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David McClements to Oils

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This is a "connection" page, showing publications David McClements has written about Oils.
David McClements
Connection Strength
9.514
Oils
  1. Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem. 2021 Jun 30; 348:129148.
    View in: PubMed
    Score: 0.705
  2. Tian L, Kejing Y, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. Food Chem. 2021 May 01; 343:128448.
    View in: PubMed
    Score: 0.693
  3. 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: 0.684
  4. Chung C, Sher A, Rousset P, McClements DJ. Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Res Int. 2018 03; 105:913-919.
    View in: PubMed
    Score: 0.568
  5. Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Res Int. 2017 06; 96:103-112.
    View in: PubMed
    Score: 0.539
  6. Saberi AH, Fang Y, McClements DJ. Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification. Soft Matter. 2015 Dec 28; 11(48):9321-9.
    View in: PubMed
    Score: 0.496
  7. Ozturk B, Argin S, Ozilgen M, McClements DJ. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chem. 2015 Nov 15; 187:499-506.
    View in: PubMed
    Score: 0.473
  8. Zeeb B, Saberi AH, Weiss J, McClements DJ. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH. Soft Matter. 2015 Mar 21; 11(11):2228-36.
    View in: PubMed
    Score: 0.470
  9. Mayer S, Weiss J, McClements DJ. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. J Colloid Interface Sci. 2013 Jul 15; 402:122-30.
    View in: PubMed
    Score: 0.412
  10. Ostertag F, Weiss J, McClements DJ. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion. J Colloid Interface Sci. 2012 Dec 15; 388(1):95-102.
    View in: PubMed
    Score: 0.394
  11. McClements DJ. Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems. Adv Colloid Interface Sci. 2012 Jun 15; 174:1-30.
    View in: PubMed
    Score: 0.382
  12. Li Y, McClements DJ. Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions. Eur J Pharm Biopharm. 2011 Oct; 79(2):423-31.
    View in: PubMed
    Score: 0.357
  13. 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
  14. 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: 0.229
  15. 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
  16. Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chem. 2020 Nov 01; 329:127219.
    View in: PubMed
    Score: 0.169
  17. Angkuratipakorn T, Chung C, Koo CKW, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chem. 2020 Oct 15; 327:127039.
    View in: PubMed
    Score: 0.168
  18. Kharat M, Skrzynski M, Decker EA, McClements DJ. Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration. Food Chem. 2020 Aug 01; 320:126653.
    View in: PubMed
    Score: 0.166
  19. Chen L, McClements DJ, Zhang Z, Zhang R, Bian X, Jin Z, Tian Y. Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chem. 2020 Mar 30; 309:125681.
    View in: PubMed
    Score: 0.162
  20. Liu J, Guo Y, Li X, Si T, McClements DJ, Ma C. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. J Agric Food Chem. 2019 Dec 11; 67(49):13718-13727.
    View in: PubMed
    Score: 0.153
  21. McClements DJ. Solubilization of oil droplets by micellar surfactant solutions. Adv Exp Med Biol. 1997; 415:149-59.
    View in: PubMed
    Score: 0.133
  22. Saberi AH, Fang Y, McClements DJ. Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. J Colloid Interface Sci. 2013 Feb 01; 391:95-102.
    View in: PubMed
    Score: 0.099
  23. Qian C, Decker EA, Xiao H, McClements DJ. Inhibition of ?-carotene degradation in oil-in-water nanoemulsions: influence of oil-soluble and water-soluble antioxidants. Food Chem. 2012 Dec 01; 135(3):1036-43.
    View in: PubMed
    Score: 0.097
  24. Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr. 2011 Dec; 51(10):901-16.
    View in: PubMed
    Score: 0.094
  25. Tokle T, Lesmes U, McClements DJ. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. J Agric Food Chem. 2010 Sep 08; 58(17):9825-32.
    View in: PubMed
    Score: 0.086
  26. Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. J Food Sci. 2010 Aug 01; 75(6):C536-40.
