| Year |
Citation |
Score |
| 2024 |
Chen L, Huang G, Zhang Z, Zhang R, McClements DJ, Wang Y, Xu Z, Long J, Jin Z. Effects of frying on the surface oil absorption of wheat, potato, and pea bean starches. International Journal of Biological Macromolecules. 130559. PMID 38431016 DOI: 10.1016/j.ijbiomac.2024.130559 |
0.304 |
|
| 2024 |
Chung C, Baier S, McClements DJ, Decker EA. Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants. Food Research International (Ottawa, Ont.). 178: 113965. PMID 38309880 DOI: 10.1016/j.foodres.2024.113965 |
0.496 |
|
| 2023 |
Shuai X, McClements DJ, Geng Q, Dai T, Ruan R, Du L, Liu Y, Chen J. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application. Food Research International (Ottawa, Ont.). 172: 113098. PMID 37689870 DOI: 10.1016/j.foodres.2023.113098 |
0.4 |
|
| 2023 |
Luo X, Ao S, Wu H, McClements DJ, Fang L, Huang M, Zhou Y, Yin X, Xi M, Cai T, Zhu K. Hyaluronic Acid Poly(glyceryl)-Stearate Derivatives: Novel Emulsifiers for Improving the Gastrointestinal Stability and Bioaccessibility of Coenzyme Q10 Nanoemulsions. Journal of Agricultural and Food Chemistry. PMID 37436914 DOI: 10.1021/acs.jafc.3c02322 |
0.336 |
|
| 2023 |
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 & Function. PMID 37279032 DOI: 10.1039/d2fo04076j |
0.381 |
|
| 2023 |
Zhang Y, Sun G, Li D, Xu J, McClements DJ, Li Y. Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability. Advances in Food and Nutrition Research. 104: 139-178. PMID 37236730 DOI: 10.1016/bs.afnr.2022.11.001 |
0.301 |
|
| 2023 |
Shuai X, Dai T, McClements DJ, Ruan R, Du L, Liu Y, Chen J. Hypolipidemic effects of macadamia oil are related to AMPK activation and oxidative stress relief: In vitro and in vivo studies. Food Research International (Ottawa, Ont.). 168: 112772. PMID 37120222 DOI: 10.1016/j.foodres.2023.112772 |
0.318 |
|
| 2023 |
Tan Y, Zhang Z, McClements DJ. Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Research International (Ottawa, Ont.). 167: 112708. PMID 37087213 DOI: 10.1016/j.foodres.2023.112708 |
0.323 |
|
| 2023 |
Wu Y, Cao X, Du H, Guo X, Han Y, McClements DJ, Decker E, Xing B, Xiao H. Adverse effects of titanium dioxide nanoparticles on beneficial gut bacteria and host health based on untargeted metabolomics analysis. Environmental Research. 228: 115921. PMID 37068726 DOI: 10.1016/j.envres.2023.115921 |
0.383 |
|
| 2023 |
Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W/O/W) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chemistry. 417: 135889. PMID 36933430 DOI: 10.1016/j.foodchem.2023.135889 |
0.393 |
|
| 2023 |
Wang Y, Guo Y, Zhang L, Yuan M, Zhao L, Bai C, McClements DJ. Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects. Frontiers in Nutrition. 9: 1043095. PMID 36687727 DOI: 10.3389/fnut.2022.1043095 |
0.319 |
|
| 2022 |
Vu G, Xiang X, Zhou H, McClements DJ. Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility. Foods (Basel, Switzerland). 12. PMID 36613218 DOI: 10.3390/foods12010002 |
0.331 |
|
| 2022 |
Lin Y, McClements DJ, Xiao J, Cao Y, Liu X. In Vitro-In Vivo Study of the Impact of Excipient Emulsions on the Bioavailability and Antioxidant Activity of Flavonoids: Influence of the Carrier Oil Type. Journal of Agricultural and Food Chemistry. PMID 36580279 DOI: 10.1021/acs.jafc.2c05836 |
0.352 |
|
| 2022 |
Cui F, Han S, Wang J, McClements DJ, Liu X, Liu F. Co-delivery of curcumin and epigallocatechin gallate in W/O/W emulsions stabilized by protein fibril-cellulose complexes. Colloids and Surfaces. B, Biointerfaces. 222: 113072. PMID 36525750 DOI: 10.1016/j.colsurfb.2022.113072 |
0.335 |
|
| 2022 |
Vu TP, Gumus-Bonacina CE, Corradini MG, He L, McClements DJ, Decker EA. Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems. Antioxidants (Basel, Switzerland). 11. PMID 36358510 DOI: 10.3390/antiox11112139 |
0.552 |
|
| 2022 |
Han S, Cui F, McClements DJ, Ma C, Wang Y, Wang X, Liu X, Liu F. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals. Carbohydrate Polymers. 298: 120067. PMID 36241266 DOI: 10.1016/j.carbpol.2022.120067 |
0.307 |
|
| 2022 |
Cui S, McClements DJ, Shi J, Xu X, Ning F, Liu C, Zhou L, Sun Q, Dai L. Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles. Food Chemistry. 402: 134179. PMID 36137387 DOI: 10.1016/j.foodchem.2022.134179 |
0.325 |
|
| 2022 |
Mohammadi M, Hamishehkar H, McClements DJ, Shahvalizadeh R, Barri A. Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior. Food Chemistry. 400: 133973. PMID 36055139 DOI: 10.1016/j.foodchem.2022.133973 |
0.322 |
|
| 2022 |
Fu Y, McClements DJ, Luo S, Ye J, Liu C. Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size. Journal of the Science of Food and Agriculture. PMID 36053972 DOI: 10.1002/jsfa.12188 |
0.378 |
|
| 2022 |
Chen X, Chen Y, Liu Y, Zou L, McClements DJ, Liu W. A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Comprehensive Reviews in Food Science and Food Safety. PMID 35912644 DOI: 10.1111/1541-4337.13017 |
0.318 |
|
| 2022 |
Yan X, He Y, Bai X, McClements DJ, Chen S, Liu X, Liu F. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Research International (Ottawa, Ont.). 157: 111451. PMID 35761690 DOI: 10.1016/j.foodres.2022.111451 |
0.304 |
|
| 2022 |
Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Advances in Colloid and Interface Science. 304: 102685. PMID 35504214 DOI: 10.1016/j.cis.2022.102685 |
0.304 |
|
| 2022 |
Weisany W, Yousefi S, Tahir NA, Golestanehzadeh N, McClements DJ, Adhikari B, Ghasemlou M. Targeted delivery and controlled released of essential oils using nanoencapsulation: A review. Advances in Colloid and Interface Science. 303: 102655. PMID 35364434 DOI: 10.1016/j.cis.2022.102655 |
0.323 |
|
| 2022 |
Tian L, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins. Journal of the Science of Food and Agriculture. PMID 34997575 DOI: 10.1002/jsfa.11748 |
0.608 |
|
| 2021 |
Tian L, Zhang S, Yi J, Zhu Z, Li M, Decker EA, McClements DJ. Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Polysaccharides and Whey Proteins. Journal of Agricultural and Food Chemistry. PMID 34930004 DOI: 10.1021/acs.jafc.1c06585 |
0.609 |
|
| 2021 |
Wang C, Qiu C, Zhan C, McClements DJ, Qin Y, Jiao A, Jin Z, Wang J. Green Preparation of Robust Hydrophobic β-Cyclodextrin/Chitosan Sponges for Efficient Removal of Oil from Water. Langmuir : the Acs Journal of Surfaces and Colloids. 37: 14380-14389. PMID 34866397 DOI: 10.1021/acs.langmuir.1c02299 |
0.324 |
|
| 2021 |
Liu F, Liang X, Yan J, Zhao S, Li S, Liu X, Ngai T, McClements DJ. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials. 280: 121265. PMID 34847432 DOI: 10.1016/j.biomaterials.2021.121265 |
0.341 |
|
| 2021 |
Villeneuve P, Bourlieu-Lacanal C, Durand E, Lecomte J, McClements DJ, Decker EA. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition. 1-41. PMID 34839769 DOI: 10.1080/10408398.2021.2006138 |
0.536 |
|
| 2021 |
Luo H, Li Z, Straight CR, Wang Q, Zhou J, Sun Y, Lo CY, Yi L, Wu Y, Huang J, Wolfe W, Sutherland DZ, Miller MS, McClements DJ, Decker EA, et al. Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans. Food Chemistry. 131277. PMID 34799132 DOI: 10.1016/j.foodchem.2021.131277 |
0.495 |
|
| 2021 |
