David McClements to Sucrose
This is a "connection" page, showing publications David McClements has written about Sucrose.
Connection Strength
1.366
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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: 0.258
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Baier SK, McClements DJ. Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin. J Agric Food Chem. 2003 Dec 31; 51(27):8107-12.
Score: 0.219
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Kim HJ, Decker EA, McClements DJ. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agric Food Chem. 2003 Jan 29; 51(3):766-72.
Score: 0.205
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Baier S, McClements DJ. Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions. J Agric Food Chem. 2001 May; 49(5):2600-8.
Score: 0.182
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Chanamai R, McClements DJ. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. J Agric Food Chem. 2000 Nov; 48(11):5561-5.
Score: 0.176
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Kulmyrzaev A, Bryant C, McClements DJ. Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteins. J Agric Food Chem. 2000 May; 48(5):1593-7.
Score: 0.170
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Zhang Z, Zhang R, McClements DJ. Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. Food Funct. 2019 Mar 20; 10(3):1375-1385.
Score: 0.157