David McClements to Hardness
This is a "connection" page, showing publications David McClements has written about Hardness.
Connection Strength
0.085
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
Score: 0.045
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Yan C, Fu D, McClements DJ, Xu P, Zou L, Zhu Y, Cheng C, Liu W. Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin. Food Res Int. 2019 05; 119:315-324.
Score: 0.041