Dai L, Zhou L, Zhou H, Zheng B, Ji N, Xu X, He X, Xiong L, McClements DJ, Sun Q. Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems. Journal of Agricultural and Food Chemistry. PMID 34780691 DOI: 10.1021/acs.jafc.1c05261 |
0.332 |
|
| 2021 |
Luo H, Li Z, Yao M, McClements DJ, Xiao H. Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract. Food Chemistry. 370: 130980. PMID 34628238 DOI: 10.1016/j.foodchem.2021.130980 |
0.353 |
|
| 2021 |
Cheng C, Gao H, McClements DJ, Zeng H, Ma L, Zou L, Miao J, Wu X, Tan J, Liang R, Liu W. Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions. Food Chemistry. 372: 131225. PMID 34614463 DOI: 10.1016/j.foodchem.2021.131225 |
0.389 |
|
| 2021 |
Cui H, Liu Q, McClements DJ, Li B, Liu S, Li Y. Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing. Foods (Basel, Switzerland). 10. PMID 34441645 DOI: 10.3390/foods10081868 |
0.362 |
|
| 2021 |
Venugopalan VK, Gopakumar LR, Kumaran AK, Chatterjee NS, Soman V, Peeralil S, Mathew S, McClements DJ, Nagarajarao RC. Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems. Foods (Basel, Switzerland). 10. PMID 34359436 DOI: 10.3390/foods10071566 |
0.318 |
|
| 2021 |
Zhou H, Zheng B, McClements DJ. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility. Food & Function. 12: 3420-3432. PMID 33900331 DOI: 10.1039/d1fo00275a |
0.373 |
|
| 2021 |
Li Q, Shi J, Du X, McClements DJ, Chen X, Duan M, Liu L, Li J, Shao Y, Cheng Y. Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions. Food Chemistry. 357: 129714. PMID 33865002 DOI: 10.1016/j.foodchem.2021.129714 |
0.385 |
|
| 2021 |
Zhou H, Zheng B, McClements DJ. Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil-Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin. Journal of Agricultural and Food Chemistry. PMID 33689331 DOI: 10.1021/acs.jafc.0c07578 |
0.44 |
|
| 2021 |
Huan S, Zhu Y, Xu W, McClements DJ, Bai L, Rojas OJ. Pickering Emulsions Interfacial Nanoparticle Complexation of Oppositely Charged Nanopolysaccharides. Acs Applied Materials & Interfaces. PMID 33656841 DOI: 10.1021/acsami.0c22560 |
0.337 |
|
| 2021 |
Sislioglu K, Gumus CE, Koo CKW, Karabulut I, McClements DJ. In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance. Food Research International (Ottawa, Ont.). 140: 110060. PMID 33648283 DOI: 10.1016/j.foodres.2020.110060 |
0.451 |
|
| 2021 |
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 Research International (Ottawa, Ont.). 140: 109864. PMID 33648182 DOI: 10.1016/j.foodres.2020.109864 |
0.402 |
|
| 2021 |
Yao K, McClements DJ, Yan C, Xiao J, Liu H, Chen Z, Hou X, Cao Y, Xiao H, Liu X. In vitro and in vivo study of the enhancement of carotenoid bioavailability in vegetables using excipient nanoemulsions: Impact of lipid content. Food Research International (Ottawa, Ont.). 141: 110162. PMID 33642022 DOI: 10.1016/j.foodres.2021.110162 |
0.335 |
|
| 2021 |
McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods (Basel, Switzerland). 10. PMID 33567622 DOI: 10.3390/foods10020365 |
0.332 |
|
| 2021 |
Tan Y, Zhang Z, Liu J, Xiao H, McClements DJ. Correction: Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet size. Food & Function. PMID 33565535 DOI: 10.1039/d1fo90010b |
0.306 |
|
| 2021 |
Tan Y, McClements DJ. Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A review. Food Chemistry. 348: 129148. PMID 33515946 DOI: 10.1016/j.foodchem.2021.129148 |
0.32 |
|
| 2021 |
Zhong Y, Yang L, McClements DJ, Wang X, Ye J, Liu C. Spray drying and rehydration of macadamia oil-in-water emulsions: Impact of macadamia protein isolate to chitosan hydrochloride ratio. Food Chemistry. 342: 128380. PMID 33508904 DOI: 10.1016/j.foodchem.2020.128380 |
0.423 |
|
| 2021 |
Sun G, Liu X, McClements DJ, Liu S, Li B, Li Y. Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein. Journal of Colloid and Interface Science. 589: 388-400. PMID 33482536 DOI: 10.1016/j.jcis.2021.01.017 |
0.416 |
|
| 2021 |
Li S, Sun J, Yan J, Zhang S, Shi C, McClements DJ, Liu X, Liu F. Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. Food Chemistry. 339: 128016. PMID 33152858 DOI: 10.1016/J.Foodchem.2020.128016 |
0.466 |
|
| 2021 |
Zhou H, Liu J, Dai T, Mundo JLM, Tan Y, Bai L, McClements DJ. The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks Food Hydrocolloids. 112: 106310. DOI: 10.1016/J.Foodhyd.2020.106310 |
0.342 |
|
| 2020 |
Hu Y, Liu F, Pang J, McClements DJ, Zhou Z, Li B, Li Y. Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An and In Study. Journal of Agricultural and Food Chemistry. PMID 33356230 DOI: 10.1021/acs.jafc.0c03635 |
0.319 |
|
| 2020 |
Li M, McClements DJ, Liu X, Liu F. Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety. 19: 3159-3190. PMID 33337043 DOI: 10.1111/1541-4337.12622 |
0.476 |
|
| 2020 |
Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 19: 2677-2700. PMID 33336977 DOI: 10.1111/1541-4337.12604 |
0.369 |
|
| 2020 |
Yao M, Xie J, Du H, McClements DJ, Xiao H, Li L. Progress in microencapsulation of probiotics: A review. Comprehensive Reviews in Food Science and Food Safety. 19: 857-874. PMID 33325164 DOI: 10.1111/1541-4337.12532 |
0.353 |
|
| 2020 |
Tan Y, Zhang Z, Muriel Mundo J, McClements DJ. Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type. Food Research International (Ottawa, Ont.). 137: 109739. PMID 33233304 DOI: 10.1016/j.foodres.2020.109739 |
0.405 |
|
| 2020 |
Muriel Mundo JL, Zhou H, Tan Y, Liu J, McClements DJ. Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food Research International (Ottawa, Ont.). 137: 109304. PMID 33233043 DOI: 10.1016/J.Foodres.2020.109304 |
0.525 |
|
| 2020 |
Tian L, Kejing Y, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. Food Chemistry. 128448. PMID 33158675 DOI: 10.1016/j.foodchem.2020.128448 |
0.568 |
|
| 2020 |
Tan Y, Zhang Z, Liu J, Xiao H, McClements DJ. Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil. Food & Function. PMID 33103174 DOI: 10.1039/d0fo01505a |
0.434 |
|
| 2020 |
Li R, Dai T, Zhou W, Fu G, Wan Y, McClements DJ, Li J. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets. Food Research International (Ottawa, Ont.). 136: 109618. PMID 32846634 DOI: 10.1016/J.Foodres.2020.109618 |
0.454 |
|
| 2020 |
Yi J, Qiu M, Liu N, Tan L, Zhu X, Decker EA, McClements DJ. Inhibition of lipid and protein oxidation in whey protein-stabilized emulsions using a natural antioxidant: Black rice anthocyanins. Journal of Agricultural and Food Chemistry. PMID 32833451 DOI: 10.1021/Acs.Jafc.0C03978 |
0.607 |
|
| 2020 |
Kharat M, Aberg J, Dai T, McClements DJ. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases. Journal of Agricultural and Food Chemistry. 68: 9205-9212. PMID 32786867 DOI: 10.1021/Acs.Jafc.0C01877 |
0.476 |
|
| 2020 |
Tan Y, Zhang Z, Zhou H, Xiao H, McClements DJ. Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration. Food & Function. PMID 32749423 DOI: 10.1039/D0Fo01506G |
0.482 |
|
| 2020 |
Jing H, Sun J, Mu Y, Obadi M, McClements DJ, Xu B. Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. Food & Function. PMID 32729593 DOI: 10.1039/D0Fo01636E |
0.317 |
|
| 2020 |
McClements DJ. Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems. Advances in Colloid and Interface Science. 282: 102211. PMID 32721626 DOI: 10.1016/J.Cis.2020.102211 |
0.356 |
|
| 2020 |
