David McClements to Rheology
This is a "connection" page, showing publications David McClements has written about Rheology.
Connection Strength
3.928
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Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud. 2020 02; 51(1):45-55.
Score: 0.645
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Miao W, McClements DJ, Wang J, Zhang Z, Lin Q, Ji H, Jin Z, Qiu C. Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch. Food Chem. 2025 May 01; 473:143076.
Score: 0.238
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Pang Z, Li M, Tong F, McClements DJ, Tan W, Chen C, Liu X. Impact of lecithin on the lubrication properties of konjac glucomannan gels. Int J Biol Macromol. 2024 Nov; 279(Pt 4):135582.
Score: 0.232
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McClements DJ. Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications. Adv Colloid Interface Sci. 2024 Oct; 332:103278.
Score: 0.231
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Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol. 2024 Jun; 270(Pt 2):132049.
Score: 0.226
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Liang X, Chen L, McClements DJ, Zhao J, Zhou X, Qiu C, Long J, Ji H, Xu Z, Meng M, Gao L, Jin Z. Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality. Crit Rev Food Sci Nutr. 2024 Jul; 64(21):7550-7562.
Score: 0.209
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Zhou H, Vu G, McClements DJ. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chem. 2022 Dec 15; 397:133808.
Score: 0.200
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Kharat M, McClements DJ. Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin. J Colloid Interface Sci. 2019 Dec 01; 557:506-518.
Score: 0.164
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Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int. 2019 11; 125:108549.
Score: 0.162
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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int. 2019 05; 119:315-324.
Score: 0.157
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Chung C, Sher A, Rousset P, McClements DJ. Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Res Int. 2018 03; 105:913-919.
Score: 0.145
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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: 0.127
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Wu BC, Degner B, McClements DJ. Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. Food Chem. 2013 Dec 15; 141(4):3393-401.
Score: 0.107
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Mao Y, McClements DJ. Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions. Food Funct. 2012 Oct; 3(10):1025-34.
Score: 0.100
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Mao Y, McClements DJ. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. J Colloid Interface Sci. 2012 Aug 15; 380(1):60-6.
Score: 0.099
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Rao J, McClements DJ. Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method. J Agric Food Chem. 2011 May 11; 59(9):5026-35.
Score: 0.091
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Kong Z, Li Z, Zhang L, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Zhang Z, Wang C, Xu X. Development of pea protein nanoparticle/hydrolyzed rice glutelin fibril emulsion gels for encapsulation of curcumin. Int J Biol Macromol. 2024 Sep; 276(Pt 1):133640.
Score: 0.057
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Wangsakan A, Chinachoti P, McClements DJ. Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study. Langmuir. 2004 May 11; 20(10):3913-9.
Score: 0.057
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Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem. 2024 Jun 01; 442:138490.
Score: 0.055
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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: 0.055
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Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr. 2024; 64(25):8948-8962.
Score: 0.053
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Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J Agric Food Chem. 2002 Nov 20; 50(24):7145-53.
Score: 0.051
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Cheng C, Gao H, McClements DJ, Zeng H, Ma L, Zou L, Miao J, Wu X, Tan J, Liang R, Liu W. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions. Food Chem. 2022 Mar 15; 372:131225.
Score: 0.047
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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: 0.046
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym. 2020 Dec 15; 250:116890.
Score: 0.044
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
Score: 0.043
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Chen J, Niu X, Dai T, Hua H, Feng S, Liu C, McClements DJ, Liang R. Amino acid-amidated pectin: Preparation and characterization. Food Chem. 2020 Mar 30; 309:125768.
Score: 0.041
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Yan C, McClements DJ, Zou L, Liu W. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility. Food Funct. 2019 Sep 01; 10(9):5446-5460.
Score: 0.041
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Liu C, McClements DJ, Li M, Xiong L, Sun Q. Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination. J Agric Food Chem. 2019 Jun 12; 67(23):6508-6516.
Score: 0.040
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Xi Z, Liu W, McClements DJ, Zou L. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content. Food Chem. 2019 Sep 01; 291:22-29.
Score: 0.040
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Dai L, Yang S, Wei Y, Sun C, McClements DJ, Mao L, Gao Y. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers. Food Chem. 2019 Mar 01; 275:246-254.
Score: 0.038
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Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. J Food Sci. 2017 Sep; 82(9):2041-2050.
Score: 0.035
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Prichapan N, McClements DJ, Klinkesorn U. Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Res Int. 2017 03; 93:26-32.
Score: 0.034
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Gu YS, Corradini MG, McClements DJ, Desrochers J. Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of continuous phase composition. J Agric Food Chem. 2006 Jan 25; 54(2):417-24.
Score: 0.016