David McClements to Flour
This is a "connection" page, showing publications David McClements has written about Flour.
Connection Strength
1.786
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Tu Z, McClements DJ, Huang G, Cheng H, Jin Z, Chen L. Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations. Food Chem. 2026 May 30; 512:148843.
Score: 0.241
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Zhang W, Dai T, McClements DJ, Deng L, Han J, Liang R, Chen J. Enhancement of Plant Protein Extraction Using Electrostatic Separation Technology: Analysis of Material Properties, Ultrafine Flour Characteristics, Tribocharging Behavior, and the Effect on Protein Enrichment. J Agric Food Chem. 2025 Dec 31; 73(52):33046-33058.
Score: 0.237
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Huang G, McClements DJ, Zhao J, Jin Z, Chen L. Effects of soy protein isolates and transglutaminase addition on the structure, physicochemical properties, and oil absorption of wheat flour. Food Chem. 2025 Jul 01; 479:143824.
Score: 0.225
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Chen Y, McClements DJ, He K, Zhang Z, Zhang R, Zhao J, Jin Z, Chen L. Effect of transglutaminase on the structure, properties and oil absorption of wheat flour. Food Chem. 2025 Jan 15; 463(Pt 1):141117.
Score: 0.217
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Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr. 2025; 65(17):3270-3281.
Score: 0.214
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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr. 2025; 65(13):2609-2624.
Score: 0.212
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Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132049.
Score: 0.212
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Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. J Food Sci. 2017 Sep; 82(9):2041-2050.
Score: 0.133
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf. 2023 01; 22(1):587-614.
Score: 0.048
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Sofi SA, Rafiq S, Singh J, Mir SA, Sharma S, Bakshi P, McClements DJ, Mousavi Khaneghah A, Dar BN. Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour. Food Chem. 2023 Mar 30; 405(Pt B):135011.
Score: 0.048