David McClements to Thermodynamics
This is a "connection" page, showing publications David McClements has written about Thermodynamics.
Connection Strength
1.023
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Li C, Dai T, Chen J, Li X, Li T, Liu C, McClements DJ. Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food Chem. 2021 Mar 01; 339:128145.
Score: 0.171
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Dai T, Li T, He X, Li X, Liu C, Chen J, McClements DJ. Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study. Spectrochim Acta A Mol Biomol Spectrosc. 2020 Apr 05; 230:118023.
Score: 0.163
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Arroyo-Maya IJ, McClements DJ. Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds. Biochim Biophys Acta. 2016 May; 1860(5):1026-1035.
Score: 0.122
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Joye IJ, Davidov-Pardo G, Ludescher RD, McClements DJ. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chem. 2015 Oct 15; 185:261-7.
Score: 0.117
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Chang Y, McLandsborough L, McClements DJ. Cationic antimicrobial (e-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. J Agric Food Chem. 2012 Feb 22; 60(7):1837-44.
Score: 0.094
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McClements DJ. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir. 2005 Oct 11; 21(21):9777-85.
Score: 0.061
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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.
Score: 0.060
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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.
Score: 0.059
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Wangsakan A, Chinachoti P, McClements DJ. Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. J Agric Food Chem. 2003 Dec 17; 51(26):7810-4.
Score: 0.054
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Wangsakan A, Chinachoti P, McClements DJ. Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study. J Agric Food Chem. 2001 Oct; 49(10):5039-45.
Score: 0.046
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McClements DJ. Isothermal titration calorimetry study of pectin-ionic surfactant interactions. J Agric Food Chem. 2000 Nov; 48(11):5604-11.
Score: 0.043
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Prichapan N, McClements DJ, Klinkesorn U. Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int. 2017 03; 93:26-32.
Score: 0.033