Zhang R, Zhang Z, Li R, Tan Y, Lv S, McClements DJ. Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods. Food & Function. 11: 6028-6037. PMID 32697245 DOI: 10.1039/C9Fo03055G |
0.472 |
|
| 2020 |
Zhang R, Zhang Z, McClements DJ. Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods. Colloids and Surfaces. B, Biointerfaces. 194: 111202. PMID 32585537 DOI: 10.1016/J.Colsurfb.2020.111202 |
0.419 |
|
| 2020 |
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 & Function. PMID 32572416 DOI: 10.1039/D0Fo00725K |
0.462 |
|
| 2020 |
Zheng B, McClements DJ. Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability. Molecules. 25: 2791. PMID 32560351 DOI: 10.3390/Molecules25122791 |
0.409 |
|
| 2020 |
Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release. Food Research International (Ottawa, Ont.). 134: 109273. PMID 32517945 DOI: 10.1016/j.foodres.2020.109273 |
0.344 |
|
| 2020 |
Dai T, Li T, Li R, Zhou H, Liu C, Chen J, McClements DJ. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chemistry. 329: 127219. PMID 32516714 DOI: 10.1016/J.Foodchem.2020.127219 |
0.432 |
|
| 2020 |
Angkuratipakorn T, Chung C, Koo CKW, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chemistry. 327: 127039. PMID 32454273 DOI: 10.1016/J.Foodchem.2020.127039 |
0.628 |
|
| 2020 |
Zheng B, Zheng B, Carr AJ, Yu X, McClements DJ, Bhatia SR. Emulsions Stabilized by Inorganic Nanoclays and Surfactants: Stability, Viscosity, and Implications for Applications. Inorganica Chimica Acta. 508. PMID 32377022 DOI: 10.1016/J.Ica.2020.119566 |
0.46 |
|
| 2020 |
Chen H, Zhao R, Hu J, Wei Z, McClements DJ, Liu S, Li B, Li Y. One-step dynamic imine chemistry for preparation of chitosan-stabilized emulsions using a natural aldehyde: Acid trigger mechanism and regulation, and gastric delivery. Journal of Agricultural and Food Chemistry. PMID 32320613 DOI: 10.1021/Acs.Jafc.9B08301 |
0.445 |
|
| 2020 |
Alizadeh-Sani M, Mohammadian E, McClements DJ. Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO and essential oil: Application for preservation of refrigerated meat. Food Chemistry. 322: 126782. PMID 32305879 DOI: 10.1016/J.Foodchem.2020.126782 |
0.47 |
|
| 2020 |
Banerjee DK, Das AK, Banerjee R, Pateiro M, Nanda PK, Gadekar YP, Biswas S, McClements DJ, Lorenzo JM. Application of Enoki Mushroom () Stem Wastes as Functional Ingredients in Goat Meat Nuggets. Foods (Basel, Switzerland). 9. PMID 32260391 DOI: 10.3390/Foods9040432 |
0.354 |
|
| 2020 |
McClements DJ. Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles. Foods (Basel, Switzerland). 9. PMID 32260061 DOI: 10.3390/Foods9040421 |
0.347 |
|
| 2020 |
Kharat M, Skrzynski M, Decker EA, McClements DJ. Enhancement of chemical stability of curcumin-enriched oil-in-water emulsions: Impact of antioxidant type and concentration. Food Chemistry. 320: 126653. PMID 32217430 DOI: 10.1016/J.Foodchem.2020.126653 |
0.634 |
|
| 2020 |
Zhang R, Zhang Z, Li R, Tan Y, Lv S, McClements DJ. Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products. Molecules (Basel, Switzerland). 25. PMID 32213953 DOI: 10.3390/Molecules25061466 |
0.448 |
|
| 2020 |
Vu TP, He L, McClements DJ, Decker EA. Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers. Food Research International (Ottawa, Ont.). 130: 108844. PMID 32156340 DOI: 10.1016/J.Foodres.2019.108844 |
0.562 |
|
| 2020 |
Perry SL, McClements DJ. Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems. Molecules (Basel, Switzerland). 25. PMID 32150848 DOI: 10.3390/Molecules25051161 |
0.378 |
|
| 2020 |
Okagu OD, Verma O, McClements DJ, Udenigwe CC. Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes. International Journal of Biological Macromolecules. 151: 333-343. PMID 32084464 DOI: 10.1016/J.Ijbiomac.2020.02.198 |
0.364 |
|
| 2020 |
Qiu C, Wang C, Gong C, McClements DJ, Jin Z, Wang J. Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles. International Journal of Biological Macromolecules. PMID 32068064 DOI: 10.1016/J.Ijbiomac.2020.02.156 |
0.304 |
|
| 2020 |
Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Science and Biotechnology. 29: 149-168. PMID 32064124 DOI: 10.1007/S10068-019-00731-4 |
0.39 |
|
| 2020 |
Biao Y, Chen X, Wang S, Chen G, Mcclements DJ, Zhao L. Impact of mushroom () flour upon quality attributes of wheat dough and functional cookies-baked products. Food Science & Nutrition. 8: 361-370. PMID 31993162 DOI: 10.1002/Fsn3.1315 |
0.352 |
|
| 2020 |
Muriel Mundo JL, Liu J, Tan Y, Zhou H, Zhang Z, McClements DJ. Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions. Food Research International (Ottawa, Ont.). 128: 108781. PMID 31955754 DOI: 10.1016/J.Foodres.2019.108781 |
0.371 |
|
| 2020 |
Xu X, Sun Q, McClements DJ. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Research International (Ottawa, Ont.). 127: 108768. PMID 31882092 DOI: 10.1016/J.Foodres.2019.108768 |
0.441 |
|
| 2020 |
Chen Y, Zhang R, Xie B, Sun Z, McClements DJ. Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of β-carotene-nanoemulsions. Food Research International (Ottawa, Ont.). 127: 108738. PMID 31882082 DOI: 10.1016/J.Foodres.2019.108738 |
0.425 |
|
| 2020 |
Tu Q, Lin Z, Liu J, Dai H, Yang T, Wang J, Decker E, McClements DJ, He L. Multi-phase detection of antioxidants using surface-enhanced Raman spectroscopy with a gold nanoparticle-coated fiber. Talanta. 206: 120197. PMID 31514884 DOI: 10.1016/J.Talanta.2019.120197 |
0.521 |
|
| 2020 |
Park J, Lee J, McClements DJ, Choi SJ. Inhibition of Droplet Growth in Model Beverage Emulsions Stabilized Using Poly (ethylene glycol) Alkyl Ether Surfactants Having Various Hydrophilic Head Sizes: Impact of Ester Gum Applied Sciences. 10: 5588. DOI: 10.3390/App10165588 |
0.362 |
|
| 2020 |
Hu Q, Li X, Chen F, Wan R, Yu C, Li J, McClements DJ, Deng Z. Microencapsulation of an Essential Oil (Cinnamon Oil) by Spray Drying: Effects of Wall Materials and Storage Conditions on Microcapsule Properties Journal of Food Processing and Preservation. DOI: 10.1111/Jfpp.14805 |
0.422 |
|
| 2020 |
Yan X, Ma C, Cui F, McClements DJ, Liu X, Liu F. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods Trends in Food Science and Technology. 103: 293-303. DOI: 10.1016/J.Tifs.2020.07.005 |
0.447 |
|
| 2020 |
Li X, Li S, Liang X, McClements DJ, Liu X, Liu F. Applications of oxidases in modification of food molecules and colloidal systems: Laccase, peroxidase and tyrosinase Trends in Food Science and Technology. 103: 78-93. DOI: 10.1016/J.Tifs.2020.06.014 |
0.337 |
|
| 2020 |
Xia Z, Han Y, Du H, McClements DJ, Tang Z, Xiao H. Exploring the effects of carrier oil type on in vitro bioavailability of β-carotene: A cell culture study of carotenoid-enriched nanoemulsions Lwt - Food Science and Technology. 110224. DOI: 10.1016/J.Lwt.2020.110224 |
0.47 |
|
| 2020 |
Liu J, Zhou H, Muriel Mundo JL, Tan Y, Pham H, McClements DJ. Fabrication and characterization of W/O/W emulsions with crystalline lipid phase Journal of Food Engineering. 273: 109826. DOI: 10.1016/J.Jfoodeng.2019.109826 |
0.441 |
|
| 2020 |
Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release Food Research International. 134: 109273. DOI: 10.1016/J.Foodres.2020.109273 |
0.445 |
|
| 2020 |
Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings Food Hydrocolloids. 106334. DOI: 10.1016/J.Foodhyd.2020.106334 |
