Decker, E.A.; Weiss, J.; McClements, D.J. Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin solid lipid nanoparticle (SLN) suspensions. Food Biophysics 2008, 3:155-162.
  54. McClements, D.J.; Decker, E.A.; Park, Y.; Weiss, J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysics 2008, 3:219-228.
  55. Bou, R.; Codony, R.; Tres, A; Decker, E.A.; Guardicila, F. Determination of hydroperoxides in foods and biological samples by the ferrous oxidation-xylenol orange method: A review of the factors that influence the method's performance. 2008. Anal. Biochem. 377:1-15.
  56. Elias, R.J.; Kellerby, S.S.; Decker, E.A. Antioxidant Activity of Proteins and Peptides in Foods. Crit. Rev. Food Sci. Nutr. 2008. 48:430-441.
  57. Boon, C.S.; Xu, Z.; Yue, X.; McClements, D.J.; Weiss, J.; Decker, E.A. Factors impacting lycopene oxidation in oil-in-water emulsions. J. Agric. Food Chem. 2008, 56:1408-1414.
  58. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D.J.; Decker, E.A. Chemical and Physical Stability of Protein- and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene. J. Food Sci. 2008, 73:C167-C172.
  59. Iwanga, D.; Gray, D.; Decker, E.A.; Weiss, J. and McClements, D.J. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J. Agric. Food Chem. 2008, 56:2240-2245.
  60. Mun, S.; Cho, Y.; Decker, E.A.; McClements, D.J. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. J. Food Eng. 2008. 86:508-518.
  61. Chaiyasit, W.; McClements, D.J.; Weiss, J.; Decker, E.A. Impact of Surface Active Compounds on Physicochemical and Oxidative Properties of Edible Oil. J. Agric. Food Chem. 2008, 56:550-556.
  62. Thanonkaew, A.; Benjakul, S.; Visessanguan, W.; Decker, E.A. The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. LWT-Food Sci Technol 2008, 41 (1): 161-169.
  63. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D.J.; Decker, E.A. Stability of Citral in Protein- and Gum Arabic-Stabilized Oil-in-Water Emulsions. Food Chem. 2008, 106:698-705.
  64. Yuji, H.; Weiss, J.; Villeneuve, P.; López Giraldo, L.J.; Figueroa-Espinoza, M.C.; Decker, E.A. Ability of surface active antioxidants to inhibit lipid oxidation in oil-in-water emulsions. J. Agric. Food Chem. 2007, 55(26); 11052-11056.
  65. McClements, D.J.; Decker,E.A. and Weiss, J. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components. J. Food Sci 2007, .72(8): R109-R124.
  66. Paliandre, S.; Decker, E.A. and McClements, D.J. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. J. Food Sci. 2007, 72:E518-E524.
  67. Iwanga, D.; Gray, D.; Fisk, I.D.; Decker, E.A.; Weiss, J. and McClements, D.J. Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil. J. Agric. Food Chem 2007, 55:8711-8716.
  68. Chaiyasit, W.; Stanley, C.B.; Strey, H.H.; McClements, D.J.; Decker, E.A. Impact of surface active compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane Systems. Food Biophysics 2007, 2:57-66.
  69. Chanasattru, W.; Decker, E.A.; McClements, D.J. Inhibition of droplet flocculation in globular-protein stabilized oil-in-water emulsions by polyols. Food Res Intl. 2007, 40:1161-1169.
  70. Mun, S.; Decker, E.A.; McClements, D.J. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Res Intl. 2007, 40:770-781.
  71. Chaiyasit, W.; Elias, R.J.; McClements, D.J. and Decker, E.A. Role of Physical Structures in Bulk Oils on Lipid Oxidation. Crit. Rev. Food Sci. Nutr. 2007. 47:299-317.
  72. Park,G.Y.; Mun, S.; Park, Y.; Rhee, S.; Decker,E.A.; Weiss, J.; McClements, D.J.; Park, Y. Influence of Encapsulation of Emulsified Lipids with Chitosan on their In Vivo Digestibility. Food Chem. 2007, 104:761-767.
  73. Chanasattru, W.; Decker, E.A.; McClements, D.J. Modulation of thermal stability and heat-induced gelation of -lactoglobulin by high glycerol and sorbitol levels. Food Chem. 2007, 103:512-520.
  74. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D.J.; Decker, E.A. Chemical and Physical Stability of Citral and Limonene in SDS-chitosan and Gum Arabic Stabilized Oil-in-Water Emulsions. J. Agric. Food Chem 2007, 55(9): 3585-3591.
