David McClements to Dietary Fiber
This is a "connection" page, showing publications David McClements has written about Dietary Fiber.
Connection Strength
4.189
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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.
Score: 0.613
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Koo CKW, Chung C, Picard R, Ogren T, Mutilangi W, McClements DJ. Modulation of physical properties of microfluidized whey protein fibrils with chitosan. Food Res Int. 2018 11; 113:149-155.
Score: 0.577
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Qin D, Yang X, Gao S, Yao J, McClements DJ. Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. J Food Sci. 2016 Jul; 81(7):C1636-45.
Score: 0.501
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-S?nchez LP, Narv?ez-Cuenca CE, McClements DJ. Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study. J Agric Food Chem. 2014 Dec 31; 62(52):12620-30.
Score: 0.451
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Espinal-Ruiz M, Parada-Alfonso F, Restrepo-S?nchez LP, Narv?ez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food Funct. 2014 Dec; 5(12):3083-95.
Score: 0.450
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Tokle T, Lesmes U, Decker EA, McClements DJ. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food Funct. 2012 Jan; 3(1):58-66.
Score: 0.364
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McClements DJ. Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy products. Compr Rev Food Sci Food Saf. 2024 05; 23(3):e313330.
Score: 0.216
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Liu W, McClements DJ, Peng X, Jin Z, Chen L. Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Crit Rev Food Sci Nutr. 2025; 65(3):612-626.
Score: 0.209
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Hadidi M, Garcia SR, Ziogkas D, McClements DJ, Moreno A. Cereal bran proteins: recent advances in extraction, properties, and applications. Crit Rev Food Sci Nutr. 2024; 64(29):10583-10607.
Score: 0.204
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Zhou H, Hu Y, Tan Y, Zhang Z, McClements DJ. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chem. 2021 Dec 01; 364:130439.
Score: 0.177
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Wu C, Teng F, McClements DJ, Zhang S, Li Y, Wang Z. Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber. Food Res Int. 2020 08; 134:109251.
Score: 0.163
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Chen L, Zhang H, McClements DJ, Zhang Z, Zhang R, Jin Z, Tian Y. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin. Carbohydr Polym. 2019 Jul 01; 215:47-57.
Score: 0.152
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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: 0.112