David McClements to Tissue Extracts
This is a "connection" page, showing publications David McClements has written about Tissue Extracts.
Connection Strength
0.059
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Petursson S, Decker EA, McClements DJ. Stabilization of oil-in-water emulsions by cod protein extracts. J Agric Food Chem. 2004 Jun 16; 52(12):3996-4001.
Score: 0.059
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.