David McClements to Models, Theoretical
This is a "connection" page, showing publications David McClements has written about Models, Theoretical.
Connection Strength
0.337
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Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud. 2020 02; 51(1):45-55.
Score: 0.143
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Li Y, McClements DJ. New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. J Agric Food Chem. 2010 Jul 14; 58(13):8085-92.
Score: 0.077
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McClements DJ. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir. 2005 Oct 11; 21(21):9777-85.
Score: 0.056
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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: 0.036
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Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carri?re F, Boutrou R, Corredig M, Dupont D, Dufour C, Egger L, Golding M, Karakaya S, Kirkhus B, Le Feunteun S, Lesmes U, Macierzanka A, Mackie A, Marze S, McClements DJ, M?nard O, Recio I, Santos CN, Singh RP, Vegarud GE, Wickham MS, Weitschies W, Brodkorb A. A standardised static in vitro digestion method suitable for food - an international consensus. Food Funct. 2014 Jun; 5(6):1113-24.
Score: 0.025