0.37 |
|
| 2020 |
Zhang S, Tian L, Yi J, Zhu Z, Decker EA, McClements DJ. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin Food Hydrocolloids. 109: 106136. DOI: 10.1016/J.Foodhyd.2020.106136 |
0.641 |
|
| 2020 |
Liu Y, Yan C, Chen J, Wang Y, Liang R, Zou L, McClements DJ, Liu W. Enhancement of beta-carotene stability by encapsulation in high internal phase emulsions stabilized by modified starch and tannic acid Food Hydrocolloids. 109: 106083. DOI: 10.1016/J.Foodhyd.2020.106083 |
0.353 |
|
| 2020 |
Sun J, Jing H, Mu Y, McClements DJ, Dong S, Xu B. Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid Food Hydrocolloids. 108: 106019. DOI: 10.1016/J.Foodhyd.2020.106019 |
0.321 |
|
| 2020 |
Peng S, Zhou L, Cai Q, Zou L, Liu C, Liu W, McClements DJ. Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic Food Hydrocolloids. 107: 105963. DOI: 10.1016/J.Foodhyd.2020.105963 |
0.4 |
|
| 2020 |
Zhou H, Tan Y, Lv S, Liu J, Muriel Mundo JL, Bai L, Rojas OJ, McClements DJ. Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility Food Hydrocolloids. 106: 105878. DOI: 10.1016/J.Foodhyd.2020.105878 |
0.459 |
|
| 2020 |
Liang X, Ma C, Yan X, Zeng H, McClements DJ, Liu X, Liu F. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions Food Hydrocolloids. 102: 105569. DOI: 10.1016/J.Foodhyd.2019.105569 |
0.403 |
|
| 2020 |
Ma L, Zou L, McClements DJ, Liu W. One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic Food Hydrocolloids. 100: 105381. DOI: 10.1016/J.Foodhyd.2019.105381 |
0.415 |
|
| 2020 |
McClements DJ. Recent advances in the production and application of nano-enabled bioactive food ingredients Current Opinion in Food Science. 33: 85-90. DOI: 10.1016/J.Cofs.2020.02.004 |
0.355 |
|
| 2020 |
McClements DJ, Peng S. Current status in our understanding of physicochemical basis of bioaccessibility Current Opinion in Food Science. 31: 57-62. DOI: 10.1016/J.Cofs.2019.11.005 |
0.352 |
|
| 2020 |
Han J, Shang W, Yan J, Du Y, McClements DJ, Xiao H, Wu H, Zhu B. Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates Food and Bioprocess Technology. 13: 680-692. DOI: 10.1007/S11947-020-02429-6 |
0.492 |
|
| 2020 |
Pei Y, Deng Q, McClements DJ, Li J, Li B. Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions Food Biophysics. 1-9. DOI: 10.1007/S11483-020-09641-Z |
0.477 |
|
| 2020 |
Prichapan N, McClements DJ, Klinkesorn U. Encapsulation of Iron within W 1 /O/W 2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization Food Biophysics. 15: 346-354. DOI: 10.1007/S11483-020-09628-W |
0.446 |
|
| 2019 |
McClements DJ. Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies. Annual Review of Food Science and Technology. 11: 45-70. PMID 31905012 DOI: 10.1146/Annurev-Food-032519-051834 |
0.357 |
|
| 2019 |
Zhou H, Lv S, Liu J, Tan Y, Mundo J, Bai L, Rojas OJ, McClements DJ. Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-coated Lipid Droplet Blends. Journal of Agricultural and Food Chemistry. PMID 31860287 DOI: 10.1021/Acs.Jafc.9B06846 |
0.468 |
|
| 2019 |
Tan Y, Li R, Liu C, Muriel Mundo J, Zhou H, Liu J, McClements DJ. Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles. Food & Function. PMID 31833516 DOI: 10.1039/C9Fo02164G |
0.42 |
|
| 2019 |
Tan Y, Li R, Zhou H, Liu J, Muriel Mundo J, Zhang R, McClements DJ. Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol. Food & Function. PMID 31833512 DOI: 10.1039/C9Fo01669D |
0.312 |
|
| 2019 |
Li R, Dai T, Tan Y, Fu G, Wan Y, Liu C, McClements DJ. Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions. Food Chemistry. 125828. PMID 31812319 DOI: 10.1016/J.Foodchem.2019.125828 |
0.499 |
|
| 2019 |
Kharat M, McClements DJ. Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin. Food Research International. 126: 108601. PMID 31732055 DOI: 10.1016/J.Foodres.2019.108601 |
0.455 |
|
| 2019 |
Chen J, Niu X, Dai T, Hua H, Feng S, Liu C, McClements DJ, Liang R. Amino acid-amidated pectin: Preparation and characterization. Food Chemistry. 125768. PMID 31727512 DOI: 10.1016/J.Foodchem.2019.125768 |
0.304 |
|
| 2019 |
Chen L, McClements DJ, Zhang Z, Zhang R, Bian X, Jin Z, Tian Y. Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chemistry. 309: 125681. PMID 31670120 DOI: 10.1016/J.Foodchem.2019.125681 |
0.431 |
|
| 2019 |
Li R, Tan Y, Dai T, Zhang R, Fu G, Wan Y, Liu C, McClements DJ. Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid. Food & Function. PMID 31617530 DOI: 10.1039/C9Fo01370A |
0.424 |
|
| 2019 |
Zheng B, Lin H, Zhang X, McClements DJ. FABRICATION OF CURCUMIN-LOADED DAIRY MILKS USING THE PH-SHIFT METHOD: FORMATION, STABILITY, AND BIOACCESSIBILITY. Journal of Agricultural and Food Chemistry. PMID 31613624 DOI: 10.1021/Acs.Jafc.9B04904 |
0.379 |
|
| 2019 |
Yan X, Zhang X, McClements DJ, Zou L, Liu X, Liu F. Co-encapsulation of EGCG and curcumin by two proteins-based nanoparticles: Role of EGCG. Journal of Agricultural and Food Chemistry. PMID 31610115 DOI: 10.1021/Acs.Jafc.9B04415 |
0.325 |
|
| 2019 |
Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. Journal of Food Science. 84: 3213-3221. PMID 31589344 DOI: 10.1111/1750-3841.14835 |
0.473 |
|
| 2019 |
Doi T, Wang M, McClements DJ. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Research International (Ottawa, Ont.). 125: 108549. PMID 31554123 DOI: 10.1016/J.Foodres.2019.108549 |
0.451 |
|
| 2019 |
Kharat M, McClements DJ. Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin. Journal of Colloid and Interface Science. 557: 506-518. PMID 31542691 DOI: 10.1016/J.Jcis.2019.09.045 |
0.401 |
|
| 2019 |
Chen S, McClements DJ, Jian L, Han Y, Dai L, Mao L, Gao Y. Core-Shell Biopolymer Nanoparticles for Co-delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on Zein Core. Acs Applied Materials & Interfaces. PMID 31509373 DOI: 10.1021/Acsami.9B11782 |
0.329 |
|
| 2019 |
Yan C, McClements DJ, Zhu Y, Zou L, Zhou W, Liu W. Fabrication of OSA starch/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors. Journal of Agricultural and Food Chemistry. PMID 31508960 DOI: 10.1021/Acs.Jafc.9B04009 |
0.461 |
|
| 2019 |
Ryu V, Corradini MG, McClements DJ, McLandsborough L. Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions. Journal of Colloid and Interface Science. 556: 568-576. PMID 31479830 DOI: 10.1016/J.Jcis.2019.08.059 |
0.471 |
|
| 2019 |
Cheng C, Wu Z, McClements DJ, Zou L, Peng S, Zhou W, Liu W. Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes. Colloids and Surfaces. B, Biointerfaces. 183: 110460. PMID 31473408 DOI: 10.1016/J.Colsurfb.2019.110460 |
0.353 |
|
| 2019 |
Zhu Y, McClements DJ, Zhou W, Peng S, Zhou L, Zou L, Liu W. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels. Food Chemistry. 303: 125401. PMID 31466031 DOI: 10.1016/J.Foodchem.2019.125401 |
0.46 |
|
| 2019 |
Goulette TR, Zhou J, Dixon WR, Normand MD, Peleg M, McClements DJ, Decker E, Xiao H. Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage. Food Chemistry. 302: 125365. PMID 31442703 DOI: 10.1016/J.Foodchem.2019.125365 |
0.532 |
|
| 2019 |
Yao K, McClements DJ, Xiang J, Zhang Z, Cao Y, Xiao H, Liu X. Improvement of carotenoid bioaccessibility from spinach by co-ingesting with excipient nanoemulsions: impact of the oil phase composition. Food & Function. PMID 31432852 DOI: 10.1039/C9Fo01328H |