    View in: PubMed
    Score: 0.085
  27. Rao J, McClements DJ. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. J Agric Food Chem. 2010 Jun 09; 58(11):7059-66.
    View in: PubMed
    Score: 0.084
  28. 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: 0.082
  29. 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: 0.082
  30. Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA. Factors affecting lycopene oxidation in oil-in-water emulsions. J Agric Food Chem. 2008 Feb 27; 56(4):1408-14.
    View in: PubMed
    Score: 0.072
  31. McClements DJ. Non-covalent interactions between proteins and polysaccharides. Biotechnol Adv. 2006 Nov-Dec; 24(6):621-5.
    View in: PubMed
    Score: 0.064
  32. Mun S, McClements DJ. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. Langmuir. 2006 Feb 14; 22(4):1551-4.
    View in: PubMed
    Score: 0.063
  33. Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. J Dairy Res. 2005 Aug; 72(3):311-6.
    View in: PubMed
    Score: 0.060
  34. 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: 0.058
  35. Bai C, Wang L, Li B, McClements DJ, Liu S, Li Y. Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions. J Agric Food Chem. 2024 Jul 31; 72(30):16988-16997.
    View in: PubMed
    Score: 0.056
  36. Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci. 2024 Mar; 325:103117.
    View in: PubMed
    Score: 0.055
  37. Lin Y, McClements DJ, Xiao J, Cao Y, Liu X. In Vitro-In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type. J Agric Food Chem. 2023 Jan 25; 71(3):1488-1498.
    View in: PubMed
    Score: 0.050
  38. 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
  39. Gao Y, Wu X, McClements DJ, Cheng C, Xie Y, Liang R, Liu J, Zou L, Liu W. Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability. Food Chem. 2022 Aug 30; 386:132787.
    View in: PubMed
    Score: 0.048
  40. Wang C, Qiu C, Zhan C, McClements DJ, Qin Y, Jiao A, Jin Z, Wang J. Green Preparation of Robust Hydrophobic ?-Cyclodextrin/Chitosan Sponges for Efficient Removal of Oil from Water. Langmuir. 2021 12 14; 37(49):14380-14389.
    View in: PubMed
    Score: 0.047
  41. Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Crit Rev Food Sci Nutr. 2023; 63(20):4687-4727.
    View in: PubMed
    Score: 0.047
  42. Liu F, Guan X, Liu X, McClements DJ, Ngai T. Bioinspired Eggosomes with Dual Stimuli-Responsiveness. ACS Appl Bio Mater. 2021 11 15; 4(11):7825-7835.
    View in: PubMed
    Score: 0.046
  43. Weiss J, McClements DJ. Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. J Agric Food Chem. 2001 Sep; 49(9):4372-7.
    View in: PubMed
    Score: 0.046
  44. Zhong Y, Yang L, McClements DJ, Wang X, Ye J, Liu C. Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chem. 2021 Apr 16; 342:128380.
    View in: PubMed
    Score: 0.043
  45. Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.
    View in: PubMed
    Score: 0.040
  46. Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr. 2015; 55(2):183-201.
    View in: PubMed
    Score: 0.029
  47. 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
  48. Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion. Food Chem. 2014 Aug 01; 156:374-9.
    View in: PubMed
    Score: 0.027
  49. Chen B, Han A, Laguerre M, McClements DJ, Decker EA. Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of a-tocopherol and Trolox. Food Funct. 2011 Jun; 2(6):302-9.
    View in: PubMed
    Score: 0.023
  50. Hu M, McClements DJ, Decker EA. Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions. J Agric Food Chem. 2004 Aug 11; 52(16):5272-6.
    View in: PubMed
    Score: 0.014
  51. Richards MP, Chaiyasit W, McClements DJ, Decker EA. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. J Agric Food Chem. 2002 Feb 27; 50(5):1254-9.
    View in: PubMed
    Score: 0.012
  52. Chaiyasit W, Silvestre MP, McClements DJ, Decker EA. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. J Agric Food Chem. 2000 Aug; 48(8):3077-80.
    View in: PubMed
    Score: 0.011
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.