Below are the most recent publications written about "Plant Oils" by people in Profiles.
-
Zhang Y, Wu C, Li Y, Zhao P, Dai R, McClements DJ, Liu F. Structure-function insights into heat/pH-shift-treated legume protein-EGCG conjugates as functional alternative proteins for stabilizing walnut oil emulsions. Int J Biol Macromol. 2026 Apr; 359:151637.
-
Liu T, Zhao C, Chen Y, Wang X, Xiao H, Zheng J. Advances in efficient encapsulation and controlled release strategies for citrus oils. Crit Rev Food Sci Nutr. 2026; 66(19):3669-3688.
-
Li Y, Dai C, Zhang Y, McClements DJ, Liu X, Liu F. Zein-EGCG-sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions. Food Chem. 2025 Dec 30; 497:147038.
-
Chen X, Niu H, McClements DJ. Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr. 2026; 66(7):1404-1427.
-
Zhang S, McClements DJ, Zheng R, Yu X, Sun Z, Xie B, Chen Y, Deng Q. A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface. Compr Rev Food Sci Food Saf. 2025 05; 24(3):e70145.
-
Li L, Li X, McClements DJ, Jin Z, Ji H, Qiu C. Recent progress in the source, extraction, activity mechanism and encapsulation of bioactive essential oils. Crit Rev Food Sci Nutr. 2025; 65(29):6352-6370.
-
Aksoylu ?zbek Z, Kawata K, Zhou H, Chung C, Park JH, McClements DJ. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chem. 2024 Oct 30; 456:139878.
-
Li S, Yan J, Yang J, Chen G, McClements DJ, Ma C, Liu X, Liu F. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition. Food Res Int. 2024 06; 185:114277.
-
Luo H, Li Z, Straight CR, Wang Q, Zhou J, Sun Y, Lo CY, Yi L, Wu Y, Huang J, Wolfe W, Sutherland DZ, Miller MS, McClements DJ, Decker EA, Xiao H. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans. Food Chem. 2022 Mar 30; 373(Pt B):131277.
-
Zhou H, Zheng B, McClements DJ. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. Food Funct. 2021 Apr 26; 12(8):3420-3432.