David McClements to Fatty Acids, Unsaturated
This is a "connection" page, showing publications David McClements has written about Fatty Acids, Unsaturated.
Connection Strength
0.773
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Ma D, Li A, Xie M, McClements DJ, Chen J. Raffinose esters of long-chain unsaturated fatty acids: Preparation, characterization, and in vitro digestive behavior. Food Res Int. 2025 Oct; 217:116772.
Score: 0.236
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Culler MD, Inchingolo R, McClements DJ, Decker EA. Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions. J Agric Food Chem. 2021 Jan 20; 69(2):750-755.
Score: 0.174
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
Score: 0.168
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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: 0.155
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Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annu Rev Food Sci Technol. 2013; 4:35-56.
Score: 0.025
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Elias RJ, McClements DJ, Decker EA. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. J Agric Food Chem. 2005 Dec 28; 53(26):10248-53.
Score: 0.015