David McClements to X-Ray Diffraction
This is a "connection" page, showing publications David McClements has written about X-Ray Diffraction.
Connection Strength
0.638
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Ye J, Liu C, Luo S, Hu X, McClements DJ. Modification of the digestibility of extruded rice starch by enzyme treatment (?-amylolysis): An in vitro study. Food Res Int. 2018 09; 111:590-596.
Score: 0.152
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Peng S, Li Z, Zou L, Liu W, Liu C, McClements DJ. Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method. Food Funct. 2018 Mar 01; 9(3):1829-1839.
Score: 0.149
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Gu F, Wen Y, Hu X, Liao H, He C, McClements DJ, Pan W, Niu F. Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches. J Agric Food Chem. 2024 Nov 06; 72(44):24762-24775.
Score: 0.059
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Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol. 2022 Oct 31; 219:1197-1207.
Score: 0.051
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Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Food Chem. 2021 Aug 15; 353:129468.
Score: 0.046
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Wu C, Teng F, McClements DJ, Zhang S, Li Y, Wang Z. Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber. Food Res Int. 2020 08; 134:109251.
Score: 0.043
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Liu C, Zhang S, McClements DJ, Wang D, Xu Y. Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability. J Agric Food Chem. 2019 May 08; 67(18):5113-5121.
Score: 0.040
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Chen L, Tian Y, McClements DJ, Huang M, Zhu B, Wang L, Sun B, Ma R, Cai C, Jin Z. A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization. Food Chem. 2019 Feb 15; 274:268-273.
Score: 0.039
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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: 0.037
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Chen B, Han A, McClements DJ, Decker EA. Physical structures in soybean oil and their impact on lipid oxidation. J Agric Food Chem. 2010 Nov 24; 58(22):11993-9.
Score: 0.022