David McClements to Lipid Droplets
This is a "connection" page, showing publications David McClements has written about Lipid Droplets.
Connection Strength
5.314
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Chen X, Niu H, McClements DJ. Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein. Food Res Int. 2024 Dec; 197(Pt 1):115175.
Score: 0.908
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Zhou H, Lv S, Liu J, Tan Y, Muriel Mundo JL, Bai L, Rojas OJ, McClements DJ. Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends. J Agric Food Chem. 2020 Jan 15; 68(2):603-611.
Score: 0.652
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Zhang Z, Jung KJ, Zhang R, Muriel Mundo JL, McClements DJ. In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy. Food Res Int. 2019 09; 123:181-188.
Score: 0.623
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Liang L, Zhang X, Wang X, Jin Q, McClements DJ. Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study. J Agric Food Chem. 2018 Sep 19; 66(37):9761-9769.
Score: 0.596
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Ma D, Tu ZC, Wang H, Zhang Z, McClements DJ. Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions. J Agric Food Chem. 2018 Apr 18; 66(15):3930-3938.
Score: 0.578
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food Funct. 2016 Jan; 7(1):93-103.
Score: 0.495
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Zheng B, Zhang X, Peng S, Julian McClements D. Impact of curcumin delivery system format on bioaccessibility: nanocrystals, nanoemulsion droplets, and natural oil bodies. Food Funct. 2019 Jul 17; 10(7):4339-4349.
Score: 0.316
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Zhang S, McClements DJ, Zheng R, Yu X, Sun Z, Xie B, Chen Y, Deng Q. A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface. Compr Rev Food Sci Food Saf. 2025 May; 24(3):e70145.
Score: 0.236
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Mundo JLM, Zhou H, Tan Y, Liu J, McClements DJ. Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition. Food Res Int. 2021 02; 140:109864.
Score: 0.173
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Pei Y, Ai T, Deng Z, Wu D, Liang H, McClements DJ, Li B. Impact of plant extract on the gastrointestinal fate of nutraceutical-loaded nanoemulsions: phytic acid inhibits lipid digestion but enhances curcumin bioaccessibility. Food Funct. 2019 Jun 19; 10(6):3344-3355.
Score: 0.157
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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: 0.152
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McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. J Agric Food Chem. 2018 Jan 10; 66(1):20-35.
Score: 0.142
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Salvia-Trujillo L, McClements DJ. Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size. Food Chem. 2016 Nov 01; 210:295-304.
Score: 0.126
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Zeeb B, Saberi AH, Weiss J, McClements DJ. Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH. Soft Matter. 2015 Mar 21; 11(11):2228-36.
Score: 0.117
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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: 0.042