David McClements to Palm Oil
This is a "connection" page, showing publications David McClements has written about Palm Oil.
Connection Strength
0.283
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Doi T, Wang M, McClements DJ. Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking. Food Res Int. 2019 02; 116:1-11.
Score: 0.161
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Thanasukarn P, Pongsawatmanit R, McClements DJ. Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. J Agric Food Chem. 2006 May 17; 54(10):3591-7.
Score: 0.067
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Zeng H, Cheng C, Xie Y, McClements DJ, Zhang L, Wu X, Gao H, Liu W, Zou L, Wei L. Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability. Food Funct. 2023 Jun 19; 14(12):5716-5727.
Score: 0.055