0.499 |
|
| 2019 |
Zheng B, Zhang X, Lin H, McClements DJ. Loading natural emulsions with nutraceuticals using the pH-driven method: formation & stability of curcumin-loaded soybean oil bodies. Food & Function. PMID 31410431 DOI: 10.1039/C9Fo00752K |
0.442 |
|
| 2019 |
Steiner BM, Shukla V, McClements DJ, Li YO, Sancho-Madriz M, Davidov-Pardo G. Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates. Journal of Food Science. PMID 31404478 DOI: 10.1111/1750-3841.14751 |
0.465 |
|
| 2019 |
Yan C, McClements DJ, Zou L, Liu W. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility. Food & Function. PMID 31403644 DOI: 10.1039/C9Fo00508K |
0.42 |
|
| 2019 |
Cheng C, Yu X, McClements DJ, Huang Q, Tang H, Yu K, Xiang X, Chen P, Wang X, Deng Q. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food Chemistry. 301: 125207. PMID 31377621 DOI: 10.1016/J.Foodchem.2019.125207 |
0.469 |
|
| 2019 |
Koo CKW, Chung C, Fu JR, Sher A, Rousset P, McClements DJ. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Research International (Ottawa, Ont.). 123: 779-789. PMID 31285028 DOI: 10.1016/J.Foodres.2019.05.043 |
0.491 |
|
| 2019 |
Wang Y, Hu H, McClements DJ, Nie S, Shen M, Li C, Huang Y, Zhong Y, Chen J, Zeng M, Xie M. pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature. Food Research International (Ottawa, Ont.). 123: 403-413. PMID 31284992 DOI: 10.1016/J.Foodres.2019.05.001 |
0.408 |
|
| 2019 |
Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan. Food Research International (Ottawa, Ont.). 123: 266-275. PMID 31284976 DOI: 10.1016/J.Foodres.2019.05.005 |
0.496 |
|
| 2019 |
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 Research International (Ottawa, Ont.). 123: 181-188. PMID 31284966 DOI: 10.1016/J.Foodres.2019.04.063 |
0.334 |
|
| 2019 |
Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Critical Reviews in Food Science and Nutrition. 1-15. PMID 31257900 DOI: 10.1080/10408398.2019.1630358 |
0.349 |
|
| 2019 |
Si Y, Liu W, McClements DJ, Chen X, Hu Z, Zou L. Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice. Journal of Photochemistry and Photobiology. B, Biology. 197: 111538. PMID 31247385 DOI: 10.1016/J.Jphotobiol.2019.111538 |
0.384 |
|
| 2019 |
Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin. Food Research International (Ottawa, Ont.). 122: 361-370. PMID 31229089 DOI: 10.1016/J.Foodres.2019.04.032 |
0.471 |
|
| 2019 |
Pei Y, Li Z, McClements DJ, Li B. Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels. Food Research International (Ottawa, Ont.). 122: 273-282. PMID 31229081 DOI: 10.1016/J.Foodres.2019.03.071 |
0.373 |
|
| 2019 |
Peng S, Zou L, Zhou W, Liu W, Liu C, McClements DJ. Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages. Journal of Agricultural and Food Chemistry. PMID 31184879 DOI: 10.1021/Acs.Jafc.9B01602 |
0.393 |
|
| 2019 |
Chen X, Chen Y, Zou L, Zhang X, Dong Y, Tang J, McClements DJ, Liu W. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer Shell Structure: Fabrication, Stability, and Foamability. Journal of Agricultural and Food Chemistry. PMID 31117503 DOI: 10.1021/Acs.Jafc.9B02028 |
0.335 |
|
| 2019 |
Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A Review of the Rheological Properties of Dilute and Concentrated Food Emulsions. Journal of Texture Studies. PMID 31107991 DOI: 10.1111/Jtxs.12444 |
0.345 |
|
| 2019 |
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 & Function. PMID 31095149 DOI: 10.1039/C9Fo00545E |
0.385 |
|
| 2019 |
Zhang Z, Zhang R, Xiao H, Bhattacharya K, Bitounis D, Demokritou P, McClements DJ. Development of a standardized food model for studying the impact of food matrix effects on the gastrointestinal fate and toxicity of ingested nanomaterials. Nanoimpact. 13: 13-25. PMID 31093583 DOI: 10.1016/J.Impact.2018.11.002 |
0.397 |
|
| 2019 |
Zeeb B, Jost T, McClements DJ, Weiss J. Segregation Behavior of Polysaccharide⁻Polysaccharide Mixtures-A Feasibility Study. Gels (Basel, Switzerland). 5. PMID 31086076 DOI: 10.3390/Gels5020026 |
0.314 |
|
| 2019 |
Zhang R, Wu W, Zhang Z, Lv S, Xing B, McClements DJ. Impact of Food Emulsions on the Bioaccessibility of Hydrophobic Pesticide Residues in Co-Ingested Natural Products: Influence of Emulsifier and Dietary Fiber Type. Journal of Agricultural and Food Chemistry. PMID 31083996 DOI: 10.1021/Acs.Jafc.8B06930 |
0.395 |
|
| 2019 |
Zhou H, Pandya JK, Tan Y, Liu J, Peng S, Muriel Mundo J, He L, Xiao H, McClements DJ. Role of Mucin on Behavior of Food-Grade TiO2 Nanoparticles Under Simulated Oral Conditions. Journal of Agricultural and Food Chemistry. PMID 31045357 DOI: 10.1021/Acs.Jafc.9B01732 |
0.337 |
|
| 2019 |
Liu C, Zhang S, McClements DJ, Wang D, Xu Y. Design of astaxanthin-loaded core-shell nanoparticles consisting of chitosan oligosaccharides and Poly lactic-co-glycolic acid: Enhancement of water-solubility, stability, and bioavailability. Journal of Agricultural and Food Chemistry. PMID 31013074 DOI: 10.1021/Acs.Jafc.8B06963 |
0.352 |
|
| 2019 |
Xi Z, Liu W, McClements DJ, Zou L. Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content. Food Chemistry. 291: 22-29. PMID 31006462 DOI: 10.1016/J.Foodchem.2019.04.011 |
0.463 |
|
| 2019 |
Li R, Zeng Z, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature. Food Research International (Ottawa, Ont.). 120: 748-755. PMID 31000294 DOI: 10.1016/J.Foodres.2018.11.034 |
0.382 |
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| 2019 |
Su Y, Gu L, Zhang Z, Chang C, Li J, McClements DJ, Yang Y. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Research International (Ottawa, Ont.). 120: 305-311. PMID 31000243 DOI: 10.1016/J.Foodres.2019.02.048 |
0.392 |
|
| 2019 |
Tan Y, Liu J, Zhou H, Muriel Mundo J, McClements DJ. Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D encapsulated in whey protein-stabilized nanoemulsions. Food Research International (Ottawa, Ont.). 120: 264-274. PMID 31000239 DOI: 10.1016/J.Foodres.2019.02.031 |
0.443 |
|
| 2019 |
Shen P, Zhang R, McClements DJ, Park Y. Nanoemulsion-based delivery systems for testing nutraceutical efficacy using Caenorhabditis elegans: Demonstration of curcumin bioaccumulation and body-fat reduction. Food Research International (Ottawa, Ont.). 120: 157-166. PMID 31000226 DOI: 10.1016/J.Foodres.2019.02.036 |
0.461 |
|
| 2019 |
Li Q, Fu Y, McClements DJ. Titanium dioxide nanoparticles do not adversely impact carotenoid bioaccessibility from tomatoes consumed with different nanoemulsions: In vitro digestion study. Journal of Agricultural and Food Chemistry. PMID 30931562 DOI: 10.1021/Acs.Jafc.9B01804 |
0.343 |
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| 2019 |
Brodkorb A, Egger L, Alminger M, Alvito P, Assunção R, Ballance S, Bohn T, Bourlieu-Lacanal C, Boutrou R, Carrière F, Clemente A, Corredig M, Dupont D, Dufour C, Edwards C, ... ... McClements DJ, et al. INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols. PMID 30886367 DOI: 10.1038/S41596-018-0119-1 |
0.679 |
|
| 2019 |
Wang M, Doi T, McClements DJ. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking. Food Research International (Ottawa, Ont.). 119: 6-14. PMID 30884694 DOI: 10.1016/J.Foodres.2019.01.042 |
