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David McClements to Drug Stability

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This is a "connection" page, showing publications David McClements has written about Drug Stability.
David McClements
Connection Strength
4.720
Drug Stability
  1. Kharat M, Aberg J, Dai T, McClements DJ. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases. J Agric Food Chem. 2020 Aug 26; 68(34):9205-9212.
    View in: PubMed
    Score: 0.169
  2. Zheng B, Lin H, Zhang X, McClements DJ. Fabrication of Curcumin-Loaded Dairy Milks Using the pH-Shift Method: Formation, Stability, and Bioaccessibility. J Agric Food Chem. 2019 Nov 06; 67(44):12245-12254.
    View in: PubMed
    Score: 0.160
  3. Kharat M, McClements DJ. Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin. J Colloid Interface Sci. 2019 Dec 01; 557:506-518.
    View in: PubMed
    Score: 0.159
  4. Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. J Agric Food Chem. 2019 Feb 06; 67(5):1521-1529.
    View in: PubMed
    Score: 0.152
  5. Bai C, Zheng J, Zhao L, Chen L, Xiong H, McClements DJ. Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and ?-Carotene Coloaded Liposomes. J Agric Food Chem. 2019 Jan 09; 67(1):406-414.
    View in: PubMed
    Score: 0.151
  6. Peng S, Zou L, Liu W, Liu C, McClements DJ. Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress. J Agric Food Chem. 2018 Nov 21; 66(46):12421-12430.
    View in: PubMed
    Score: 0.150
  7. Lv S, Gu J, Zhang R, Zhang Y, Tan H, McClements DJ. Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility. J Agric Food Chem. 2018 Oct 10; 66(40):10532-10542.
    View in: PubMed
    Score: 0.149
  8. Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chem. 2018 Mar 01; 242:395-403.
    View in: PubMed
    Score: 0.138
  9. Kharat M, Du Z, Zhang G, McClements DJ. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. J Agric Food Chem. 2017 Mar 01; 65(8):1525-1532.
    View in: PubMed
    Score: 0.133
  10. McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Crit Rev Food Sci Nutr. 2016 Jun 10; 56(8):1334-62.
    View in: PubMed
    Score: 0.127
  11. Komaiko J, Sastrosubroto A, McClements DJ. Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chem. 2016 Jul 15; 203:331-339.
    View in: PubMed
    Score: 0.124
  12. Davidov-Pardo G, Gumus CE, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. Food Chem. 2016 Apr 01; 196:821-7.
    View in: PubMed
    Score: 0.121
  13. Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct. 2015 Aug; 6(8):2475-86.
    View in: PubMed
    Score: 0.119
  14. Saberi AH, Fang Y, McClements DJ. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chem. 2015 Oct 15; 185:254-60.
    View in: PubMed
    Score: 0.117
  15. Saberi AH, Fang Y, McClements DJ. Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification. J Agric Food Chem. 2014 Nov 19; 62(46):11246-53.
    View in: PubMed
    Score: 0.114
  16. Chang Y, McLandsborough L, McClements DJ. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chem. 2015 Apr 01; 172:298-304.
    View in: PubMed
    Score: 0.112
  17. Saberi AH, Fang Y, McClements DJ. Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition. J Agric Food Chem. 2014 Feb 19; 62(7):1625-33.
    View in: PubMed
    Score: 0.108
  18. Chang Y, McLandsborough L, McClements DJ. Cationic antimicrobial (e-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. J Agric Food Chem. 2012 Feb 22; 60(7):1837-44.
    View in: PubMed
    Score: 0.094
  19. Ziani K, Chang Y, McLandsborough L, McClements DJ. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. J Agric Food Chem. 2011 Jun 08; 59(11):6247-55.
    View in: PubMed
    Score: 0.089
  20. Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. J Agric Food Chem. 2009 Dec 09; 57(23):11349-53.
    View in: PubMed
    Score: 0.081
  21. Li Y, Le Maux S, Xiao H, McClements DJ. Emulsion-based delivery systems for tributyrin, a potential colon cancer preventative agent. J Agric Food Chem. 2009 Oct 14; 57(19):9243-9.
    View in: PubMed
    Score: 0.080
  22. Zheng B, Zhang X, Peng S, Julian McClements D. Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies. Food Funct. 2019 Jul 17; 10(7):4339-4349.
