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David McClements to Hot Temperature

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This is a "connection" page, showing publications David McClements has written about Hot Temperature.
David McClements
Connection Strength
6.862
Hot Temperature
  1. Li Y, Chen X, Hu X, Qin D, Zhang S, Liu J, Zhang T, Du Z, McClements DJ. Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein. Food Res Int. 2026 Jan 31; 224:117959.
    View in: PubMed
    Score: 0.892
  2. 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.
    View in: PubMed
    Score: 0.708
  3. Saberi AH, Fang Y, McClements DJ. Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification. Soft Matter. 2015 Dec 28; 11(48):9321-9.
    View in: PubMed
    Score: 0.449
  4. Jones OG, McClements DJ. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein-polysaccharide complexes. Adv Colloid Interface Sci. 2011 Sep 14; 167(1-2):49-62.
    View in: PubMed
    Score: 0.314
  5. Santipanichwong R, Suphantharika M, Weiss J, McClements DJ. Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates. J Food Sci. 2008 Aug; 73(6):N23-30.
    View in: PubMed
    Score: 0.268
  6. Hong YH, McClements DJ. Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. J Agric Food Chem. 2007 Jul 11; 55(14):5653-60.
    View in: PubMed
    Score: 0.248
  7. Zhang X, Ma X, Wu C, Zheng Y, Hu H, McClements DJ, Wang Q, Shi A. Effect of heat or enzymatic cross-linking treatments on the interfacial and foaming properties of soy, mung bean, and yeast proteins. Int J Biol Macromol. 2026 Apr; 354:151311.
    View in: PubMed
    Score: 0.227
  8. Chen Y, McClements DJ, He K, Zhang Z, Zhang R, Zhao J, Jin Z, Chen L. Effect of transglutaminase on the structure, properties and oil absorption of wheat flour. Food Chem. 2025 Jan 15; 463(Pt 1):141117.
    View in: PubMed
    Score: 0.205
  9. Dursun Capar T, Iscimen EM, McClements DJ, Yalcin H, Hayta M. Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability. J Sci Food Agric. 2024 Aug 30; 104(11):6483-6493.
    View in: PubMed
    Score: 0.199
  10. 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.
    View in: PubMed
    Score: 0.195
  11. Xu W, McClements DJ, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Optimization of food-grade colloidal delivery systems for thermal processing applications: a review. Crit Rev Food Sci Nutr. 2024; 64(33):12907-12921.
    View in: PubMed
    Score: 0.192
  12. Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol. 2022 Oct 31; 219:1197-1207.
    View in: PubMed
    Score: 0.178
  13. 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.
    View in: PubMed
    Score: 0.162
  14. Shi T, Xiong Z, Liu H, Jin W, Mu J, Yuan L, Sun Q, McClements DJ, Gao R. Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin. Food Res Int. 2021 03; 141:110154.
    View in: PubMed
    Score: 0.159
  15. Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Res Int. 2019 09; 123:403-413.
    View in: PubMed
    Score: 0.141
  16. Chen L, Zhang H, McClements DJ, Zhang Z, Zhang R, Jin Z, Tian Y. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin. Carbohydr Polym. 2019 Jul 01; 215:47-57.
    View in: PubMed
    Score: 0.140
  17. Su Y, Gu L, Zhang Z, Chang C, Li J, McClements DJ, Yang Y. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Res Int. 2019 06; 120:305-311.
    View in: PubMed
    Score: 0.140
  18. Koo CKW, Chung C, Picard R, Ogren T, Mutilangi W, McClements DJ. Modulation of physical properties of microfluidized whey protein fibrils with chitosan. Food Res Int. 2018 11; 113:149-155.
    View in: PubMed
    Score: 0.134
  19. Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. J Agric Food Chem. 2015 Sep 30; 63(38):8534-43.
    View in: PubMed
    Score: 0.110
  20. Wu BC, Degner B, McClements DJ. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. J Phys Condens Matter. 2014 Nov 19; 26(46):464104.
    View in: PubMed
    Score: 0.103
  21. Mao Y, McClements DJ. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chem. 2012 Sep 15; 134(2):872-9.
    View in: PubMed
    Score: 0.086
  22. Charoen R, Jangchud A, Jangchud K, Harnsilawat T, Naivikul O, McClements DJ. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. J Food Sci. 2011 Jan-Feb; 76(1):E165-72.
    View in: PubMed
    Score: 0.079
  23. Jones OG, McClements DJ. Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristics. J Food Sci. 2010 Mar; 75(2):N36-43.
    View in: PubMed
    Score: 0.075
  24. Jones OG, Decker EA, McClements DJ. Comparison of protein-polysaccharide nanoparticle fabrication methods: impact of biopolymer complexation before or after particle formation. J Colloid Interface Sci. 2010 Apr 01; 344(1):21-9.
    View in: PubMed
    Score: 0.074
  25. Awad TS, Helgason T, Kristbergsson K, Weiss J, Decker EA, McClements DJ. Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles. Langmuir. 2008 Nov 18; 24(22):12779-84.
    View in: PubMed
    Score: 0.068
  26. Sandra S, Decker EA, McClements DJ. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J Agric Food Chem. 2008 Aug 27; 56(16):7488-94.
    View in: PubMed
    Score: 0.067
  27. Iwanaga D, Gray D, Decker EA, Weiss J, McClements DJ. Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. J Agric Food Chem. 2008 Mar 26; 56(6):2240-5.
