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David McClements to Temperature

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This is a "connection" page, showing publications David McClements has written about Temperature.
David McClements
Connection Strength
4.589
Temperature
  1. Li R, Zeng Z, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature. Food Res Int. 2019 06; 120:748-755.
    View in: PubMed
    Score: 0.568
  2. Thongngam M, McClements DJ. Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. Langmuir. 2005 Jan 04; 21(1):79-86.
    View in: PubMed
    Score: 0.217
  3. Kim HJ, Decker EA, McClements DJ. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir. 2004 Nov 23; 20(24):10394-8.
    View in: PubMed
    Score: 0.215
  4. Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym. 2020 Dec 15; 250:116890.
    View in: PubMed
    Score: 0.160
  5. Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.
    View in: PubMed
    Score: 0.158
  6. Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. Food Res Int. 2020 08; 134:109273.
    View in: PubMed
    Score: 0.157
  7. Muriel Mundo JL, Liu J, Tan Y, Zhou H, Zhang Z, McClements DJ. Characterization of electrostatic interactions and complex formation of ?-poly-glutamic acid (PGA) and ?-poly-l-lysine (PLL) in aqueous solutions. Food Res Int. 2020 02; 128:108781.
    View in: PubMed
    Score: 0.152
  8. Zheng B, Lin H, Zhang X, McClements DJ. Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility. J Agric Food Chem. 2019 Nov 06; 67(44):12245-12254.
    View in: PubMed
    Score: 0.151
  9. Zheng B, Zhang X, Lin H, McClements DJ. Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies. Food Funct. 2019 Sep 01; 10(9):5473-5484.
    View in: PubMed
    Score: 0.149
  10. Kharat M, McClements DJ. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. Food Res Int. 2019 12; 126:108601.
    View in: PubMed
    Score: 0.149
  11. Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan. Food Res Int. 2019 09; 123:266-275.
    View in: PubMed
    Score: 0.146
  12. Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int. 2019 02; 116:1-11.
    View in: PubMed
    Score: 0.143
  13. Zheng B, Peng S, Zhang X, McClements DJ. Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements. J Agric Food Chem. 2018 Oct 17; 66(41):10816-10826.
    View in: PubMed
    Score: 0.141
  14. Kharat M, Zhang G, McClements DJ. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Res Int. 2018 09; 111:178-186.
    View in: PubMed
    Score: 0.137
  15. Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Res Int. 2017 06; 96:103-112.
    View in: PubMed
    Score: 0.126
  16. Kharat M, Du Z, Zhang G, McClements DJ. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. J Agric Food Chem. 2017 Mar 01; 65(8):1525-1532.
    View in: PubMed
    Score: 0.126
  17. McClements DJ, Gumus CE. Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci. 2016 Aug; 234:3-26.
    View in: PubMed
    Score: 0.119
  18. Davidov-Pardo G, Gumus CE, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. Food Chem. 2016 Apr 01; 196:821-7.
    View in: PubMed
    Score: 0.114
  19. Saberi AH, Fang Y, McClements DJ. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chem. 2015 Oct 15; 185:254-60.
    View in: PubMed
    Score: 0.110
  20. Guttoff M, Saberi AH, McClements DJ. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability. Food Chem. 2015 Mar 15; 171:117-22.
    View in: PubMed
    Score: 0.106
  21. Chang Y, McClements DJ. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature. J Agric Food Chem. 2014 Mar 12; 62(10):2306-12.
    View in: PubMed
    Score: 0.102
  22. Rao J, McClements DJ. Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method. J Agric Food Chem. 2011 May 11; 59(9):5026-35.
    View in: PubMed
    Score: 0.083
  23. Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. J Agric Food Chem. 2011 Jan 12; 59(1):415-27.
    View in: PubMed
    Score: 0.082
  24. Rao J, McClements DJ. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. J Agric Food Chem. 2010 Jun 09; 58(11):7059-66.
    View in: PubMed
    Score: 0.079
  25. Awad TS, Helgason T, Kristbergsson K, Weiss J, Decker EA, McClements DJ. Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. Langmuir. 2008 Nov 18; 24(22):12779-84.
    View in: PubMed
    Score: 0.071
  26. Gu YS, Decker EA, McClements DJ. Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets. Langmuir. 2006 Aug 29; 22(18):7480-6.
