David McClements to Hydrogels
This is a "connection" page, showing publications David McClements has written about Hydrogels.
Connection Strength
4.797
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Sun G, Li B, Li Y, McClements DJ. Construction of biopolymer-based hydrogel beads for encapsulation, retention, and colonic delivery of tributyrin: Development of functional beverages (fortified bubble tea). Food Res Int. 2024 Dec; 197(Pt 1):115165.
Score: 0.850
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McClements DJ. Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications. Adv Colloid Interface Sci. 2024 Oct; 332:103278.
Score: 0.843
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Yin Y, Gu Q, Liu X, Liu F, McClements DJ. Double network hydrogels: Design, fabrication, and application in biomedicines and foods. Adv Colloid Interface Sci. 2023 Oct; 320:102999.
Score: 0.792
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Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Res Int. 2023 05; 167:112708.
Score: 0.765
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Mun S, Kim YR, McClements DJ. Control of ?-carotene bioaccessibility using starch-based filled hydrogels. Food Chem. 2015 Apr 15; 173:454-61.
Score: 0.427
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Liu H, Liu Y, Peng S, Zhou L, McClements DJ, Fang S, Liu W. Colonic delivery and controlled release of curcumin encapsulated within plant-based extracellular vesicles loaded into hydrogel beads. Food Res Int. 2025 Feb; 202:115540.
Score: 0.216
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Pang Z, Li M, Tong F, McClements DJ, Tan W, Chen C, Liu X. Impact of lecithin on the lubrication properties of konjac glucomannan gels. Int J Biol Macromol. 2024 Nov; 279(Pt 4):135582.
Score: 0.212
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Amiri S, Nezamdoost-Sani N, Mostashari P, McClements DJ, Marszalek K, Mousavi Khaneghah A. Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review. Crit Rev Food Sci Nutr. 2024; 64(8):2130-2156.
Score: 0.185
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Liu C, McClements DJ, Li M, Xiong L, Sun Q. Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination. J Agric Food Chem. 2019 Jun 12; 67(23):6508-6516.
Score: 0.147
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Li Y, Kim J, Park Y, McClements DJ. Modulation of lipid digestibility using structured emulsion-based delivery systems: comparison of in vivo and in vitro measurements. Food Funct. 2012 May; 3(5):528-36.
Score: 0.089
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McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
Score: 0.076
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Li S, Yan J, Yang J, Chen G, McClements DJ, Ma C, Liu X, Liu F. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition. Food Res Int. 2024 Jun; 185:114277.
Score: 0.051
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Wu C, McClements DJ, Ma B, He Z, Wu F, Zhang Y, Liu X, Wang P. Fabrication of composite hydrogels by sonication-assisted assembly of okara cellulose nanofibers and chitosan: structure and properties. J Sci Food Agric. 2024 Apr; 104(6):3458-3467.
Score: 0.050
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Wu C, McClements DJ, Ma B, Lai Z, Wu F, Liu X, Wang P. Composite hydrogels formed from okara cellulose nanofibers and carrageenan: Fabrication and characterization. Int J Biol Macromol. 2024 Feb; 258(Pt 2):129079.
Score: 0.050
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Wu C, McClements DJ, He M, Li Y, Teng F. The measurement of molecular interactions, structure and physical properties of okara cellulose composite hydrogels using different analytical methods. J Sci Food Agric. 2022 Aug 15; 102(10):4162-4170.
Score: 0.044