David McClements to Nutritive Value
This is a "connection" page, showing publications David McClements has written about Nutritive Value.
Connection Strength
2.406
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Chen X, Niu H, McClements DJ. Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr. 2026; 66(7):1404-1427.
Score: 0.916
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Sharifian P, Amiri A, McClements DJ, Kubiak M, Favaro L, Maggo S, Singh A, Pratap-Singh A. Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up. Crit Rev Food Sci Nutr. 2026; 66(17):3218-3246.
Score: 0.235
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Li C, Ma C, Shang H, White JC, Cai Z, Hao Y, Xu X, Liang A, Jia W, Cao Y, Xue J, Han L, McClements DJ, Xing B. Polystyrene Nanoplastics Compromise the Nutritional Value of Radish (Raphanus sativus L.). Environ Sci Technol. 2025 May 20; 59(19):9730-9743.
Score: 0.225
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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: 0.218
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McClements DJ, Grossmann L. Next-Generation Plant-Based Foods: Challenges and Opportunities. Annu Rev Food Sci Technol. 2024 06; 15(1):79-101.
Score: 0.211
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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: 0.198
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
Score: 0.108
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Tu Z, McClements DJ, Huang G, Cheng H, Jin Z, Chen L. Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations. Food Chem. 2026 May 30; 512:148843.
Score: 0.060
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Yang C, Liu L, Cui C, Cai H, Dai Q, Chen G, McClements DJ, Hou R. Towards healthier low-sugar and low-fat beverages: Design, production, and characterization. Food Res Int. 2025 01; 200:115457.
Score: 0.055
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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr. 2025; 65(13):2609-2624.
Score: 0.052
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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: 0.052
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gull?n P, Sivaraman GK, McClements DJ, Gull?n B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules. 2021 Apr 23; 26(9).
Score: 0.042
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Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Res Int. 2018 04; 106:404-409.
Score: 0.034