David McClements to Juglans
This is a "connection" page, showing publications David McClements has written about Juglans.
Connection Strength
1.653
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Tian L, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins. J Sci Food Agric. 2022 Aug 15; 102(10):4003-4011.
Score: 0.788
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Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ. Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Res Int. 2018 04; 106:853-861.
Score: 0.599
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Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. J Agric Food Chem. 2018 May 02; 66(17):4458-4468.
Score: 0.152
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Yi J, Zhu Z, McClements DJ, Decker EA. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. J Agric Food Chem. 2014 Mar 05; 62(9):2104-11.
Score: 0.114