David McClements to Caco-2 Cells
This is a "connection" page, showing publications David McClements has written about Caco-2 Cells.
Connection Strength
0.820
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Liu F, Liang X, Yan J, Zhao S, Li S, Liu X, Ngai T, McClements DJ. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials. 2022 01; 280:121265.
Score: 0.192
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Yang Y, Xiao H, McClements DJ. Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. J Agric Food Chem. 2017 May 17; 65(19):3946-3955.
Score: 0.140
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Mi S, Shen M, Liu Z, Yu Y, Shan H, Cao J, McClements DJ, Cao C, Xu X, Yuan B. A glutenin protein corona ameliorated TiO2 nanoparticle-induced gut barrier dysfunction and altered the gut microbiota composition. Food Funct. 2024 Dec 09; 15(24):12101-12117.
Score: 0.059
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Luo H, Li Z, Yao M, McClements DJ, Xiao H. Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract. Food Chem. 2022 Feb 15; 370:130980.
Score: 0.047
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Liu Y, Liang X, Zou Y, Peng Y, McClements DJ, Hu K. Resveratrol-loaded biopolymer core-shell nanoparticles: bioavailability and anti-inflammatory effects. Food Funct. 2020 May 01; 11(5):4014-4025.
Score: 0.043
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Liu C, Zhang S, McClements DJ, Wang D, Xu Y. Design of Astaxanthin-Loaded Core-Shell Nanoparticles Consisting of Chitosan Oligosaccharides and Poly(lactic- co-glycolic acid): Enhancement of Water Solubility, Stability, and Bioavailability. J Agric Food Chem. 2019 May 08; 67(18):5113-5121.
Score: 0.040
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Han JR, Gu LP, Zhang RJ, Shang WH, Yan JN, McClements DJ, Wu HT, Zhu BW, Xiao H. Bioaccessibility and cellular uptake of ?-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil. Food Funct. 2019 Jan 22; 10(1):49-60.
Score: 0.039
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Li Q, Liu C, Li T, McClements DJ, Fu Y, Liu J. Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels. Food Res Int. 2018 11; 113:298-308.
Score: 0.038
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Gu L, Pan C, Su Y, Zhang R, Xiao H, McClements DJ, Yang Y. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of ?-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. J Agric Food Chem. 2018 Feb 21; 66(7):1649-1657.
Score: 0.037
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DeLoid GM, Wang Y, Kapronezai K, Lorente LR, Zhang R, Pyrgiotakis G, Konduru NV, Ericsson M, White JC, De La Torre-Roche R, Xiao H, McClements DJ, Demokritou P. An integrated methodology for assessing the impact of food matrix and gastrointestinal effects on the biokinetics and cellular toxicity of ingested engineered nanomaterials. Part Fibre Toxicol. 2017 10 13; 14(1):40.
Score: 0.036
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Li Q, Wang X, Dai T, Liu C, Li T, McClements DJ, Chen J, Liu J. Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in Vivo. J Agric Food Chem. 2016 May 11; 64(18):3546-56.
Score: 0.033
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Chen J, Song M, Wu X, Zheng J, He L, McClements DJ, Decker E, Xiao H. Direct Fluorescent Detection of a Polymethoxyflavone in Cell Culture and Mouse Tissue. J Agric Food Chem. 2015 Dec 16; 63(49):10620-7.
Score: 0.032
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Yao M, He L, McClements DJ, Xiao H. Uptake of Gold Nanoparticles by Intestinal Epithelial Cells: Impact of Particle Size on Their Absorption, Accumulation, and Toxicity. J Agric Food Chem. 2015 Sep 16; 63(36):8044-9.
Score: 0.031
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Yao M, Chen J, Zheng J, Song M, McClements DJ, Xiao H. Enhanced lymphatic transport of bioactive lipids: cell culture study of polymethoxyflavone incorporation into chylomicrons. Food Funct. 2013 Nov; 4(11):1662-7.
Score: 0.027
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Nutakul W, Sobers HS, Qiu P, Dong P, Decker EA, McClements DJ, Xiao H. Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison. J Agric Food Chem. 2011 Oct 26; 59(20):10964-70.
Score: 0.024