David McClements to Lactoferrin
This is a "connection" page, showing publications David McClements has written about Lactoferrin.
Connection Strength
4.095
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Li C, Dai T, Chen J, Li X, Li T, Liu C, McClements DJ. Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin. Food Chem. 2021 Mar 01; 339:128145.
Score: 0.706
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Mao Y, Dubot M, Xiao H, McClements DJ. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of ?-carotene. J Agric Food Chem. 2013 May 29; 61(21):5163-9.
Score: 0.424
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Tokle T, Mao Y, McClements DJ. Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and ?-lactoglobulin coatings. Pharm Res. 2013 Dec; 30(12):3200-13.
Score: 0.418
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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: 0.396
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Tokle T, Lesmes U, Decker EA, McClements DJ. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food Funct. 2012 Jan; 3(1):58-66.
Score: 0.382
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Tokle T, Lesmes U, McClements DJ. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. J Agric Food Chem. 2010 Sep 08; 58(17):9825-32.
Score: 0.352
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Lesmes U, Baudot P, McClements DJ. Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinate. J Agric Food Chem. 2010 Jul 14; 58(13):7962-9.
Score: 0.348
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Tavassoli M, Khezerlou A, Sani MA, Hashemi M, Firoozy S, Ehsani A, Khodaiyan F, Adibi S, Noori SMA, McClements DJ. Methylcellulose/chitosan nanofiber-based composites doped with lactoferrin-loaded Ag-MOF nanoparticles for the preservation of fresh apple. Int J Biol Macromol. 2024 Feb; 259(Pt 2):129182.
Score: 0.222
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Liu R, Yan X, Liu Z, McClements DJ, Liu F, Liu X. Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate. Food Funct. 2019 Feb 20; 10(2):1098-1108.
Score: 0.158
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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: 0.158
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Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions. Molecules. 2018 Dec 11; 23(12).
Score: 0.156
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Liu F, Wang D, Sun C, McClements DJ, Gao Y. Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chem. 2016 Aug 15; 205:129-39.
Score: 0.129
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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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Li X, He Y, Zhang S, Gu Q, McClements DJ, Chen S, Liu X, Liu F. Lactoferrin-Based Ternary Composite Nanoparticles with Enhanced Dispersibility and Stability for Curcumin Delivery. ACS Appl Mater Interfaces. 2023 Apr 12; 15(14):18166-18181.
Score: 0.052
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Dai T, McClements DJ, Hu T, Chen J, He X, Liu C, Sheng J, Sun J. Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid. Food Chem. 2022 May 30; 377:131950.
Score: 0.048
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Li X, Li M, Zhang T, McClements DJ, Liu X, Wu X, Liu F. Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (-)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity. J Agric Food Chem. 2021 Jun 09; 69(22):6291-6302.
Score: 0.046