    View in: PubMed
    Score: 0.065
  28. Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, McClements DJ. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. J Agric Food Chem. 2007 Oct 17; 55(21):8711-6.
    View in: PubMed
    Score: 0.063
  29. Surh J, Vladisavljevi Cacute GT, Mun S, McClements DJ. Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. J Agric Food Chem. 2007 Jan 10; 55(1):175-84.
    View in: PubMed
    Score: 0.060
  30. Li M, Li H, Dai L, Zhou L, McClements DJ, Sun Q, Xiong L. Synergistic construction of heat-stable resistant starch by confined Retrogradation of short-chain amylose within calcium alginate beads. Food Chem. 2026 Aug 15; 520:149803.
    View in: PubMed
    Score: 0.058
  31. Zhang Y, Wu C, Li Y, Zhao P, Dai R, McClements DJ, Liu F. Structure-function insights into heat/pH-shift-treated legume protein-EGCG conjugates as functional alternative proteins for stabilizing walnut oil emulsions. Int J Biol Macromol. 2026 Apr; 359:151637.
    View in: PubMed
    Score: 0.057
  32. Shuai X, Fang M, McClements DJ, Chen T, Wang Z, Du L, Zhang M, Zhou W, Dai T, Li J, Chen J. Enhancement of macadamia protein solubility and functionality using combined pH-shift-heat treatment: Role of ionic environment (PBS vs water). Food Chem. 2026 May 30; 512:148937.
    View in: PubMed
    Score: 0.057
  33. Xu H, Wu L, McClements DJ, Chen C, Zhang W, Guo J, Liu S, Su J, Wang P, Ren F, Hu Y. Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles. Food Chem. 2025 Dec 25; 496(Pt 3):146833.
    View in: PubMed
    Score: 0.055
  34. Zhou L, Li K, McClements DJ, Ma R, Pan X, Yang T, Zhan J, Liu C, Tian Y. Insights into the digestibility differences of thermostable starches under boiling treatment. Carbohydr Polym. 2026 Feb 01; 373:124594.
    View in: PubMed
    Score: 0.055
  35. Onsaard E, Vittayanont M, Srigam S, McClements DJ. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. J Agric Food Chem. 2005 Jul 13; 53(14):5747-53.
    View in: PubMed
    Score: 0.054
  36. Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J Agric Food Chem. 2005 May 18; 53(10):4236-44.
    View in: PubMed
    Score: 0.054
  37. Kim HJ, Decker EA, McClements DJ. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir. 2004 Jul 06; 20(14):5753-8.
    View in: PubMed
    Score: 0.051
  38. Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr. 2025; 65(17):3270-3281.
    View in: PubMed
    Score: 0.050
  39. 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.
    View in: PubMed
    Score: 0.050
  40. Xu W, He K, Lin Z, McClements DJ, Jin Z, Chen L. Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems. Crit Rev Food Sci Nutr. 2025; 65(14):2654-2668.
    View in: PubMed
    Score: 0.050
  41. Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem. 2003 Aug 27; 51(18):5522-7.
    View in: PubMed
    Score: 0.048
  42. 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.
    View in: PubMed
    Score: 0.046
  43. Jiang B, Zhao Q, Shan H, Guo Y, Xu X, McClements DJ, Cao C, Yuan B. Impact of Heat Treatment on the Structure and Properties of the Plant Protein Corona Formed around TiO2 Nanoparticles. J Agric Food Chem. 2022 Jun 01; 70(21):6540-6551.
    View in: PubMed
    Score: 0.044
  44. Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain. Food Chem. 2022 Oct 15; 391:133184.
    View in: PubMed
    Score: 0.044
  45. Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Food Chem. 2021 Aug 15; 353:129468.
    View in: PubMed
    Score: 0.040
  46. 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.
    View in: PubMed
    Score: 0.038
  47. Chen L, McClements DJ, Zhang Z, Zhang R, Bian X, Jin Z, Tian Y. Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chem. 2020 Mar 30; 309:125681.
    View in: PubMed
    Score: 0.037
  48. Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chem. 2020 Jan 15; 303:125401.
    View in: PubMed
    Score: 0.036
  49. Gao R, Shi T, Sun Q, Li X, McClements DJ, Yuan L. Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis). Food Chem. 2019 Oct 15; 295:320-326.
    View in: PubMed
    Score: 0.035
  50. Chen X, McClements DJ, Zhu Y, Chen Y, Zou L, Liu W, Cheng C, Fu D, Liu C. Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Res Int. 2018 12; 114:30-37.
    View in: PubMed
    Score: 0.034
  51. Boon CS, McClements DJ, Weiss J, Decker EA. Factors influencing the chemical stability of carotenoids in foods. Crit Rev Food Sci Nutr. 2010 Jun; 50(6):515-32.
    View in: PubMed
    Score: 0.019
  52. Alamed J, Chaiyasit W, McClements DJ, Decker EA. Relationships between free radical scavenging and antioxidant activity in foods. J Agric Food Chem. 2009 Apr 08; 57(7):2969-76.
    View in: PubMed
    Score: 0.018
  53. Gu YS, Corradini MG, McClements DJ, DesRochers J. Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: effect of oil concentration. J Agric Food Chem. 2007 Oct 31; 55(22):9289-95.
    View in: PubMed
    Score: 0.016
  54. 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.
    View in: PubMed
    Score: 0.014
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