0.411 |
|
| 2019 |
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 Research International (Ottawa, Ont.). 119: 315-324. PMID 30884662 DOI: 10.1016/J.Foodres.2019.02.012 |
0.427 |
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| 2019 |
Schoener AL, Zhang R, Lv S, Weiss J, McClements DJ. Fabrication of plant-based vitamin D-fortified nanoemulsions: influence of carrier oil type on vitamin bioaccessibility. Food & Function. PMID 30874272 DOI: 10.1039/C9Fo00116F |
0.442 |
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| 2019 |
Chen L, McClements DJ, Zhang H, Zhang Z, Jin Z, Tian Y. Impact of amylose content on structural changes and oil absorption of fried maize starches. Food Chemistry. 287: 28-37. PMID 30857700 DOI: 10.1016/J.Foodchem.2019.02.083 |
0.451 |
|
| 2019 |
Zhang Z, Zhang R, McClements DJ. Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model. Food & Function. PMID 30724298 DOI: 10.1039/C8Fo02368A |
0.366 |
|
| 2019 |
Liu R, Yan X, Liu Z, McClements DJ, Liu F, Liu X. Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate. Food & Function. PMID 30724287 DOI: 10.1039/C8Fo02146E |
0.364 |
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| 2019 |
Dai L, Yang S, Wei Y, Sun C, McClements DJ, Mao L, Gao Y. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers. Food Chemistry. 275: 246-254. PMID 30724194 DOI: 10.1016/J.Foodchem.2018.09.122 |
0.463 |
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| 2019 |
Biao Y, Chanjuan Z, Ming Y, Dechun H, McClements DJ, Zhigang H, Chongjiang C. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. Food Chemistry. 283: 141-147. PMID 30722853 DOI: 10.1016/J.Foodchem.2019.01.042 |
0.31 |
|
| 2019 |
Dai T, Chen J, McClements DJ, Hu P, Ye X, Liu C, Li T. Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions. Food & Function. PMID 30667437 DOI: 10.1039/C8Fo02246A |
0.305 |
|
| 2019 |
Lv S, Zhang Y, Tan H, Zhang R, McClements DJ. Vitamin E encapsulation within oil-in-water emulsions: Impact of emulsifier type on physicochemical stability and bioaccessibility. Journal of Agricultural and Food Chemistry. PMID 30663308 DOI: 10.1021/Acs.Jafc.8B06347 |
0.474 |
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| 2019 |
Rao J, Chen B, McClements DJ. Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. Annual Review of Food Science and Technology. PMID 30653350 DOI: 10.1146/Annurev-Food-032818-121727 |
0.412 |
|
| 2019 |
Liu J, Guo YS, Si TL, Li XZ, McClements DJ, Ma CG. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. PMID 30614702 DOI: 10.1021/Acs.Jafc.8B05867 |
0.491 |
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| 2019 |
Yuan X, Xiao J, Liu X, McClements DJ, Cao Y, Xiao H. The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach. Food Chemistry. 278: 811-819. PMID 30583447 DOI: 10.1016/J.Foodchem.2018.11.135 |
0.386 |
|
| 2019 |
Pandya JK, DeBonee M, Corradini MG, Camire ME, McClements DJ, Kinchla AJ. Development of vitamin E‐enriched functional foods: stability of tocotrienols in food systems International Journal of Food Science & Technology. 54: 3196-3204. DOI: 10.1111/Ijfs.14296 |
0.407 |
|
| 2019 |
Qiu C, Hu Y, Jin Z, McClements DJ, Qin Y, Xu X, Wang J. A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems Trends in Food Science and Technology. 92: 138-151. DOI: 10.1016/J.Tifs.2019.08.007 |
0.32 |
|
| 2019 |
Chuesiang P, Siripatrawan U, Sanguandeekul R, Yang JS, McClements DJ, McLandsborough L. Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method Lwt. 110: 190-196. DOI: 10.1016/J.Lwt.2019.03.012 |
0.466 |
|
| 2019 |
Liu J, Tan Y, Zhou H, Mundo JLM, McClements DJ. Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions Journal of Food Engineering. 254: 1-9. DOI: 10.1016/J.Jfoodeng.2019.02.021 |
0.454 |
|
| 2019 |
Gao S, Decker EA, McClements DJ. Molecular exchange processes in mixed oil-in-water nanoemulsions: Impact on droplet size and composition Journal of Food Engineering. 250: 1-8. DOI: 10.1016/J.Jfoodeng.2019.01.017 |
0.606 |
|
| 2019 |
Cao X, Han Y, Li F, Li Z, McClements DJ, He L, Decker EA, Xing B, Xiao H. Impact of protein-nanoparticle interactions on gastrointestinal fate of ingested nanoparticles: Not just simple protein corona effects Nanoimpact. 13: 37-43. DOI: 10.1016/J.Impact.2018.12.002 |
0.483 |
|
| 2019 |
Dai T, Li R, Liu C, Liu W, Li T, Chen J, Kharat M, McClements DJ. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study Food Hydrocolloids. 97: 105234. DOI: 10.1016/J.Foodhyd.2019.105234 |
0.483 |
|
| 2019 |
Chen L, Ma R, Zhang Z, McClements DJ, Qiu L, Jin Z, Tian Y. Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch Food Hydrocolloids. 97: 105231. DOI: 10.1016/J.Foodhyd.2019.105231 |
0.441 |
|
| 2019 |
Bai L, Lv S, Xiang W, Huan S, McClements DJ, Rojas OJ. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion Food Hydrocolloids. 96: 709-716. DOI: 10.1016/J.Foodhyd.2019.04.039 |
0.522 |
|
| 2019 |
Bai L, Lv S, Xiang W, Huan S, McClements DJ, Rojas OJ. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability Food Hydrocolloids. 96: 699-708. DOI: 10.1016/J.Foodhyd.2019.04.038 |
0.515 |
|
| 2019 |
Chen L, Ma R, McClements DJ, Zhang Z, Jin Z, Tian Y. Impact of granule size on microstructural changes and oil absorption of potato starch during frying Food Hydrocolloids. 94: 428-438. DOI: 10.1016/J.Foodhyd.2019.03.046 |
0.451 |
|
| 2019 |
Dai L, Zhou H, Wei Y, Gao Y, McClements DJ. Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method Food Hydrocolloids. 93: 342-350. DOI: 10.1016/J.Foodhyd.2019.02.041 |
0.332 |
|
| 2019 |
Huang X, Liu Y, Zou Y, Liang X, Peng Y, McClements DJ, Hu K. Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion Food Hydrocolloids. 93: 261-269. DOI: 10.1016/J.Foodhyd.2019.02.039 |
0.346 |
|
| 2019 |
Wang M, Doi T, Hu X, McClements DJ. Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels Food Hydrocolloids. 93: 24-33. DOI: 10.1016/J.Foodhyd.2019.02.013 |
0.353 |
|
| 2019 |
Ye J, Luo S, Huang A, Chen J, Liu C, McClements DJ. Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch Food Hydrocolloids. 92: 135-142. DOI: 10.1016/J.Foodhyd.2019.01.064 |
0.311 |
|
| 2019 |
Gu M, Zhang Z, Pan C, Goulette TR, Zhang R, Hendricks G, McClements DJ, Xiao H. Encapsulation of Bifidobacterium pseudocatenulatum G7 in gastroprotective microgels: Improvement of the bacterial viability under simulated gastrointestinal conditions Food Hydrocolloids. 91: 283-289. DOI: 10.1016/J.Foodhyd.2019.01.040 |
0.313 |
|
| 2019 |
Xu X, Sun Q, McClements DJ. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin Food Hydrocolloids. 89: 396-405. DOI: 10.1016/J.Foodhyd.2018.11.020 |
0.498 |
|
| 2019 |
Fu D, Deng S, McClements DJ, Zhou L, Zou L, Yi J, Liu C, Liu W. Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility Food Hydrocolloids. 89: 80-89. DOI: 10.1016/J.Foodhyd.2018.10.032 |
0.427 |
|
| 2019 |
Liu W, Gao H, McClements DJ, Zhou L, Wu J, Zou L. Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels Food Hydrocolloids. 88: 210-217. DOI: 10.1016/J.Foodhyd.2018.10.012 |
0.436 |
|
| 2019 |
Lopez-Pena C, Arroyo-Maya IJ, McClements DJ. Interaction of a bile salt (sodium taurocholate) with cationic (ε-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions Food Hydrocolloids. 87: 352-359. DOI: 10.1016/J.Foodhyd.2018.08.029 |
