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David McClements to Food Technology

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This is a "connection" page, showing publications David McClements has written about Food Technology.
David McClements
Connection Strength
8.344
Food Technology
  1. Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr. 2023; 63(23):6423-6444.
    View in: PubMed
    Score: 0.693
  2. McClements DJ. Future foods: a manifesto for research priorities in structural design of foods. Food Funct. 2020 Mar 01; 11(3):1933-1945.
    View in: PubMed
    Score: 0.604
  3. McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. J Food Sci. 2015 Jul; 80(7):N1602-11.
    View in: PubMed
    Score: 0.435
  4. McClements DJ. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Adv Nutr. 2015 May; 6(3):338S-52S.
    View in: PubMed
    Score: 0.433
  5. Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct. 2015 Jan; 6(1):42-55.
    View in: PubMed
    Score: 0.418
  6. Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of ?-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
    View in: PubMed
    Score: 0.416
  7. McClements Dj. Edible delivery systems for nutraceuticals: designing functional foods for improved health. Ther Deliv. 2012 Jul; 3(7):801-3.
    View in: PubMed
    Score: 0.355
  8. Ziani K, Fang Y, McClements DJ. Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil. Food Chem. 2012 Sep 15; 134(2):1106-12.
    View in: PubMed
    Score: 0.348
  9. Li Y, Kim J, Park Y, McClements DJ. Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements. Food Funct. 2012 May; 3(5):528-36.
    View in: PubMed
    Score: 0.346
  10. McClements DJ, Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr. 2011 Apr; 51(4):285-330.
    View in: PubMed
    Score: 0.326
  11. 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: 0.325
  12. Lesmes U, Baudot P, McClements DJ. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate. J Agric Food Chem. 2010 Jul 14; 58(13):7962-9.
    View in: PubMed
    Score: 0.310
  13. McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
    View in: PubMed
    Score: 0.299
  14. McClements DJ, Decker EA, Park Y, Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr. 2009 Jun; 49(6):577-606.
    View in: PubMed
    Score: 0.287
  15. Iwanaga D, Gray D, Decker EA, Weiss J, McClements DJ. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J Agric Food Chem. 2008 Mar 26; 56(6):2240-5.
    View in: PubMed
    Score: 0.263
  16. McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci. 2007 Oct; 72(8):R109-24.
    View in: PubMed
    Score: 0.255
  17. McClements DJ. Non-covalent interactions between proteins and polysaccharides. Biotechnol Adv. 2006 Nov-Dec; 24(6):621-5.
    View in: PubMed
    Score: 0.234
  18. Xie S, Liu W, McClements DJ, Hong Q, Liu Z, Ji F, Zhang L, Ma K, Jin Z, Chen L. Research progress and prospects of nutrient delivery systems in food design for the elderly. Crit Rev Food Sci Nutr. 2026; 66(28):5569-5583.
    View in: PubMed
    Score: 0.232
  19. Hu X, McClements DJ. Fat replacement and reduction strategies for plant-based foods. Crit Rev Food Sci Nutr. 2026; 66(25):4613-4644.
    View in: PubMed
    Score: 0.225
  20. Liu X, Cheng Y, Sun T, Lu Y, Huan S, Liu S, Li W, Li Z, Liu Y, Rojas OJ, McClements DJ, Bai L. Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods. Annu Rev Food Sci Technol. 2025 04; 16(1):63-79.
    View in: PubMed
    Score: 0.212
  21. Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf. 2020 09; 19(5):2677-2700.
    View in: PubMed
    Score: 0.155
  22. Koo CKW, Chung C, Fu JR, Sher A, Rousset P, McClements DJ. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Res Int. 2019 09; 123:779-789.
    View in: PubMed
    Score: 0.144
  23. Ye J, Liu C, Luo S, Hu X, McClements DJ. Modification of the digestibility of extruded rice starch by enzyme treatment (?-amylolysis): An in vitro study. Food Res Int. 2018 09; 111:590-596.
    View in: PubMed
    Score: 0.134
  24. McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct. 2017 Feb 22; 8(2):498-510.
    View in: PubMed
    Score: 0.122
  25. Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol. 2017 02 28; 8:21-34.
    View in: PubMed
    Score: 0.121
  26. Liu F, Wang D, Sun C, McClements DJ, Gao Y. Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chem. 2016 Aug 15; 205:129-39.
    View in: PubMed
    Score: 0.114
  27. Vieira SA, McClements DJ, Decker EA. Challenges of utilizing healthy fats in foods. Adv Nutr. 2015 May; 6(3):309S-17S.
    View in: PubMed
    Score: 0.108
  28. Asker D, Weiss J, McClements DJ. Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides. J Agric Food Chem. 2011 Feb 09; 59(3):1041-9.
    View in: PubMed
    Score: 0.080
  29. Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Crit Rev Food Sci Nutr. 2007; 47(3):299-317.
    View in: PubMed
    Score: 0.061
  30. Li Y, Liu J, McClements DJ, Zhang X, Zhang T, Du Z. Recent Advances in Hollow Nanostructures: Synthesis Methods, Structural Characteristics, and Applications in Food and Biomedicine. J Agric Food Chem. 2024 Sep 18; 72(37):20241-20260.
    View in: PubMed
    Score: 0.052
  31. Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr. 2024; 64(25):8948-8962.
    View in: PubMed
    Score: 0.047
  32. Jing H, Sun J, Mu Y, Obadi M, McClements DJ, Xu B. Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. Food Funct. 2020 Aug 01; 11(8):7084-7094.
    View in: PubMed
    Score: 0.039
  33. 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.
    View in: PubMed
    Score: 0.039
  34. McClements DJ, Demetriades K. An integrated approach to the development of reduced-fat food emulsions. Crit Rev Food Sci Nutr. 1998 Aug; 38(6):511-36.
    View in: PubMed
    Score: 0.034
  35. Uluata S, McClements DJ, Decker EA. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions. J Agric Food Chem. 2015 Feb 18; 63(6):1819-24.
    View in: PubMed
    Score: 0.027
  36. Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr. 2011 Dec; 51(10):901-16.
    View in: PubMed
    Score: 0.021
  37. Gu YS, Corradini MG, McClements DJ, DesRochers J. Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration. J Agric Food Chem. 2007 Oct 31; 55(22):9289-95.
    View in: PubMed
    Score: 0.016
  38. Gu YS, Corradini MG, McClements DJ, Desrochers J. Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition. J Agric Food Chem. 2006 Jan 25; 54(2):417-24.
    View in: PubMed
    Score: 0.014
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