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David McClements to Emulsifying Agents

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This is a "connection" page, showing publications David McClements has written about Emulsifying Agents.
David McClements
Connection Strength
18.981
Emulsifying Agents
  1. Aksoylu ?zbek Z, Kawata K, Zhou H, Chung C, Park JH, McClements DJ. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chem. 2024 Oct 30; 456:139878.
    View in: PubMed
    Score: 0.849
  2. Bai L, Huan S, Rojas OJ, McClements DJ. Recent Innovations in Emulsion Science and Technology for Food Applications. J Agric Food Chem. 2021 Aug 18; 69(32):8944-8963.
    View in: PubMed
    Score: 0.686
  3. Tan Y, Zhang Z, Muriel Mundo J, McClements DJ. Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type. Food Res Int. 2020 11; 137:109739.
    View in: PubMed
    Score: 0.657
  4. Li R, Dai T, Tan Y, Fu G, Wan Y, Liu C, McClements DJ. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions. Food Chem. 2020 Apr 25; 310:125828.
    View in: PubMed
    Score: 0.618
  5. Li R, Tan Y, Dai T, Zhang R, Fu G, Wan Y, Liu C, McClements DJ. Bioaccessibility and stability of ?-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. Food Funct. 2019 Nov 01; 10(11):7239-7252.
    View in: PubMed
    Score: 0.616
  6. Kharat M, McClements DJ. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. Food Res Int. 2019 12; 126:108601.
    View in: PubMed
    Score: 0.607
  7. Zhang R, Wu W, Zhang Z, Lv S, Xing B, McClements DJ. Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. J Agric Food Chem. 2019 May 29; 67(21):6032-6040.
    View in: PubMed
    Score: 0.598
  8. Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin. Food Res Int. 2019 08; 122:361-370.
    View in: PubMed
    Score: 0.595
  9. Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility. J Agric Food Chem. 2019 Feb 06; 67(5):1521-1529.
    View in: PubMed
    Score: 0.586
  10. Lv S, Gu J, Zhang R, Zhang Y, Tan H, McClements DJ. Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility. J Agric Food Chem. 2018 Oct 10; 66(40):10532-10542.
    View in: PubMed
    Score: 0.573
  11. Kharat M, Zhang G, McClements DJ. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Res Int. 2018 09; 111:178-186.
    View in: PubMed
    Score: 0.558
  12. Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. J Agric Food Chem. 2018 May 02; 66(17):4458-4468.
    View in: PubMed
    Score: 0.555
  13. McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. J Agric Food Chem. 2018 Jan 10; 66(1):20-35.
    View in: PubMed
    Score: 0.543
  14. Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chem. 2018 Mar 01; 242:395-403.
    View in: PubMed
    Score: 0.533
  15. Chung C, Sher A, Rousset P, McClements DJ. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Res Int. 2017 09; 99(Pt 1):770-777.
    View in: PubMed
    Score: 0.525
  16. Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Res Int. 2017 06; 96:103-112.
    View in: PubMed
    Score: 0.514
  17. McClements DJ, Bai L, Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annu Rev Food Sci Technol. 2017 02 28; 8:205-236.
    View in: PubMed
    Score: 0.509
  18. Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. J Agric Food Chem. 2016 Dec 21; 64(50):9532-9541.
    View in: PubMed
    Score: 0.505
  19. Luo X, Zhou Y, Bai L, Liu F, Deng Y, McClements DJ. Fabrication of ?-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability. J Colloid Interface Sci. 2017 Mar 15; 490:328-335.
    View in: PubMed
    Score: 0.503
  20. Xu X, Zhong J, Chen J, Liu C, Luo L, Luo S, Wu L, McClements DJ. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chem. 2016 Dec 15; 213:700-707.
    View in: PubMed
    Score: 0.490
  21. McClements DJ, Gumus CE. Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci. 2016 Aug; 234:3-26.
    View in: PubMed
    Score: 0.484
  22. Komaiko J, Sastrosubroto A, McClements DJ. Encapsulation of ?-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chem. 2016 Jul 15; 203:331-339.
    View in: PubMed
    Score: 0.477
  23. Zeeb B, Saberi AH, Weiss J, McClements DJ. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH. Soft Matter. 2015 Mar 21; 11(11):2228-36.
    View in: PubMed
    Score: 0.448
  24. Mao Y, McClements DJ. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. J Colloid Interface Sci. 2012 Aug 15; 380(1):60-6.
    View in: PubMed
    Score: 0.368
  25. 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: 0.357
  26. Li Y, McClements DJ. Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions. Eur J Pharm Biopharm. 2011 Oct; 79(2):423-31.
    View in: PubMed
    Score: 0.341
  27. 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: 0.335
  28. 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: 0.325
  29. Luo X, Chen Y, Jiang Z, Wu H, McClements DJ, Zhang C, Zhou Y, Fu H, Yin X, Huang W, Wang Z, Yu L, Tang X, Li K, Zhu K. Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions. Food Chem. 2025 Feb 15; 465(Pt 2):141991.
    View in: PubMed
    Score: 0.219
  30. Lin Y, McClements DJ, Zhang J, Ke L, He Y, Xiao J, Cao Y, Liu X. In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids. J Sci Food Agric. 2025 Mar 15; 105(4):2146-2157.
    View in: PubMed
    Score: 0.218
  31. Chen X, Niu H, McClements DJ. Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein. Food Res Int. 2024 Dec; 197(Pt 1):115175.
