David McClements to Freezing
This is a "connection" page, showing publications David McClements has written about Freezing.
Connection Strength
0.553
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Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. J Sci Food Agric. 2024 Aug 30; 104(11):6483-6493.
Score: 0.213
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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.
Score: 0.070
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Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J Agric Food Chem. 2006 May 17; 54(10):3591-7.
Score: 0.062
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Zhao Y, Shan Y, Wang H, Zhang Z, Wang C, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability. Carbohydr Polym. 2026 Mar 01; 375:124759.
Score: 0.060
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Shan Y, Zhao Y, Wang H, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion. Food Chem. 2025 Dec 15; 495(Pt 2):146379.
Score: 0.059
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Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem. 2003 Aug 27; 51(18):5522-7.
Score: 0.051
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Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.
Score: 0.039