  75. Elias, R.J.; McClements, D.J.; Decker, E.A. Impact of Thermal Processing on the Antioxidant Mechanisms of Continuous Phase -Lactoglobulin in Oil-in-Water Emulsions. 2007, Food Chem 104:1402-1409.
  76. Shaw, L. A. McClements, D.J.; Decker, E.A. Spray dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. 2007, J. Agric. Food Chem 55(8): 3112-3119.
  77. Gu, Y. S.; Decker, E. A.; McClements, D. J. Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: beta-lactoglobulin-iota-carrageenan-gelatin. J. Food Engineering, 2007, 80: 1246-1254.
  78. Gu, Y.S.; Decker, E.A.; McClements, D.J. Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets. Food Hydrocolloids, 2007, 21: 516-526.
  79. Thanonkaew, A.; Benjakul, S.; Visessanguan, W.; Decker, E.A. Yellow discoloration of cuttlefish liposome system as influenced by lipid oxidation. Food Chem 2007, 102: 219-224.
  80. Chee, C. P.; Djordjevic, D.; Faraji, H.; Decker, E.A.; Hollender, R.; McClements, D. J.; Peterson, D. G.; Roberts, R. F. and Coupland, J. N. Sensory Properties of Vanilla and Strawberry Flavored Ice cream Supplemented with Omega-3 Fatty Acids. Milchwissenschaft 2007. 62(1): 66-69
  81. Cercaci, L.; Rodriguez-Estrada, M.T.; Lercker, G.; Decker, E.A. Phytosterol oxidation in oil-in-water emulsions and bulk oil. Food Chemistry, 2007, 102: 161-167.
  82. Kellerby, S.S.; Gu, Y.S.; McClements, D.J.; Decker, E.A. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. J. Agric. Food Chem. 2006, 54: 10222-10227.
  83. Elias, R.J.; Bridgewater, J.D.; Vachet, R.W.; Waraho, T.; McClements, D.J.; Decker, E.A. Antioxidant Mechanisms of Enzymatic Hydrolysates of -Lactoglobulin in Food Lipid Dispersions. J. Agric Food Chem. 2006, 54: 9565-9572.
  84. Beysseriat, M.; Decker, E.A.; McClements, D.J. Influence of Dietary Fiber on Properties of Oil-in-Water Emulsions Passed Through an In Vitro Human Digestion Model. Food Hydrocolloids, 2006, 20: 800-809.
  85. Gu, Y.S.; Decker, E.A.; McClements, D.J. Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets. Langmuir, 2006, 22: 7480-7486.
  86. Mun, S.; Decker, E.A.; Park, Y.; Weiss, J.; McClements, D.J. Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion. Food Biophysics, 2006, 1: 21-29.
  87. Kellerby, S.S. McClements, D.J.; Decker, E.A. Role of Proteins in Oil-in-Water Emulsions on the Stability of Lipid Hydroperoxides. J Agric Food Chem., 2006, 54:7879-7884.
  88. Lee, S.; Hernandez, P.; Djordjevic, D.; Faraji, H.; Hollender, R.; Faustman, C. and Decker, E.A. Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products. J. Food Sci., 2006, 71 (3): C233-C238.
  89. Mun, S.: Decker, E.A.; McClements, D.J. Effect of Molecular Weight and Degree of Deacetylation of Chitosan on the Formation of Oil-in-Water Emulsions Stabilized by Surfactant-Chitosan Membranes. J. Colloid and Interface Sci., 2006, 296: 581-590.
  90. Klinkesorn, U.; Sophanodora, P.; Chinachoti, P; Decker, E.A. .; McClements, D.J. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res. Intl, 2006, 39: 449-457.
  91. Kim, H-J.; Decker, E.A.; McClements, D.J. Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions. Food Hydrocolloids. 2006, 20: 586-595.
  92. Surh J., Decker E.A., McClements D.J. Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocolloids. 2006, 20: 596-606.
  93. 93. Surh J., Decker E.A., McClements D.J. Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids. 2006, 20: 607-618.
  94. Thanonkaew, A.; Benjakul, S.; Visessanguan, W.; Decker, E.A. Development of yellow pigmentation in squid (Loligo peali) as a result of lipid oxidation. J. Agric. Food Chem, 2006, 54:956-962.
  95. Lee, S.; Djordjevic, D.; Faraji, H.; Decker, E.A.; Faustman, C. Effects of antioxidant on stabilization of meat products with n-3 fatty acids. Meat Science, 2006, 72:18-24.
  96. Alamed, J.; McClements, D.J.; Decker, E.A. Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids. Food Chem., 2006, 95:585-590.
  97. Thanonkaew, A; Benjakul, S.; Visessanguan, W. and Decker, E.A. The effect of metal ions on lipid oxidation, colour and physiochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze-thaw cycles. Food Chem., 2006, 95:591-599.

