David McClements to Solutions
This is a "connection" page, showing publications David McClements has written about Solutions.
Connection Strength
0.846
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Muriel Mundo JL, Liu J, Tan Y, Zhou H, Zhang Z, McClements DJ. Characterization of electrostatic interactions and complex formation of ?-poly-glutamic acid (PGA) and ?-poly-l-lysine (PLL) in aqueous solutions. Food Res Int. 2020 02; 128:108781.
Score: 0.168
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Asker D, Weiss J, McClements DJ. Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharides. J Agric Food Chem. 2011 Feb 09; 59(3):1041-9.
Score: 0.091
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Hong YH, McClements DJ. Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. J Agric Food Chem. 2007 Jul 11; 55(14):5653-60.
Score: 0.071
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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: 0.062
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Rezvani-Ghalhari M, Nabizadeh R, Alizadeh Sani M, Sanaei D, Bashardoust P, McClements DJ, Nasseri S, Mahvi AH. Adsorption of ciprofloxacin from aqueous solutions using cellulose-based adsorbents prepared by sol-gel method. Int J Biol Macromol. 2024 Oct; 278(Pt 3):134847.
Score: 0.058
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Gu YS, Decker EA, McClements DJ. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 02; 52(11):3626-32.
Score: 0.058
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Baier SK, McClements DJ. Combined influence of NaCl and sucrose on heat-induced gelation of bovine serum albumin. J Agric Food Chem. 2003 Dec 31; 51(27):8107-12.
Score: 0.056
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Wangsakan A, Chinachoti P, McClements DJ. Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study. J Agric Food Chem. 2003 Dec 17; 51(26):7810-4.
Score: 0.056
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Moreau L, Kim HJ, Decker EA, McClements DJ. Production and characterization of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-pectin membranes. J Agric Food Chem. 2003 Oct 22; 51(22):6612-7.
Score: 0.055
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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: 0.052
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Keowmaneechai E, McClements DJ. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J Agric Food Chem. 2002 Nov 20; 50(24):7145-53.
Score: 0.052
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Wangsakan A, Chinachoti P, McClements DJ. Maltodextrin-anionic surfactant interactions: isothermal titration calorimetry and surface tension study. J Agric Food Chem. 2001 Oct; 49(10):5039-45.
Score: 0.048
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Kriegel C, Kit KM, McClements DJ, Weiss J. Nanofibers as carrier systems for antimicrobial microemulsions. Part I: fabrication and characterization. Langmuir. 2009 Jan 20; 25(2):1154-61.
Score: 0.020