David McClements to Astringents
This is a "connection" page, showing publications David McClements has written about Astringents.
Connection Strength
0.112
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Zhu W, McClements DJ, Yang K, Zhu Y, Chen J. Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization. Compr Rev Food Sci Food Saf. 2025 11; 24(6):e70319.
Score: 0.059
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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: 0.052