David McClements to Gelatin
This is a "connection" page, showing publications David McClements has written about Gelatin.
Connection Strength
1.876
-
Davidov-Pardo G, Joye IJ, McClements DJ. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Adv Protein Chem Struct Biol. 2015; 98:293-325.
Score: 0.486
-
Gu YS, Decker AE, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. Langmuir. 2005 Jun 21; 21(13):5752-60.
Score: 0.248
-
Surh J, Gu YS, Decker EA, McClements DJ. Influence of environmental stresses on stability of O/W emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. J Agric Food Chem. 2005 May 18; 53(10):4236-44.
Score: 0.246
-
Liu W, Liu K, Hu H, McClements DJ, Zhang Z, Zhang R, Qiu C, Long J, Chen G, Zou Y, Jin Z, Chen L. Modification of pea starch using ternary mixtures of natural crosslinking agents: Vanillin-chitosan-betaine and vanillin-gelatin-betaine. Int J Biol Macromol. 2024 Sep; 276(Pt 2):133949.
Score: 0.233
-
Azizi-Lalabadi M, Alizadeh-Sani M, Divband B, Ehsani A, McClements DJ. Nanocomposite films consisting of functional nanoparticles (TiO2 and ZnO) embedded in 4A-Zeolite and mixed polymer matrices (gelatin and polyvinyl alcohol). Food Res Int. 2020 11; 137:109716.
Score: 0.179
-
Chen L, Tian Y, McClements DJ, Huang M, Zhu B, Wang L, Sun B, Ma R, Cai C, Jin Z. A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization. Food Chem. 2019 Feb 15; 274:268-273.
Score: 0.155
-
Wu BC, Degner B, McClements DJ. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. J Phys Condens Matter. 2014 Nov 19; 26(46):464104.
Score: 0.119
-
Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. J Colloid Interface Sci. 2014 Nov 01; 433:196-203.
Score: 0.117
-
Li S, Yan J, Yang J, Chen G, McClements DJ, Ma C, Liu X, Liu F. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition. Food Res Int. 2024 Jun; 185:114277.
Score: 0.057
-
Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. J Agric Food Chem. 2018 Apr 11; 66(14):3691-3699.
Score: 0.038