David McClements to Soybean Proteins
This is a "connection" page, showing publications David McClements has written about Soybean Proteins.
Connection Strength
4.907
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Li Y, Chen X, Hu X, Qin D, Zhang S, Liu J, Zhang T, Du Z, McClements DJ. Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein. Food Res Int. 2026 Jan 31; 224:117959.
Score: 0.917
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Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, McClements DJ. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. J Agric Food Chem. 2007 Oct 17; 55(21):8711-6.
Score: 0.260
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Wu C, Xiao T, Cui S, Zheng Y, Jiao B, Ma X, Hu H, Zhu J, Wang Q, McClements DJ, Shi A. High internal phase Pickering emulsions as edible inks for 3D food printing: impact of Hofmeister series ions on their functionality. Food Chem. 2026 Oct 15; 526:150764.
Score: 0.241
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Zhang X, Ma X, Xiao T, Cui S, Hu H, McClements DJ, Wang Q, Shi A. Comparison of plant and microbial protein particles fabricated by heat-induced aggregation or enzymatic cross-linking: structure, physicochemical properties, and stability. Food Chem. 2026 Oct 01; 525(Pt 4):150480.
Score: 0.240
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Wu C, Hou J, McClements DJ, Li L, Chen Z, Liao C, Chen K, Yan G, Hu H, Fang G, He Z, Liu X, Wang P. Formation and application of soybean protein amyloid fibril-dextran-epigallocatechin gallate nanoparticles for interfacial engineering of lycopene-loaded Pickering emulsions. Food Chem. 2026 Oct 01; 525(Pt 2):150425.
Score: 0.239
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Wang S, McClements DJ, Zuo Y, Lan Q, Hou J, Gao Y, Hu H, Wang P, Wang P, Liu X, Wu C. Formation and application of soy protein/modified chitosan nanoparticles for interfacial engineering of ?-carotene-loaded Pickering emulsions. Food Chem. 2026 Sep 30; 524:150217.
Score: 0.239
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Li Z, Zeng X, Dai T, McClements DJ, Lu Y, Shuai X, Deng L, Dong H, Chen J. One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer. Food Chem. 2026 Aug 15; 520:149833.
Score: 0.237
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Zhang X, Ma X, Wu C, Zheng Y, Hu H, McClements DJ, Wang Q, Shi A. Effect of heat or enzymatic cross-linking treatments on the interfacial and foaming properties of soy, mung bean, and yeast proteins. Int J Biol Macromol. 2026 Apr; 354:151311.
Score: 0.234
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Zhao Y, Shan Y, Wang H, Zhang Z, Wang C, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Interpenetrating network hydrogels based on soy protein isolate and sanxan: Structure, mechanical properties, and freeze-thaw stability. Carbohydr Polym. 2026 Mar 01; 375:124759.
Score: 0.229
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Cheng H, McClements DJ, Xu H, Zhu H, Zhang R, Zhang Z, Jin Z, Chen L. Corn starch-soy protein isolate films reinforced by metal-phenolic networks: Properties and application for strawberry preservation. Food Chem. 2026 Jan 01; 498(Pt 1):147200.
Score: 0.229
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Cheng H, McClements DJ, Xu H, Zhang Z, Zhang R, Jin Z, Chen L. Effect of various natural cross-linking agents on the properties of corn starch/soy protein isolate composite films. Carbohydr Polym. 2025 10 15; 366:123850.
Score: 0.222
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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: 0.218
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Qiu C, Meng Y, Zhang Z, Li X, McClements DJ, Li G, Jiang L, Wen J, Jin Z, Ji H. Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review. Compr Rev Food Sci Food Saf. 2025 01; 24(1):e70095.
Score: 0.215
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Cheng H, McClements DJ, Xu H, Zhang Z, Zhang R, Zhao J, Zhou H, Wang W, Jin Z, Chen L. Development, characterization, and biological activity of composite films: Eugenol-zein nanoparticles in pea starch/soy protein isolate films. Int J Biol Macromol. 2025 Mar; 293:139342.
Score: 0.215
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Chen X, Niu H, McClements DJ. Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein. Food Res Int. 2024 Dec; 197(Pt 1):115175.
Score: 0.212
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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: 0.202
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Ju Q, Wang J, Zhou H, Qin D, Hu X, McClements DJ, Luan G. Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions. Int J Biol Macromol. 2023 Dec 31; 253(Pt 3):126927.
Score: 0.197
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Ye J, Deng L, Wang Y, McClements DJ, Luo S, Liu C. Impact of rutin on the foaming properties of soybean protein: Formation and characterization of flavonoid-protein complexes. Food Chem. 2021 Nov 15; 362:130238.
Score: 0.168
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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.
Score: 0.052
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Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem. 2023 Aug 15; 417:135889.
Score: 0.048
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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.
Score: 0.047
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Qiu Y, McClements DJ, Chen J, Li C, Liu C, Dai T. Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein. Food Res Int. 2023 05; 167:112635.
Score: 0.047