David McClements to Fatty Acids, Nonesterified
This is a "connection" page, showing publications David McClements has written about Fatty Acids, Nonesterified.
Connection Strength
0.764
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Tan Y, Zhang Z, Zhou H, Xiao H, McClements DJ. Factors impacting lipid digestion and ?-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration. Food Funct. 2020 Aug 01; 11(8):7126-7137.
Score: 0.175
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Zeeb B, Weiss J, McClements DJ. Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. Food Chem. 2015 Aug 01; 180:257-264.
Score: 0.120
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Rao J, Decker EA, Xiao H, McClements DJ. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on ?-carotene bioavailability. J Sci Food Agric. 2013 Oct; 93(13):3175-83.
Score: 0.107
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Yang Y, McClements DJ. Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility. J Colloid Interface Sci. 2013 Sep 01; 405:312-21.
Score: 0.106
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Li Y, McClements DJ. New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. J Agric Food Chem. 2010 Jul 14; 58(13):8085-92.
Score: 0.087
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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.
Score: 0.075
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Li P, McClements DJ, Decker EA. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions. Food Chem. 2020 Jun 15; 315:126225.
Score: 0.042
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Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion. Food Chem. 2014 Aug 01; 156:374-9.
Score: 0.028
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr. 2011 Dec; 51(10):901-16.
Score: 0.024