    View in: PubMed
    Score: 0.061
  27. Gu YS, Regnier L, McClements DJ. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes. J Colloid Interface Sci. 2005 Jun 15; 286(2):551-8.
    View in: PubMed
    Score: 0.056
  28. Xu W, Li C, McClements DJ, Xu Z, Zhang Z, Zhang R, Qiu C, Zhao J, Jin Z, Chen L. Construction, characterization and application of rutin loaded zein - Carboxymethyl starch sodium nanoparticles. Int J Biol Macromol. 2025 Apr; 302:140355.
    View in: PubMed
    Score: 0.054
  29. Gu YS, Decker EA, McClements DJ. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing. Langmuir. 2004 Oct 26; 20(22):9565-70.
    View in: PubMed
    Score: 0.054
  30. Kim HJ, Decker EA, McClements DJ. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir. 2004 Jul 06; 20(14):5753-8.
    View in: PubMed
    Score: 0.052
  31. Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132049.
    View in: PubMed
    Score: 0.052
  32. Zhong Y, Yang L, McClements DJ, Wang X, Ye J, Liu C. Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chem. 2021 Apr 16; 342:128380.
    View in: PubMed
    Score: 0.041
  33. Chanamai R, McClements DJ. Ultrasonic determination of chicken composition. J Agric Food Chem. 1999 Nov; 47(11):4686-92.
    View in: PubMed
    Score: 0.038
  34. Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.
    View in: PubMed
    Score: 0.038
  35. Goulette TR, Zhou J, Dixon WR, Normand MD, Peleg M, McClements DJ, Decker E, Xiao H. Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage. Food Chem. 2020 Jan 01; 302:125365.
    View in: PubMed
    Score: 0.037
  36. Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci. 2019 Sep; 84(9):2421-2431.
    View in: PubMed
    Score: 0.037
  37. Biao Y, Chanjuan Z, Ming Y, Dechun H, McClements DJ, Zhigang H, Chongjiang C. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. Food Chem. 2019 Jun 15; 283:141-147.
    View in: PubMed
    Score: 0.036
  38. Dai L, Yang S, Wei Y, Sun C, McClements DJ, Mao L, Gao Y. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers. Food Chem. 2019 Mar 01; 275:246-254.
    View in: PubMed
    Score: 0.035
  39. Chen L, Tian Y, McClements DJ, Huang M, Zhu B, Wang L, Sun B, Ma R, Cai C, Jin Z. A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization. Food Chem. 2019 Feb 15; 274:268-273.
    View in: PubMed
    Score: 0.035
  40. Yang Y, Zhao C, Tian G, Lu C, Zhao S, Bao Y, McClements DJ, Xiao H, Zheng J. Effects of Preheating and Storage Temperatures on Aroma Profile and Physical Properties of Citrus-Oil Emulsions. J Agric Food Chem. 2017 Sep 06; 65(35):7781-7789.
    View in: PubMed
    Score: 0.033
  41. Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Res Int. 2017 07; 97:223-230.
    View in: PubMed
    Score: 0.032
  42. Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Res Int. 2017 06; 96:84-93.
    View in: PubMed
    Score: 0.032
  43. Uluata S, McClements DJ, Decker EA. Physical Stability, Autoxidation, and Photosensitized Oxidation of ?-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. J Agric Food Chem. 2015 Oct 28; 63(42):9333-40.
    View in: PubMed
    Score: 0.029
  44. Chen J, Zheng J, McClements DJ, Xiao H. Tangeretin-loaded protein nanoparticles fabricated from zein/?-lactoglobulin: preparation, characterization, and functional performance. Food Chem. 2014 Sep 01; 158:466-72.
    View in: PubMed
    Score: 0.026
  45. Winuprasith T, Suphantharika M, McClements DJ, He L. Spectroscopic studies of conformational changes of ?-lactoglobulin adsorbed on gold nanoparticle surfaces. J Colloid Interface Sci. 2014 Feb 15; 416:184-9.
    View in: PubMed
    Score: 0.025
  46. Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). J Colloid Interface Sci. 2009 Jun 01; 334(1):75-81.
    View in: PubMed
    Score: 0.018
  47. Monahan FJ, McClements DJ, German JB. Disulfide-mediated polymerization of whey proteins in whey protein isolate-stabilized emulsions. Adv Exp Med Biol. 1997; 415:127-36.
    View in: PubMed
    Score: 0.008
Connection Strength

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Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.