David McClements to Vitamin E
This is a "connection" page, showing publications David McClements has written about Vitamin E.
Connection Strength
7.260
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Tan Y, Zhou H, Zhang Z, McClements DJ. Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size. Food Funct. 2021 May 11; 12(9):3883-3897.
Score: 0.724
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Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. J Agric Food Chem. 2019 Feb 06; 67(5):1521-1529.
Score: 0.618
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Lv S, Gu J, Zhang R, Zhang Y, Tan H, McClements DJ. Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility. J Agric Food Chem. 2018 Oct 10; 66(40):10532-10542.
Score: 0.604
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Yang Y, Xiao H, McClements DJ. Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. J Agric Food Chem. 2017 May 17; 65(19):3946-3955.
Score: 0.548
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Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015 Dec 01; 188:256-63.
Score: 0.477
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Saberi AH, Fang Y, McClements DJ. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chem. 2015 Oct 15; 185:254-60.
Score: 0.473
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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.
Score: 0.461
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Saberi AH, Fang Y, McClements DJ. Stabilization of vitamin E-enriched nanoemulsions: influence of post-homogenization cosurfactant addition. J Agric Food Chem. 2014 Feb 19; 62(7):1625-33.
Score: 0.438
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Saberi AH, Fang Y, McClements DJ. Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification. J Colloid Interface Sci. 2013 Dec 01; 411:105-13.
Score: 0.425
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Yang Y, McClements DJ. Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility. J Colloid Interface Sci. 2013 Sep 01; 405:312-21.
Score: 0.417
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Mayer S, Weiss J, McClements DJ. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. J Colloid Interface Sci. 2013 Aug 15; 404:215-22.
Score: 0.415
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Mayer S, Weiss J, McClements DJ. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. J Colloid Interface Sci. 2013 Jul 15; 402:122-30.
Score: 0.414
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Saberi AH, Fang Y, McClements DJ. Fabrication of vitamin E-enriched nanoemulsions: factors affecting particle size using spontaneous emulsification. J Colloid Interface Sci. 2013 Feb 01; 391:95-102.
Score: 0.399
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Ziani K, Fang Y, McClements DJ. Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil. Food Chem. 2012 Sep 15; 134(2):1106-12.
Score: 0.384
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Luo X, Chen Y, Jiang Z, Wu H, McClements DJ, Zhang C, Zhou Y, Fu H, Yin X, Huang W, Wang Z, Yu L, Tang X, Li K, Zhu K. Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions. Food Chem. 2025 Feb 15; 465(Pt 2):141991.
Score: 0.231
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Xu F, Pandya JK, Chung C, McClements DJ, Kinchla AJ. Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate. Food Res Int. 2018 03; 105:570-579.
Score: 0.142
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Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem. 2023 Aug 01; 416:135776.
Score: 0.051
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Mancuso JR, McClements DJ, Decker EA. Ability of iron to promote surfactant peroxide decomposition and oxidize alpha-tocopherol. J Agric Food Chem. 1999 Oct; 47(10):4146-9.
Score: 0.040