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David McClements to Chemical Phenomena

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This is a "connection" page, showing publications David McClements has written about Chemical Phenomena.
David McClements
Connection Strength
3.699
Chemical Phenomena
  1. McClements DJ. Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Adv Colloid Interface Sci. 2017 Feb; 240:31-59.
    View in: PubMed
    Score: 0.535
  2. Zhou H, Zheng B, McClements DJ. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. Food Funct. 2021 Apr 26; 12(8):3420-3432.
    View in: PubMed
    Score: 0.181
  3. Li Z, Lin Q, McClements DJ, Fu Y, Xie H, Li T, Chen G. Curcumin-loaded core-shell biopolymer nanoparticles produced by the pH-driven method: Physicochemical and release properties. Food Chem. 2021 Sep 01; 355:129686.
    View in: PubMed
    Score: 0.180
  4. Perry SL, McClements DJ. Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems. Molecules. 2020 Mar 05; 25(5).
    View in: PubMed
    Score: 0.167
  5. 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: 0.149
  6. McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Crit Rev Food Sci Nutr. 2016 Jun 10; 56(8):1334-62.
    View in: PubMed
    Score: 0.129
  7. McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. J Food Sci. 2015 Jul; 80(7):N1602-11.
    View in: PubMed
    Score: 0.120
  8. McClements DJ, Henson L, Popplewell LM, Decker EA, Choi SJ. Inhibition of Ostwald ripening in model beverage emulsions by addition of poorly water soluble triglyceride oils. J Food Sci. 2012 Jan; 77(1):C33-8.
    View in: PubMed
    Score: 0.094
  9. Chang Y, McLandsborough L, McClements DJ. Interactions of a cationic antimicrobial (e-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity study. J Agric Food Chem. 2011 May 25; 59(10):5579-88.
    View in: PubMed
    Score: 0.090
  10. McClements DJ, Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr. 2011 Apr; 51(4):285-330.
    View in: PubMed
    Score: 0.090
  11. Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. J Agric Food Chem. 2011 Jan 12; 59(1):415-27.
    View in: PubMed
    Score: 0.088
  12. McClements DJ, Li Y. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food Funct. 2010 Oct; 1(1):32-59.
    View in: PubMed
    Score: 0.087
  13. Choi SJ, Decker EA, Henson L, Popplewell LM, McClements DJ. Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. J Food Sci. 2010 Aug 01; 75(6):C536-40.
    View in: PubMed
    Score: 0.086
  14. 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: 0.084
  15. McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol. 2010; 1:241-69.
    View in: PubMed
    Score: 0.083
  16. McClements DJ, Decker EA, Park Y. Controlling lipid bioavailability through physicochemical and structural approaches. Crit Rev Food Sci Nutr. 2009 Jan; 49(1):48-67.
    View in: PubMed
    Score: 0.077
  17. 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: 0.075
  18. Bonnaire L, Sandra S, Helgason T, Decker EA, Weiss J, McClements DJ. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. J Agric Food Chem. 2008 May 28; 56(10):3791-7.
    View in: PubMed
    Score: 0.074
  19. Pallandre S, Decker EA, McClements DJ. Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. J Food Sci. 2007 Nov; 72(9):E518-24.
    View in: PubMed
    Score: 0.071
  20. McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci. 2007 Oct; 72(8):R109-24.
    View in: PubMed
    Score: 0.071
  21. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem. 2007 Jan 24; 55(2):475-85.
    View in: PubMed
    Score: 0.067
  22. 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: 0.067
  23. McClements DJ. Non-covalent interactions between proteins and polysaccharides. Biotechnol Adv. 2006 Nov-Dec; 24(6):621-5.
    View in: PubMed
    Score: 0.065
  24. 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: 0.061
  25. Gu YS, Decker EA, McClements DJ. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 02; 52(11):3626-32.
    View in: PubMed
    Score: 0.056
  26. Thongngam M, McClements DJ. Characterization of interactions between chitosan and an anionic surfactant. J Agric Food Chem. 2004 Feb 25; 52(4):987-91.
    View in: PubMed
    Score: 0.055
  27. Moreau L, Kim HJ, Decker EA, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. J Agric Food Chem. 2003 Oct 22; 51(22):6612-7.
