David McClements to Alkanes
This is a "connection" page, showing publications David McClements has written about Alkanes.
Connection Strength
1.512
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Mun S, McClements DJ. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. Langmuir. 2006 Feb 14; 22(4):1551-4.
Score: 0.250
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Kim HJ, Decker EA, McClements DJ. Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH. Langmuir. 2005 Jan 04; 21(1):134-9.
Score: 0.231
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Kim HJ, Decker EA, McClements DJ. Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir. 2004 Jul 06; 20(14):5753-8.
Score: 0.224
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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.
Score: 0.212
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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.
Score: 0.202
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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.
Score: 0.200
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Mei L, Choi SJ, Alamed J, Henson L, Popplewell M, McClements DJ, Decker EA. Citral stability in oil-in-water emulsions with solid or liquid octadecane. J Agric Food Chem. 2010 Jan 13; 58(1):533-6.
Score: 0.082
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Mancuso JR, McClements DJ, Decker EA. Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions. J Agric Food Chem. 2000 Feb; 48(2):213-9.
Score: 0.041
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Helgason T, Salminen H, Kristbergsson K, McClements DJ, Weiss J. Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance. J Colloid Interface Sci. 2015 Jun 15; 448:114-22.
Score: 0.029
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Kellerby SS, McClements DJ, Decker EA. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. J Agric Food Chem. 2006 Oct 04; 54(20):7879-84.
Score: 0.016
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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.
Score: 0.012
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Richards MP, Chaiyasit W, McClements DJ, Decker EA. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions. J Agric Food Chem. 2002 Feb 27; 50(5):1254-9.
Score: 0.012