0.325 |
|
| 2019 |
Pei Y, Wan J, You M, McClements DJ, Li Y, Li B. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties Food Hydrocolloids. 87: 90-96. DOI: 10.1016/J.Foodhyd.2018.07.034 |
0.502 |
|
| 2019 |
Yi J, Ning J, Zhu Z, Cui L, Decker EA, McClements DJ. Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants Food Hydrocolloids. 87: 20-28. DOI: 10.1016/J.Foodhyd.2018.07.025 |
0.62 |
|
| 2019 |
Chuesiang P, Siripatrawan U, Sanguandeekul R, McClements DJ, McLandsborough L. Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens Food Control. 98: 405-411. DOI: 10.1016/J.Foodcont.2018.11.024 |
0.398 |
|
| 2019 |
Zou L, Xie A, Zhu Y, McClements DJ. Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems Current Opinion in Food Science. 25: 28-34. DOI: 10.1016/J.Cofs.2019.02.004 |
0.391 |
|
| 2019 |
Gao S, McClements DJ. Influence of Disperse Phase Transfer on Properties of Nanoemulsions Containing Oil Droplets with Different Compositions and Physical States Food Biophysics. 14: 355-364. DOI: 10.1007/S11483-019-09585-Z |
0.458 |
|
| 2018 |
Gharibzahedi SMT, George S, Greiner R, Estevinho BN, Frutos Fernández MJ, McClements DJ, Roohinejad S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Comprehensive Reviews in Food Science and Food Safety. 17: 274-289. PMID 33350083 DOI: 10.1111/1541-4337.12324 |
0.411 |
|
| 2018 |
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 Research International (Ottawa, Ont.). 116: 1-11. PMID 30716881 DOI: 10.1016/J.Foodres.2018.12.056 |
0.49 |
|
| 2018 |
Bai C, Zheng J, Zhao L, Chen L, Xiong H, McClements DJ. Development of oral delivery systems with enhanced antioxidant and anticancer activity: Coix seed oil and β-carotene co-loaded liposomes. Journal of Agricultural and Food Chemistry. PMID 30566345 DOI: 10.1021/Acs.Jafc.8B04879 |
0.459 |
|
| 2018 |
Han JR, Gu LP, Zhang RJ, Shang WH, Yan JN, McClements DJ, Wu HT, Zhu BW, Xiao H. Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil. Food & Function. PMID 30566165 DOI: 10.1039/C8Fo01390J |
0.481 |
|
| 2018 |
Liu R, Zhang J, Zhao C, Duan X, McClements DJ, Liu X, Liu F. Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions. Molecules (Basel, Switzerland). 23. PMID 30545024 DOI: 10.3390/Molecules23123291 |
0.406 |
|
| 2018 |
Peng S, Zou L, Liu W, Liu C, McClements DJ. Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress. Journal of Agricultural and Food Chemistry. PMID 30372060 DOI: 10.1021/Acs.Jafc.8B04136 |
0.394 |
|
| 2018 |
Chen X, McClements DJ, Zhu Y, Chen Y, Zou L, Liu W, Cheng C, Fu D, Liu C. Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Research International (Ottawa, Ont.). 114: 30-37. PMID 30361024 DOI: 10.1016/J.Foodres.2018.07.062 |
0.477 |
|
| 2018 |
Zhu Z, Wen Y, Yi J, Cao Y, Liu F, McClements DJ. Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80. Journal of Colloid and Interface Science. 536: 80-87. PMID 30359887 DOI: 10.1016/J.Jcis.2018.10.024 |
0.322 |
|
| 2018 |
Toro-Uribe S, Ibáñez E, Decker EA, McClements DJ, Zhang R, López-Giraldo LJ, Herrero M. Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes. Journal of Agricultural and Food Chemistry. 66: 12051-12065. PMID 30353733 DOI: 10.1021/Acs.Jafc.8B04735 |
0.549 |
|
| 2018 |
Grundy MML, McClements DJ, Ballance S, Wilde PJ. Influence of oat components on lipid digestion using an model: Impact of viscosity and depletion flocculation mechanism. Food Hydrocolloids. 83: 253-264. PMID 30283194 DOI: 10.1016/J.Foodhyd.2018.05.018 |
0.439 |
|
| 2018 |
Zheng B, Pen S, Zhang X, McClements DJ. Impact of delivery system type on curcumin bioaccessibility: Comparison of curcumin-loaded nanoemulsions with commercial curcumin supplements. Journal of Agricultural and Food Chemistry. PMID 30252460 DOI: 10.1021/Acs.Jafc.8B03174 |
0.428 |
|
| 2018 |
Lv S, Gu J, Zhang R, Zhang Y, Tan H, McClements DJ. Vitamin E encapsulation in plant-based nanoemulsions fabricated using dual-channel microfluidization: Formation, stability and bioaccessibility. Journal of Agricultural and Food Chemistry. PMID 30240207 DOI: 10.1021/Acs.Jafc.8B03077 |
0.431 |
|
| 2018 |
Koo CKW, Chung C, Picard R, Ogren T, Mutilangi W, McClements DJ. Modulation of physical properties of microfluidized whey protein fibrils with chitosan. Food Research International (Ottawa, Ont.). 113: 149-155. PMID 30195507 DOI: 10.1016/J.Foodres.2018.07.012 |
0.41 |
|
| 2018 |
Liang L, Zhang X, Wang XG, Jin Q, McClements DJ. Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In vitro Digestion Study. Journal of Agricultural and Food Chemistry. PMID 30173508 DOI: 10.1021/Acs.Jafc.8B02959 |
0.378 |
|
| 2018 |
Li Q, Fu Y, Liu C, Zhang R, Zhang Z, McClements DJ. Impact of titanium dioxide on the bioaccessibility of β-carotene in emulsions with different particle size. Journal of Agricultural and Food Chemistry. PMID 30111087 DOI: 10.1021/Acs.Jafc.8B02025 |
0.366 |
|
| 2018 |
Chen X, McClements DJ, Zhu Y, Zou L, Li Z, Liu W, Cheng C, Gao H, Liu C. Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility. Journal of Agricultural and Food Chemistry. PMID 30102529 DOI: 10.1021/Acs.Jafc.8B03003 |
0.413 |
|
| 2018 |
McClements DJ. Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals. Biotechnology Advances. 38: 107287. PMID 30086329 DOI: 10.1016/J.Biotechadv.2018.08.004 |
0.376 |
|
| 2018 |
Yuan X, Liu X, McClements DJ, Cao Y, Xiao H. Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach. Food & Function. PMID 30043000 DOI: 10.1039/C8Fo01118D |
0.488 |
|
| 2018 |
Kharat M, Zhang G, McClements DJ. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation. Food Research International (Ottawa, Ont.). 111: 178-186. PMID 30007674 DOI: 10.1016/J.Foodres.2018.05.021 |
0.471 |
|
| 2018 |
DeLoid GM, Sohal IS, Lorente LR, Molina RM, Pyrgiotakis G, Stevanovic A, Zhang R, McClements DJ, Geitner NK, Bousfield DW, Ng KW, Loo SCJ, Bell DC, Brain J, Demokritou P. Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose. Acs Nano. PMID 29874029 DOI: 10.1021/Acsnano.8B03074 |
0.38 |
|
| 2018 |
Yang Y, Zhao C, Tian G, Lu C, Li C, Bao Y, Tang Z, McClements DJ, Xiao H, Zheng J. Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions. Food Research International (Ottawa, Ont.). 109: 149-158. PMID 29803437 DOI: 10.1016/J.Foodres.2018.04.025 |
0.423 |
|
| 2018 |
Feng J, Chen Q, Wu X, Jafari SM, McClements DJ. Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability. Environmental Science and Pollution Research International. PMID 29790050 DOI: 10.1007/S11356-018-2183-Z |
0.49 |
|
| 2018 |
Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. IMPACT OF INTERFACIAL COMPOSITION ON LIPID AND PROTEIN CO-OXIDATION IN OIL-IN-WATER EMULSIONS CONTAINING MIXED EMULISIFERS. Journal of Agricultural and Food Chemistry. PMID 29648824 DOI: 10.1021/Acs.Jafc.8B00590 |
0.609 |
|
| 2018 |
Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry. 66: 3939-3948. PMID 29629560 DOI: 10.1021/Acs.Jafc.8B00677 |
0.566 |
|
| 2018 |
Ma D, Tu Z, Wang H, Zhang Z, McClements DJ. Microgel-in-microgel biopolymer delivery systems: Controlled digestion of encapsulated lipid droplets under simulated gastrointestinal conditions. Journal of Agricultural and Food Chemistry. PMID 29595967 DOI: 10.1021/Acs.Jafc.8B00132 |