    View in: PubMed
    Score: 0.079
  23. McClements DJ, Decker EA, Park Y, Weiss J. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr. 2009 Jun; 49(6):577-606.
    View in: PubMed
    Score: 0.078
  24. 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.
    View in: PubMed
    Score: 0.071
  25. McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci. 2007 Oct; 72(8):R109-24.
    View in: PubMed
    Score: 0.069
  26. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem. 2007 Jan 24; 55(2):475-85.
    View in: PubMed
    Score: 0.066
  27. Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. J Agric Food Chem. 2007 Jan 10; 55(1):175-84.
    View in: PubMed
    Score: 0.066
  28. McClements DJ. Critical review of techniques and methodologies for characterization of emulsion stability. Crit Rev Food Sci Nutr. 2007; 47(7):611-49.
    View in: PubMed
    Score: 0.066
  29. Harnsilawat T, Pongsawatmanit R, McClements DJ. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. J Agric Food Chem. 2006 Jul 26; 54(15):5540-7.
    View in: PubMed
    Score: 0.064
  30. McClements DJ. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir. 2005 Oct 11; 21(21):9777-85.
    View in: PubMed
    Score: 0.061
  31. Onsaard E, Vittayanont M, Srigam S, McClements DJ. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. J Agric Food Chem. 2005 Jul 13; 53(14):5747-53.
    View in: PubMed
    Score: 0.059
  32. Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J Agric Food Chem. 2005 May 18; 53(10):4236-44.
    View in: PubMed
    Score: 0.059
  33. Li W, Zhu X, Zhou Y, Jiang Y, Feng J, McClements DJ, Hu K. Impact of calcium-reinforcement on stability, bioavailability, and bioactivity of quercetin-loaded zein/alginate-pectin nanoparticles. J Sci Food Agric. 2025 Feb; 105(3):1771-1782.
    View in: PubMed
    Score: 0.056
  34. Petursson S, Decker EA, McClements DJ. Stabilization of oil-in-water emulsions by cod protein extracts. J Agric Food Chem. 2004 Jun 16; 52(12):3996-4001.
    View in: PubMed
    Score: 0.055
  35. Gu YS, Decker EA, McClements DJ. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 02; 52(11):3626-32.
    View in: PubMed
    Score: 0.055
  36. Yan X, Yan J, Shi X, Song Y, McClements DJ, Ma C, Liu X, Chen S, Xu D, Liu F. High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and ?-carotene. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132313.
    View in: PubMed
    Score: 0.055
  37. Moreau L, Kim HJ, Decker EA, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. J Agric Food Chem. 2003 Oct 22; 51(22):6612-7.
    View in: PubMed
    Score: 0.053
  38. Rampon V, Riaublanc A, Anton M, Genot C, McClements DJ. Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein. J Agric Food Chem. 2003 Sep 24; 51(20):5900-5.
    View in: PubMed
    Score: 0.052
  39. 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.
    View in: PubMed
    Score: 0.052
  40. Ogawa S, Decker EA, McClements DJ. Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem. 2003 Apr 23; 51(9):2806-12.
    View in: PubMed
    Score: 0.051
  41. Kim HJ, Decker EA, McClements DJ. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agric Food Chem. 2003 Jan 29; 51(3):766-72.
    View in: PubMed
    Score: 0.050
  42. Kim HJ, Decker EA, McClements DJ. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agric Food Chem. 2002 Nov 20; 50(24):7131-7.
    View in: PubMed
    Score: 0.050
  43. Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J Agric Food Chem. 2002 Nov 20; 50(24):7145-53.
    View in: PubMed
    Score: 0.050
  44. Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.
    View in: PubMed
    Score: 0.040
  45. Cheng C, Wu Z, McClements DJ, Zou L, Peng S, Zhou W, Liu W. Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes. Colloids Surf B Biointerfaces. 2019 Nov 01; 183:110460.
    View in: PubMed
    Score: 0.040
  46. Yan C, McClements DJ, Zou L, Liu W. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility. Food Funct. 2019 Sep 01; 10(9):5446-5460.
    View in: PubMed
    Score: 0.039
  47. Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. J Food Sci. 2019 Sep; 84(9):2421-2431.
    View in: PubMed
    Score: 0.039
  48. Liu C, Zhang S, McClements DJ, Wang D, Xu Y. Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability. J Agric Food Chem. 2019 May 08; 67(18):5113-5121.