Books:  Co-Editor

  1. Decker, E.A., Elias, R. J. and McClements, D.J. (Eds.) Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
  2. Decker, E.A., Elias, R. J. and McClements, D.J. (Eds.) Oxidation in foods and beverages and antioxidant applications , Volume . Management in different industry sectors. 2010, Woodhead Publishing, London, UK.
  3. McClements, D.J. and Decker E.A. (Eds.) Designing Functional Foods: Understanding, measuring and controlling food structure breakdown and nutrient absorption. 2009, Woodhead Publishing, London, UK.
  4. Wrolstad, R. (Editor-in-Chief), Acree, T.A., An, H., Penner, M.H., Schwartz, S.J., Shoemaker, C.F., Sporns, P. and Decker, E.A. (Co-Editors), Current Protocols in Food Analytical Chemistry. 2002, John Wiley & Sons, NY

 

Book Chapters

  1. Decker, E.A., Chen, B., Panya, A. and Elias, R.J. 2010. Antioxidant Mechanisms. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
  2. Elias, R.J. and Decker E.A. 2010. Protein Antioxidants. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
  3. Waraho, T., Cardenia, V., Decker, E.A., McClements, D.J. Decker E.A. 2010. Lipid oxidation in emulsified food products. In. Oxidation in foods and beverages and antioxidant applications, Volume 1. Understanding mechanisms of oxidation and antioxidant activity. 2010, Woodhead Publishing, London, UK.
  4. McClements, D.J. and E.A. Decker 2008. “Controlling the delivery and adsorption of food lipids”. In: Designing Functional Foods: Understanding, measuring and controlling food structure breakdown and nutrient absorption. McClements, D.J. and Decker E.A. (Eds.), Woodhead Publishing, London, UK.
  5. McClements, D.J., E.A. Decker (2009). “Introduction”. In: Designing functional foods: understanding, measuring and controlling food structure breakdown and nutrient absorption for the development of health-promoting foods, McClements, D.J. E.A. Decker (Eds.), Woodhead Publishing, London, UK.
  6. Bou, R., Decker, E.A., Guardiola, F., Codony, R. 2008. Improvement of poultry meat nutritional value and quality through different natural sources and mineral dietary supplements. In Food Science and Security. Eds Amsel, L. and Hirsch, L. Nova Science Publishers, Inc. Hauppauge NY.
  7. McClements, D.J. and Decker, E.A. 2008 Lipids, In Food Chemistry. Ed. Damodarin, S., Parkin, K., Fennema, O.R. CRC Press, Boca Raton, FL
  8. McClements, D.J. ; Decker, E.A. and Park, Y. Physiological and Structural Aspects of Lipid Digestion. In. Understanding and Controling the Microstructure of Complex Foods. Ed. D.J. McClements. 2007. CRC Press, Boca Raton, FL.
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