    View in: PubMed
    Score: 0.217
  32. 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: 0.213
  33. Mahfouzi M, Zhang H, Haoran L, McClements DJ, Hadidi M. Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications. Crit Rev Food Sci Nutr. 2025; 65(10):1841-1856.
    View in: PubMed
    Score: 0.209
  34. Liu F, McClements DJ, Ma C, Liu X. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annu Rev Food Sci Technol. 2023 03 27; 14:35-61.
    View in: PubMed
    Score: 0.195
  35. Yan J, Yang Z, Qiao X, Kong Z, Dai L, Wu J, Xu X, McClements DJ. Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates. J Sci Food Agric. 2022 May; 102(7):2990-2999.
    View in: PubMed
    Score: 0.178
  36. Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chem. 2021 Jun 30; 348:129148.
    View in: PubMed
    Score: 0.168
  37. Chen Y, Zhang R, Xie B, Sun Z, McClements DJ. Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of ?-carotene-nanoemulsions. Food Res Int. 2020 01; 127:108738.
    View in: PubMed
    Score: 0.154
  38. Li Q, Fu Y, McClements DJ. Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion Study. J Agric Food Chem. 2019 May 01; 67(17):4931-4939.
    View in: PubMed
    Score: 0.149
  39. 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.
    View in: PubMed
    Score: 0.146
  40. Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int. 2019 02; 116:1-11.
    View in: PubMed
    Score: 0.145
  41. Yuan X, Xiao J, Liu X, McClements DJ, Cao Y, Xiao H. The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of ?-carotene from spinach. Food Chem. 2019 Apr 25; 278:811-819.
    View in: PubMed
    Score: 0.145
  42. Dai L, Yang S, Wei Y, Sun C, McClements DJ, Mao L, Gao Y. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers. Food Chem. 2019 Mar 01; 275:246-254.
    View in: PubMed
    Score: 0.143
  43. McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food Funct. 2018 Jan 24; 9(1):22-41.
    View in: PubMed
    Score: 0.137
  44. Gumus CE, Decker EA, McClements DJ. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. Food Res Int. 2017 Oct; 100(Pt 2):175-185.
    View in: PubMed
    Score: 0.132
  45. 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.
    View in: PubMed
    Score: 0.130
  46. 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.
    View in: PubMed
    Score: 0.129
  47. Komaiko J, Sastrosubroto A, McClements DJ. Formation of oil-in-water emulsions from natural emulsifiers using spontaneous emulsification: sunflower phospholipids. J Agric Food Chem. 2015 Nov 18; 63(45):10078-88.
    View in: PubMed
    Score: 0.117
  48. Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chem. 2015 Dec 01; 188:256-63.
    View in: PubMed
    Score: 0.113
  49. Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
    View in: PubMed
    Score: 0.109
  50. Li Y, Driver M, Winuprasith T, Zheng J, McClements DJ, He L. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. Analyst. 2014 Oct 21; 139(20):5075-8.
    View in: PubMed
    Score: 0.108
  51. Yi J, Zhu Z, McClements DJ, Decker EA. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. J Agric Food Chem. 2014 Mar 05; 62(9):2104-11.
    View in: PubMed
    Score: 0.104
  52. McClements DJ. Non-covalent interactions between proteins and polysaccharides. Biotechnol Adv. 2006 Nov-Dec; 24(6):621-5.
    View in: PubMed
    Score: 0.061
  53. 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: 0.052
  54. Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl)10-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. J Agric Food Chem. 2023 Jul 26; 71(29):11180-11194.
    View in: PubMed
    Score: 0.050
  55. Zhou Y, Luo X, Wang Z, McClements DJ, Huang W, Fu H, Zhu K. Dual role of polyglycerol vitamin E succinate in emulsions: An efficient antioxidant emulsifier. Food Chem. 2023 Aug 01; 416:135776.
    View in: PubMed
    Score: 0.049
  56. Yan X, Zeng Z, McClements DJ, Gong X, Yu P, Xia J, Gong D. A review of the structure, function, and application of plant-based protein-phenolic conjugates and complexes. Compr Rev Food Sci Food Saf. 2023 03; 22(2):1312-1336.
    View in: PubMed
    Score: 0.048
  57. Han S, Cui F, McClements DJ, Ma C, Wang Y, Wang X, Liu X, Liu F. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydr Polym. 2022 Dec 15; 298:120067.
    View in: PubMed
    Score: 0.047
  58. Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Res Int. 2022 07; 157:111451.
    View in: PubMed
    Score: 0.046
  59. Ozogul Y, Karsli GT, Durmus M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci. 2022 Jun; 304:102685.
    View in: PubMed
    Score: 0.046
  60. Baba WN, McClements DJ, Maqsood S. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chem. 2021 Dec 15; 365:130455.
    View in: PubMed
    Score: 0.043
  61. Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci. 2019 Nov; 84(11):3213-3221.
    View in: PubMed
    Score: 0.038
  62. Yan C, McClements DJ, Zou L, Liu W. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in ?-carotene stability and bioaccessibility. Food Funct. 2019 Sep 01; 10(9):5446-5460.
    View in: PubMed
    Score: 0.038
  63. Shen P, Zhang R, McClements DJ, Park Y. Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction. Food Res Int. 2019 06; 120:157-166.
    View in: PubMed
    Score: 0.037
  64. Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions. Molecules. 2018 Dec 11; 23(12).
    View in: PubMed
    Score: 0.036
  65. 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.
    View in: PubMed
    Score: 0.034
  66. Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013 Aug 15; 139(1-4):1098-104.
    View in: PubMed
    Score: 0.024
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

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