David McClements to Crystallization
This is a "connection" page, showing publications David McClements has written about Crystallization.
Connection Strength
1.275
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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.
Score: 0.242
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Zhou L, Zheng X, He X, Li M, Dai L, Qiu C, McClements DJ, Qin Y, Sun Q. Effects of recrystallization degree on structure and digestibility of debranched starch. Int J Biol Macromol. 2024 Nov; 281(Pt 3):136546.
Score: 0.217
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Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. Food Res Int. 2020 08; 134:109273.
Score: 0.159
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Kharat M, McClements DJ. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. Food Res Int. 2019 12; 126:108601.
Score: 0.151
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Kharat M, Du Z, Zhang G, McClements DJ. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment. J Agric Food Chem. 2017 Mar 01; 65(8):1525-1532.
Score: 0.128
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Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr. 2016; 56(4):650-85.
Score: 0.118
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Awad TS, Helgason T, Kristbergsson K, Weiss J, Decker EA, McClements DJ. Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. Langmuir. 2008 Nov 18; 24(22):12779-84.
Score: 0.072
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Hu H, Sun Z, Chen B, Zhang H, Yin W, McClements DJ, Ji H, Jin Z, Qiu C. Comparative study on digestive properties of waxy and common wheat recrystallized starches and mechanisms of digestive enzyme corona formation. Food Res Int. 2025 Dec; 221(Pt 2):117302.
Score: 0.057
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Hu H, Chen B, Zhang H, Yin W, McClements DJ, Ji H, Jin Z, Qiu C. Recrystallization of optimized debranched starch: Effects of concentration on resistant starch formation and structural properties. Food Chem. 2025 Nov 30; 493(Pt 2):145788.
Score: 0.057
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Helgason T, Salminen H, Kristbergsson K, McClements DJ, Weiss J. Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance. J Colloid Interface Sci. 2015 Jun 15; 448:114-22.
Score: 0.028
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Xia Z, McClements DJ, Xiao H. Influence of physical state of ?-carotene (crystallized versus solubilized) on bioaccessibility. J Agric Food Chem. 2015 Jan 28; 63(3):990-7.
Score: 0.028
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Helgason T, Awad TS, Kristbergsson K, McClements DJ, Weiss J. Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). J Colloid Interface Sci. 2009 Jun 01; 334(1):75-81.
Score: 0.018