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Connection

David McClements to Lactoglobulins

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This is a "connection" page, showing publications David McClements has written about Lactoglobulins.
David McClements
Connection Strength
9.014
Lactoglobulins
  1. Qin D, Yang X, Gao S, Yao J, McClements DJ. Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. J Food Sci. 2016 Jul; 81(7):C1636-45.
    View in: PubMed
    Score: 0.511
  2. Winuprasith T, Chantarak S, Suphantharika M, He L, McClements DJ. Alterations in nanoparticle protein corona by biological surfactants: impact of bile salts on ?-lactoglobulin-coated gold nanoparticles. J Colloid Interface Sci. 2014 Jul 15; 426:333-40.
    View in: PubMed
    Score: 0.441
  3. Mao Y, Dubot M, Xiao H, McClements DJ. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of ?-carotene. J Agric Food Chem. 2013 May 29; 61(21):5163-9.
    View in: PubMed
    Score: 0.413
  4. Tokle T, Mao Y, McClements DJ. Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and ?-lactoglobulin coatings. Pharm Res. 2013 Dec; 30(12):3200-13.
    View in: PubMed
    Score: 0.408
  5. Troncoso E, Aguilera JM, McClements DJ. Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticles. J Colloid Interface Sci. 2012 Sep 15; 382(1):110-6.
    View in: PubMed
    Score: 0.387
  6. Mao Y, McClements DJ. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. J Colloid Interface Sci. 2012 Aug 15; 380(1):60-6.
    View in: PubMed
    Score: 0.385
  7. Li Y, Hu M, Du Y, McClements DJ. Controlling lipid nanoemulsion digestion using nanolaminated biopolymer coatings. J Microencapsul. 2011; 28(3):166-75.
    View in: PubMed
    Score: 0.351
  8. Cho YH, Decker EA, McClements DJ. Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. Langmuir. 2010 Jun 01; 26(11):7937-45.
    View in: PubMed
    Score: 0.337
  9. Jones OG, McClements DJ. Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics. J Food Sci. 2010 Mar; 75(2):N36-43.
    View in: PubMed
    Score: 0.331
  10. Jones OG, Decker EA, McClements DJ. Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation. J Colloid Interface Sci. 2010 Apr 01; 344(1):21-9.
    View in: PubMed
    Score: 0.326
  11. Santipanichwong R, Suphantharika M, Weiss J, McClements DJ. Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates. J Food Sci. 2008 Aug; 73(6):N23-30.
    View in: PubMed
    Score: 0.296
  12. Sandra S, Decker EA, McClements DJ. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J Agric Food Chem. 2008 Aug 27; 56(16):7488-94.
    View in: PubMed
    Score: 0.295
  13. Hong YH, McClements DJ. Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. J Agric Food Chem. 2007 Jul 11; 55(14):5653-60.
    View in: PubMed
    Score: 0.274
  14. Cho YH, McClements DJ. In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets. Langmuir. 2007 Mar 27; 23(7):3932-6.
    View in: PubMed
    Score: 0.268
  15. 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: 0.267
  16. Gu YS, Decker EA, McClements DJ. Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets. Langmuir. 2006 Aug 29; 22(18):7480-6.
    View in: PubMed
    Score: 0.259
  17. Harnsilawat T, Pongsawatmanit R, McClements DJ. Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces. Biomacromolecules. 2006 Jun; 7(6):2052-8.
    View in: PubMed
    Score: 0.255
  18. Gu YS, Decker AE, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. Langmuir. 2005 Jun 21; 21(13):5752-60.
    View in: PubMed
    Score: 0.239
  19. Gu YS, Regnier L, McClements DJ. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes. J Colloid Interface Sci. 2005 Jun 15; 286(2):551-8.
    View in: PubMed
    Score: 0.239
  20. Kim HJ, Decker EA, McClements DJ. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH. Langmuir. 2005 Jan 04; 21(1):134-9.
    View in: PubMed
    Score: 0.231
  21. Kim HJ, Decker EA, McClements DJ. Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir. 2004 Nov 23; 20(24):10394-8.
    View in: PubMed
    Score: 0.230
  22. Gu YS, Decker EA, McClements DJ. Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing. Langmuir. 2004 Oct 26; 20(22):9565-70.
    View in: PubMed
    Score: 0.228
  23. Kim HJ, Decker EA, McClements DJ. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir. 2004 Jul 06; 20(14):5753-8.
    View in: PubMed
    Score: 0.224
  24. 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: 0.222
  25. 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: 0.213
  26. Geng Q, McClements DJ, Wu Z, Li T, He X, Shuai X, Liu C, Dai T. Investigation of bovine ?-lactoglobulin-procyanidin complexes interactions and its utilization in O/W emulsion. Int J Biol Macromol. 2023 Jun 15; 240:124457.
    View in: PubMed
    Score: 0.205
  27. 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: 0.202
  28. 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: 0.200
  29. Arroyo-Maya IJ, Campos-Ter?n J, Hern?ndez-Arana A, McClements DJ. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chem. 2016 Dec 15; 213:431-439.
    View in: PubMed
    Score: 0.128
  30. Chen J, Zheng J, McClements DJ, Xiao H. Tangeretin-loaded protein nanoparticles fabricated from zein/?-lactoglobulin: preparation, characterization, and functional performance. Food Chem. 2014 Sep 01; 158:466-72.
    View in: PubMed
    Score: 0.109
  31. Winuprasith T, Suphantharika M, McClements DJ, He L. Spectroscopic studies of conformational changes of ?-lactoglobulin adsorbed on gold nanoparticle surfaces. J Colloid Interface Sci. 2014 Feb 15; 416:184-9.
    View in: PubMed
    Score: 0.107
  32. Mao Y, McClements DJ. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chem. 2012 Sep 15; 134(2):872-9.
    View in: PubMed
    Score: 0.095
  33. Cho YH, Decker EA, McClements DJ. Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets. Langmuir. 2009 Mar 03; 25(5):2654-60.
    View in: PubMed
    Score: 0.077
  34. 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: 0.074
  35. Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. J Agric Food Chem. 2006 Dec 13; 54(25):9565-72.
    View in: PubMed
    Score: 0.066
  36. Elias RJ, McClements DJ, Decker EA. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. J Agric Food Chem. 2005 Dec 28; 53(26):10248-53.
    View in: PubMed
    Score: 0.062
  37. Li Y, Driver M, Winuprasith T, Zheng J, McClements DJ, He L. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. Analyst. 2014 Oct 21; 139(20):5075-8.
    View in: PubMed
    Score: 0.028
  38. 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
  39. 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

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