    View in: PubMed
    Score: 0.039
  49. Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions. Molecules. 2018 Dec 11; 23(12).
    View in: PubMed
    Score: 0.038
  50. Yuan X, Liu X, McClements DJ, Cao Y, Xiao H. Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach. Food Funct. 2018 Aug 15; 9(8):4352-4365.
    View in: PubMed
    Score: 0.037
  51. McClements DJ, Demetriades K. An integrated approach to the development of reduced-fat food emulsions. Crit Rev Food Sci Nutr. 1998 Aug; 38(6):511-36.
    View in: PubMed
    Score: 0.037
  52. Chen X, McClements DJ, Zhu Y, Chen Y, Zou L, Liu W, Cheng C, Fu D, Liu C. Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Res Int. 2018 12; 114:30-37.
    View in: PubMed
    Score: 0.037
  53. Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. J Agric Food Chem. 2018 Apr 11; 66(14):3691-3699.
    View in: PubMed
    Score: 0.036
  54. Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Res Int. 2017 06; 96:84-93.
    View in: PubMed
    Score: 0.033
  55. Prichapan N, McClements DJ, Klinkesorn U. Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int. 2017 03; 93:26-32.
    View in: PubMed
    Score: 0.033
  56. Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. J Agric Food Chem. 2015 Nov 25; 63(46):10161-9.
    View in: PubMed
    Score: 0.030
  57. Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013 Aug 15; 139(1-4):1098-104.
    View in: PubMed
    Score: 0.025
  58. Boon CS, McClements DJ, Weiss J, Decker EA. Factors influencing the chemical stability of carotenoids in foods. Crit Rev Food Sci Nutr. 2010 Jun; 50(6):515-32.
    View in: PubMed
    Score: 0.021
  59. Mei L, Choi SJ, Alamed J, Henson L, Popplewell M, McClements DJ, Decker EA. Citral stability in oil-in-water emulsions with solid or liquid octadecane. J Agric Food Chem. 2010 Jan 13; 58(1):533-6.
    View in: PubMed
    Score: 0.020
  60. Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J. Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles. J Agric Food Chem. 2009 Sep 09; 57(17):8033-40.
    View in: PubMed
    Score: 0.020
  61. Boon CS, McClements DJ, Weiss J, Decker EA. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions. J Agric Food Chem. 2009 Apr 08; 57(7):2993-8.
    View in: PubMed
    Score: 0.019
  62. Katsuda MS, McClements DJ, Miglioranza LH, Decker EA. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. J Agric Food Chem. 2008 Jul 23; 56(14):5926-31.
    View in: PubMed
    Score: 0.018
  63. Laye C, McClements DJ, Weiss J. Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. J Food Sci. 2008 Jun; 73(5):N7-15.
    View in: PubMed
    Score: 0.018
  64. Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. J Food Sci. 2008 Apr; 73(3):C167-72.
    View in: PubMed
    Score: 0.018
  65. Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. J Agric Food Chem. 2007 May 02; 55(9):3585-91.
    View in: PubMed
    Score: 0.017
  66. Shaw LA, McClements DJ, Decker EA. Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. J Agric Food Chem. 2007 Apr 18; 55(8):3112-9.
    View in: PubMed
    Score: 0.017
  67. Kellerby SS, Gu YS, McClements DJ, Decker EA. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. J Agric Food Chem. 2006 Dec 27; 54(26):10222-7.
    View in: PubMed
    Score: 0.016
  68. Kellerby SS, McClements DJ, Decker EA. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. J Agric Food Chem. 2006 Oct 04; 54(20):7879-84.
    View in: PubMed
    Score: 0.016
  69. Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. J Agric Food Chem. 2005 Oct 19; 53(21):8365-71.
    View in: PubMed
    Score: 0.015
  70. Faraji H, McClements DJ, Decker EA. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. J Agric Food Chem. 2004 Jul 14; 52(14):4558-64.
    View in: PubMed
    Score: 0.014
  71. Hu M, McClements DJ, Decker EA. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem. 2003 Mar 12; 51(6):1696-700.
    View in: PubMed
    Score: 0.013
  72. Hu M, McClements DJ, Decker EA. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J Agric Food Chem. 2003 Feb 26; 51(5):1435-9.
    View in: PubMed
    Score: 0.013
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.