    View in: PubMed
    Score: 0.054
  28. Rampon V, Riaublanc A, Anton M, Genot C, McClements DJ. Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein. J Agric Food Chem. 2003 Sep 24; 51(20):5900-5.
    View in: PubMed
    Score: 0.053
  29. Rampon V, Genot C, Riaublanc A, Anton M, Axelos MA, McClements DJ. Front-face fluorescence spectroscopy study of globular proteins in emulsions: influence of droplet flocculation. J Agric Food Chem. 2003 Apr 23; 51(9):2490-5.
    View in: PubMed
    Score: 0.052
  30. 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: 0.051
  31. Kim HJ, Decker EA, McClements DJ. Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agric Food Chem. 2002 Nov 20; 50(24):7131-7.
    View in: PubMed
    Score: 0.050
  32. Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J Agric Food Chem. 2002 Nov 20; 50(24):7145-53.
    View in: PubMed
    Score: 0.050
  33. Wang Y, McClements DJ, Long J, Qiu C, Sang S, Chen L, Xu Z, Jin Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem. 2022 Oct 01; 390:133115.
    View in: PubMed
    Score: 0.049
  34. 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.
    View in: PubMed
    Score: 0.043
  35. Okagu OD, Verma O, McClements DJ, Udenigwe CC. Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes. Int J Biol Macromol. 2020 May 15; 151:333-343.
    View in: PubMed
    Score: 0.042
  36. Pei Y, Li Z, McClements DJ, Li B. Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels. Food Res Int. 2019 08; 122:273-282.
    View in: PubMed
    Score: 0.039
  37. McClements DJ. Ultrasonic characterization of foods and drinks: principles, methods, and applications. Crit Rev Food Sci Nutr. 1997 Feb; 37(1):1-46.
    View in: PubMed
    Score: 0.034
  38. McClements DJ. Solubilization of oil droplets by micellar surfactant solutions. Adv Exp Med Biol. 1997; 415:149-59.
    View in: PubMed
    Score: 0.034
  39. 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.
    View in: PubMed
    Score: 0.032
  40. Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr. 2015; 55(2):183-201.
    View in: PubMed
    Score: 0.029
  41. Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MM, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food Funct. 2015 Jan; 6(1):125-34.
    View in: PubMed
    Score: 0.029
  42. Djordjevic D, Cercaci L, Alamed J, McClements DJ, Decker EA. Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. J Food Sci. 2008 Apr; 73(3):C167-72.
    View in: PubMed
    Score: 0.018
  43. Chaiyasit W, McClements DJ, Weiss J, Decker EA. Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. J Agric Food Chem. 2008 Jan 23; 56(2):550-6.
    View in: PubMed
    Score: 0.018
  44. Chaiyasit W, Elias RJ, McClements DJ, Decker EA. Role of physical structures in bulk oils on lipid oxidation. Crit Rev Food Sci Nutr. 2007; 47(3):299-317.
    View in: PubMed
    Score: 0.017
  45. Kellerby SS, Gu YS, McClements DJ, Decker EA. Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. J Agric Food Chem. 2006 Dec 27; 54(26):10222-7.
    View in: PubMed
    Score: 0.017
  46. 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: 0.016
  47. Okuda S, McClements DJ, Decker EA. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. J Agric Food Chem. 2005 Nov 30; 53(24):9624-8.
    View in: PubMed
    Score: 0.016
  48. Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. J Agric Food Chem. 2005 Oct 19; 53(21):8365-71.
    View in: PubMed
    Score: 0.015
  49. Chaiyasit W, McClements DJ, Decker EA. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. J Agric Food Chem. 2005 Jun 15; 53(12):4982-8.
    View in: PubMed
    Score: 0.015
  50. Hu M, McClements DJ, Decker EA. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J Agric Food Chem. 2003 Mar 12; 51(6):1696-700.
    View in: PubMed
    Score: 0.013
  51. Nuchi CD, Hernandez P, McClements DJ, Decker EA. Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions. J Agric Food Chem. 2002 Sep 11; 50(19):5445-9.
    View in: PubMed
    Score: 0.012
Connection Strength

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Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.