David McClements to Protein Hydrolysates
This is a "connection" page, showing publications David McClements has written about Protein Hydrolysates.
Connection Strength
0.571
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Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates. J Agric Food Chem. 2014 Mar 26; 62(12):2623-30.
Score: 0.452
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Elias RJ, Bridgewater JD, Vachet RW, Waraho T, McClements DJ, Decker EA. Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. J Agric Food Chem. 2006 Dec 13; 54(25):9565-72.
Score: 0.068
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Mohammadi M, Hamishehkar H, McClements DJ, Shahvalizadeh R, Barri A. Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior. Food Chem. 2023 Jan 30; 400:133973.
Score: 0.051