David McClements to Protein Stability
This is a "connection" page, showing publications David McClements has written about Protein Stability.
Connection Strength
0.444
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Davidov-Pardo G, Joye IJ, McClements DJ. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Adv Protein Chem Struct Biol. 2015; 98:293-325.
Score: 0.109
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Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. J Agric Food Chem. 2014 Mar 26; 62(12):2623-30.
Score: 0.102
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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.
Score: 0.081
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Li Z, Zeng X, Dai T, McClements DJ, Lu Y, Shuai X, Deng L, Dong H, Chen J. One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer. Food Chem. 2026 Aug 15; 520:149833.
Score: 0.059
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Wang Y, Zhou L, Lin S, Zhang J, McClements DJ, Peng S, Liu W. Improving C-phycocyanin photostability by forming complexes with organic acids: l-ascorbic acid, ferulic acid and cinnamic acid. Food Chem. 2025 Oct 30; 490:145012.
Score: 0.055
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Okagu OD, Verma O, McClements DJ, Udenigwe CC. Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes. Int J Biol Macromol. 2020 May 15; 151:333-343.
Score: 0.038