David McClements to Swine
This is a "connection" page, showing publications David McClements has written about Swine.
Connection Strength
0.389
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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: 0.088
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Lee SJ, Choi SJ, Li Y, Decker EA, McClements DJ. Protein-stabilized nanoemulsions and emulsions: comparison of physicochemical stability, lipid oxidation, and lipase digestibility. J Agric Food Chem. 2011 Jan 12; 59(1):415-27.
Score: 0.082
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Sandra S, Decker EA, McClements DJ. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J Agric Food Chem. 2008 Aug 27; 56(16):7488-94.
Score: 0.070
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Bonnaire L, Sandra S, Helgason T, Decker EA, Weiss J, McClements DJ. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. J Agric Food Chem. 2008 May 28; 56(10):3791-7.
Score: 0.069
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Ge Y, Liu H, Peng S, Zhou L, McClements DJ, Liu W, Luo J. Formation, stability, and antimicrobial efficacy of eutectic nanoemulsions containing thymol and glycerin monolaurate. Food Chem. 2024 Sep 30; 453:139689.
Score: 0.052
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Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jim?nez-Colmenero F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chem. 2015 Oct 01; 184:207-13.
Score: 0.028