David McClements to Acrylamide
This is a "connection" page, showing publications David McClements has written about Acrylamide.
Connection Strength
0.209
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Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Res Int. 2019 09; 123:403-413.
Score: 0.149
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Fan F, Huang G, McClements DJ, Zhong H, Chen L, Hong Q, Liu Z, Jin Z, Chen L. The formation mechanism and regulation of the unique flavor in fried dough products. Crit Rev Food Sci Nutr. 2026; 66(28):5625-5639.
Score: 0.061