David McClements to Meat
This is a "connection" page, showing publications David McClements has written about Meat.
Connection Strength
6.071
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McClements DJ. Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products. Compr Rev Food Sci Food Saf. 2024 05; 23(3):e313330.
Score: 0.897
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McClements IF, McClements DJ. Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Res Int. 2023 07; 169:112853.
Score: 0.836
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr. 2023; 63(23):6423-6444.
Score: 0.771
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Zhou H, Hu Y, Tan Y, Zhang Z, McClements DJ. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chem. 2021 Dec 01; 364:130439.
Score: 0.736
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McClements DJ, Grossmann L. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs. Compr Rev Food Sci Food Saf. 2021 07; 20(4):4049-4100.
Score: 0.732
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Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf. 2020 09; 19(5):2677-2700.
Score: 0.690
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Wannasin D, Ryu J, McClements DJ. Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites. Int J Biol Macromol. 2024 Jun; 270(Pt 1):132069.
Score: 0.224
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McClements DJ. Designing healthier and more sustainable ultraprocessed foods. Compr Rev Food Sci Food Saf. 2024 03; 23(2):e13331.
Score: 0.222
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McClements DJ. Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foods. Compr Rev Food Sci Food Saf. 2023 09; 22(5):3531-3559.
Score: 0.211
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Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Res Int. 2023 05; 167:112708.
Score: 0.208
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Aman Mohammadi M, Dakhili S, Mirza Alizadeh A, Kooki S, Hassanzadazar H, Alizadeh-Sani M, McClements DJ. New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Crit Rev Food Sci Nutr. 2024; 64(9):2601-2617.
Score: 0.200
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Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jim?nez-Colmenero F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem. 2015 Oct 01; 184:207-13.
Score: 0.119
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Wang Y, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Zhi C, Ye L, Zhao J, Jin Z, Chen L. Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection. Int J Biol Macromol. 2024 Mar; 261(Pt 2):129822.
Score: 0.055
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Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Res Int. 2024 Feb; 178:113965.
Score: 0.055
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr. 2024; 64(10):2890-2905.
Score: 0.050
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Shi T, Xiong Z, Liu H, Jin W, Mu J, Yuan L, Sun Q, McClements DJ, Gao R. Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin. Food Res Int. 2021 03; 141:110154.
Score: 0.045
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Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. J Agric Food Chem. 2009 Apr 08; 57(7):2969-76.
Score: 0.020