David McClements to Egg Proteins
This is a "connection" page, showing publications David McClements has written about Egg Proteins.
Connection Strength
0.978
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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: 0.204
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Jing H, Sun J, Mu Y, Obadi M, McClements DJ, Xu B. Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. Food Funct. 2020 Aug 01; 11(8):7084-7094.
Score: 0.178
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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.
Score: 0.161
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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: 0.150
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Gu L, Su Y, Zhang Z, Zheng B, Zhang R, McClements DJ, Yang Y. Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels. J Agric Food Chem. 2017 Aug 16; 65(32):6919-6928.
Score: 0.145
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Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. Protection of ?-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Res Int. 2017 06; 96:84-93.
Score: 0.141