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David McClements to Sodium Chloride

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This is a "connection" page, showing publications David McClements has written about Sodium Chloride.
David McClements
Connection Strength
2.189
Sodium Chloride
  1. Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J Agric Food Chem. 2006 May 17; 54(10):3591-7.
    View in: PubMed
    Score: 0.261
  2. Baier SK, McClements DJ. Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin. J Agric Food Chem. 2003 Dec 31; 51(27):8107-12.
    View in: PubMed
    Score: 0.221
  3. 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: 0.172
  4. Zhang Z, Zhang R, McClements DJ. Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. Food Funct. 2019 Mar 20; 10(3):1375-1385.
    View in: PubMed
    Score: 0.159
  5. Cui L, Cho HT, McClements DJ, Decker EA, Park Y. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chem. 2016 Apr 15; 197 Pt B:1130-5.
    View in: PubMed
    Score: 0.126
  6. Saberi AH, Fang Y, McClements DJ. Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification. J Agric Food Chem. 2014 Nov 19; 62(46):11246-53.
    View in: PubMed
    Score: 0.117
  7. Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci. 2011 Jan-Feb; 76(1):E165-72.
    View in: PubMed
    Score: 0.090
  8. Iwanaga D, Gray D, Decker EA, Weiss J, McClements DJ. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J Agric Food Chem. 2008 Mar 26; 56(6):2240-5.
    View in: PubMed
    Score: 0.074
  9. Pallandre S, Decker EA, McClements DJ. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. J Food Sci. 2007 Nov; 72(9):E518-24.
    View in: PubMed
    Score: 0.072
  10. Onsaard E, Vittayanont M, Srigam S, McClements DJ. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. J Agric Food Chem. 2005 Jul 13; 53(14):5747-53.
    View in: PubMed
    Score: 0.061
  11. 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: 0.061
  12. 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: 0.061
  13. Thongngam M, McClements DJ. Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. Langmuir. 2005 Jan 04; 21(1):79-86.
    View in: PubMed
    Score: 0.059
  14. 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: 0.057
  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: 0.057
  16. Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. J Sci Food Agric. 2024 Aug 30; 104(11):6483-6493.
    View in: PubMed
    Score: 0.056
  17. 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.
    View in: PubMed
    Score: 0.054
  18. 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: 0.052
  19. 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: 0.051
  20. Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem. 2022 Oct 15; 391:133184.
    View in: PubMed
    Score: 0.049
  21. Li P, McClements DJ, Decker EA. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chem. 2020 Jun 15; 315:126225.
    View in: PubMed
    Score: 0.042
  22. Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.
    View in: PubMed
    Score: 0.041
  23. 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: 0.041
  24. Chen X, Chen Y, Zou L, Zhang X, Dong Y, Tang J, McClements DJ, Liu W. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. J Agric Food Chem. 2019 Jun 12; 67(23):6574-6584.
    View in: PubMed
    Score: 0.040
  25. Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int. 2019 05; 119:315-324.
    View in: PubMed
    Score: 0.039
  26. 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: 0.039
  27. Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Res Int. 2017 06; 96:84-93.
    View in: PubMed
    Score: 0.034
Connection Strength

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