David McClements to Edible Grain
This is a "connection" page, showing publications David McClements has written about Edible Grain.
Connection Strength
0.709
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Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr. 2025; 65(12):2323-2342.
Score: 0.223
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Hadidi M, Garcia SR, Ziogkas D, McClements DJ, Moreno A. Cereal bran proteins: recent advances in extraction, properties, and applications. Crit Rev Food Sci Nutr. 2024; 64(29):10583-10607.
Score: 0.211
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Vu TP, He L, McClements DJ, Decker EA. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Res Int. 2020 04; 130:108844.
Score: 0.165
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Singh S, Habib M, McClements DJ, Bashir K, Jan S, Jan K. Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits. Food Funct. 2024 Dec 09; 15(24):11847-11864.
Score: 0.058
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Zhang J, Deng H, Bai J, Zhou X, Zhao Y, Zhu Y, McClements DJ, Xiao X, Sun Q. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Crit Rev Food Sci Nutr. 2023; 63(9):1155-1169.
Score: 0.051