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Chemistry
USA
2026

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Chemistry

D-Index
137
Citations
61613
World Ranking
235
National Ranking
111

Research.com Recognitions

  • 2026 - Research.com Chemistry in United States Leader Award
  • 2025 - Research.com Chemistry in United States Leader Award

Overview

Eric A. Decker is affiliated with the University of Massachusetts Amherst in the United States. Their research spans multiple fields, primarily focusing on medicine and agricultural and biological sciences, with significant contributions in food science, organic chemistry, and biochemistry.

The scientist's work addresses key topics related to the quality and analysis of edible oils, antioxidant activity and oxidative stress, as well as proteins in food systems. Other main subjects in their research include meat and animal product quality, free radicals and antioxidants, food chemistry and fat analysis, and phytochemicals and antioxidant activities.

Frequent publication venues for Eric A. Decker include Food Chemistry, Journal of Agricultural and Food Chemistry, Journal of the American Oil Chemists Society, Critical Reviews in Food Science and Nutrition, and Food Hydrocolloids.

Collaborations have played a role in their scholarly output, with notable coauthors such as David Julian McClements, Ipek Bayram, Jianhua Yi, Li Tian, and Zhenbao Zhu.

Their recent papers cover a range of topics within food chemistry and lipid oxidation. Selected publications include:

  • "Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation," 2023, Trends in Food Science & Technology
  • "Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins," 2020, Food Chemistry
  • "Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles," 2021, Critical Reviews in Food Science and Nutrition
  • "Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility," 2020, Food Hydrocolloids
  • "Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin," 2020, Food Hydrocolloids

Best Publications

  • Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids

    Nalur C Shantha;Eric A Decker

  • Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

    D.J. Mcclements;E.A. Decker

  • Role of ferritin as a lipid oxidation catalyst in muscle food

    Eric A. Decker;Barbara Welch

  • Antioxidant Activity of Proteins and Peptides

    Ryan J Elias;Sarah S Kellerby;Eric A Decker

  • Emulsion-based delivery systems for lipophilic bioactive components.

    D.J. McClements;E.A. Decker;J. Weiss

  • In vitro human digestion models for food applications

    Sun Jin Hur;Beong Ou Lim;Eric A. Decker;D. Julian McClements

  • Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.

    David Julian McClements;Eric Andrew Decker;Yeonhwa Park;Jochen Weiss

  • Factors Influencing the Chemical Stability of Carotenoids in Foods

    Caitlin S Boon;D Julian McClements;Jochen Weiss;Eric A Decker

  • Mechanisms of lipid oxidation in food dispersions

    Thaddao Waraho;D. Julian McClements;Eric A. Decker

  • Endogenous skeletal muscle antioxidants

    K M Chan;E A Decker

  • Phenolics : Prooxidants or antioxidants?

    Eric.A Decker

  • Role of Physical Structures in Bulk Oils on Lipid Oxidation

    Wilailuk Chaiyasit;Ryan J. Elias;D. Julian McClements;Eric A. Decker

  • Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

    Saehun Mun;Eric A. Decker;D. Julian McClements

  • Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility

    Cheng Qian;Eric Andrew Decker;Hang Xiao;David Julian McClements

  • Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type.

    Cheng Qian;Eric Andrew Decker;Hang Xiao;David Julian McClements

  • Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.

    Min Hu;D Julian McClements;Eric A Decker

  • Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components

    Jochen Weiss;Eric A. Decker;D. Julian McClements;Kristberg Kristbergsson

  • Mechanisms of the antioxidant activity of a high molecular weight fraction of whey.

    L M Tong;S Sasaki;D J McClements;E A Decker

  • Controlling lipid bioavailability through physicochemical and structural approaches.

    David Julian McClements;Eric Andrew Decker;Yeonhwa Park

  • Measuring antioxidant effectiveness in food

    Eric A Decker;Kathleen Warner;Mark P Richards;Fereidoon Shahidi

  • Handbook of Food Analytical Chemistry: Wrolstad/Handbook

    Ronald E. Wrolstad;Terry E. Acree;Eric A. Decker;Michael H. Penner

Frequent Co-Authors

David Julian McClements
David Julian McClements University of Massachusetts Amherst
Jochen Weiss
Jochen Weiss University of Hohenheim
Hang Xiao
Hang Xiao University of Massachusetts Amherst
Pierre Villeneuve
Pierre Villeneuve Montpellier SupAgro
Ronald E. Wrolstad
Ronald E. Wrolstad Oregon State University
Steven J. Schwartz
Steven J. Schwartz The Ohio State University
Zipei Zhang
Zipei Zhang University of Missouri
Yeonhwa Park
Yeonhwa Park University of Massachusetts Amherst
Lili He
Lili He University of Massachusetts Amherst
Cameron Faustman
Cameron Faustman University of Connecticut

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