0.407 |
|
| 2018 |
Zhu Z, Zhu W, Yi J, Liu N, Cao Y, Lu J, Decker EA, McClements DJ. Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Research International (Ottawa, Ont.). 106: 853-861. PMID 29579996 DOI: 10.1016/J.Foodres.2018.01.060 |
0.524 |
|
| 2018 |
Chen F, Zhang Z, Deng Z, Zhang R, Fan G, Ma D, McClements DJ. Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio. Food Research International (Ottawa, Ont.). 106: 745-751. PMID 29579983 DOI: 10.1016/J.Foodres.2018.01.038 |
0.336 |
|
| 2018 |
Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C. Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Research International (Ottawa, Ont.). 106: 404-409. PMID 29579941 DOI: 10.1016/J.Foodres.2018.01.008 |
0.381 |
|
| 2018 |
Chen X, McClements DJ, Wang J, Zou L, Deng S, Liu W, Yan C, Zhu Y, Cheng C, Liu C. Co-encapsulation of (-)-Epigallocatechin-3-Gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. Journal of Agricultural and Food Chemistry. PMID 29578697 DOI: 10.1021/Acs.Jafc.7B05161 |
0.444 |
|
| 2018 |
Peng S, Li Z, Zou L, Liu W, Liu C, McClements DJ. Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method. Food & Function. PMID 29517797 DOI: 10.1039/C7Fo01814B |
0.393 |
|
| 2018 |
Feng J, Yang G, Zhang S, Liu Q, Jafari SM, McClements DJ. Fabrication and characterization of β-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties. Environmental Science and Pollution Research International. PMID 29492820 DOI: 10.1007/S11356-018-1557-6 |
0.316 |
|
| 2018 |
McClements DJ. Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review. Advances in Colloid and Interface Science. 253: 1-22. PMID 29478671 DOI: 10.1016/J.Cis.2018.02.002 |
0.397 |
|
| 2018 |
Chung C, Sher A, Rousset P, McClements DJ. Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Research International (Ottawa, Ont.). 105: 913-919. PMID 29433288 DOI: 10.1016/J.Foodres.2017.12.019 |
0.489 |
|
| 2018 |
Xu F, Pandya JK, Chung C, McClements DJ, Kinchla AJ. Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate. Food Research International (Ottawa, Ont.). 105: 570-579. PMID 29433249 DOI: 10.1016/J.Foodres.2017.11.033 |
0.477 |
|
| 2018 |
Gu L, Pan C, Su Y, Zhang R, Xiao H, McClements DJ, Yang YJ. In vitro bioavailability, cellular antioxidant activity, and cytotoxicity of β-carotene-loaded emulsions stabilized by catechin-egg white protein conjugates. Journal of Agricultural and Food Chemistry. PMID 29385797 DOI: 10.1021/Acs.Jafc.7B05909 |
0.382 |
|
| 2018 |
McClements DJ, Peng S, Li Z, Zou L, Liu W, Liu C. Enhancement of curcumin bioavailability by encapsulation in Sophorolipid-coated nanoparticles: An in vitro and in vivo study. Journal of Agricultural and Food Chemistry. PMID 29378117 DOI: 10.1021/Acs.Jafc.7B05478 |
0.369 |
|
| 2018 |
Haghighi M, Yarmand MS, Emam-Djomeh Z, McClements DJ, Saboury AA, Rafiee-Tehrani M. Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin. International Journal of Biological Macromolecules. PMID 29366892 DOI: 10.1016/J.Ijbiomac.2018.01.108 |
0.409 |
|
| 2018 |
Prichapan N, McClements DJ, Klinkesorn U. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. Journal of Food Science. PMID 29327790 DOI: 10.1111/1750-3841.14034 |
0.465 |
|
| 2018 |
Ryu V, McClements DJ, Corradini MG, McLandsborough L. Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion. Food Chemistry. 245: 104-111. PMID 29287320 DOI: 10.1016/J.Foodchem.2017.10.084 |
0.469 |
|
| 2018 |
McClements DJ. Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food & Function. 9: 22-41. PMID 29119979 DOI: 10.1039/C7Fo01515A |
0.476 |
|
| 2018 |
Weigel F, Weiss J, Decker EA, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability. Food Chemistry. 242: 395-403. PMID 29037706 DOI: 10.1016/J.Foodchem.2017.09.060 |
0.586 |
|
| 2018 |
Gharibzahedi SMT, George S, Greiner R, Estevinho BN, Frutos Fernández MJ, McClements DJ, Roohinejad S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking Comprehensive Reviews in Food Science and Food Safety. 17: 274-289. DOI: 10.1111/1541-4337.12324 |
0.385 |
|
| 2018 |
Steiner BM, McClements DJ, Davidov-Pardo G. Encapsulation systems for lutein: A review Trends in Food Science & Technology. 82: 71-81. DOI: 10.1016/J.Tifs.2018.10.003 |
0.368 |
|
| 2018 |
Liu F, Zhang S, Li J, McClements DJ, Liu X. Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles Trends in Food Science and Technology. 79: 67-77. DOI: 10.1016/J.Tifs.2018.06.013 |
0.347 |
|
| 2018 |
Chen F, Deng Z, Zhang Z, Zhang R, Xu Q, Fan G, Luo T, McClements DJ. Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads Journal of Food Engineering. 238: 156-163. DOI: 10.1016/J.Jfoodeng.2018.06.009 |
0.367 |
|
| 2018 |
Koo CK, Chung C, Ogren T, Mutilangi W, McClements DJ. Extending protein functionality: Microfluidization of heat denatured whey protein fibrils Journal of Food Engineering. 223: 189-196. DOI: 10.1016/J.Jfoodeng.2017.10.020 |
0.338 |
|
| 2018 |
Liu W, Wang J, McClements DJ, Zou L. Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility Journal of Functional Foods. 40: 527-535. DOI: 10.1016/J.Jff.2017.11.046 |
0.379 |
|
| 2018 |
Dai L, Zhan X, Wei Y, Sun C, Mao L, McClements DJ, Gao Y. Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers Food Hydrocolloids. 85: 281-290. DOI: 10.1016/J.Foodhyd.2018.07.013 |
0.435 |
|
| 2018 |
Dai L, Wei Y, Sun C, Mao L, McClements DJ, Gao Y. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin Food Hydrocolloids. 85: 75-85. DOI: 10.1016/J.Foodhyd.2018.06.052 |
0.327 |
|
| 2018 |
Yao M, Li B, Ye H, Huang W, Luo Q, Xiao H, McClements DJ, Li L. Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles Food Hydrocolloids. 83: 246-252. DOI: 10.1016/J.Foodhyd.2018.05.024 |
0.326 |
|
| 2018 |
Winuprasith T, Khomein P, Mitbumrung W, Suphantharika M, Nitithamyong A, McClements DJ. Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility Food Hydrocolloids. 83: 153-164. DOI: 10.1016/J.Foodhyd.2018.04.047 |
0.476 |
|
| 2018 |
Ryu V, McClements DJ, Corradini MG, Yang JS, McLandsborough L. Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions Food Hydrocolloids. 82: 442-450. DOI: 10.1016/J.Foodhyd.2018.04.017 |
0.486 |
|
| 2018 |
Liu F, Ma D, Luo X, Zhang Z, He L, Gao Y, McClements DJ. Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol Food Hydrocolloids. 79: 450-461. DOI: 10.1016/J.Foodhyd.2018.01.017 |
0.317 |
|
| 2018 |
Yao K, Chen W, Song F, McClements DJ, Hu K. Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions Food Hydrocolloids. 79: 262-272. DOI: 10.1016/J.Foodhyd.2017.12.029 |
0.362 |
|
| 2018 |
Chen E, Cao L, McClements DJ, Liu S, Li B, Li Y. Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde Food Hydrocolloids. 77: 976-985. DOI: 10.1016/J.Foodhyd.2017.11.047 |
0.379 |
|
| 2018 |
Zhu Y, Chen X, McClements DJ, Zou L, Liu W. pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets Food Hydrocolloids. 77: 870-878. DOI: 10.1016/J.Foodhyd.2017.11.032 |
0.437 |
|
| 2018 |
Gonçalves A, Nikmaram N, Roohinejad S, Estevinho BN, Rocha F, Greiner R, McClements DJ. Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries Colloids and Surfaces a: Physicochemical and Engineering Aspects. 538: 108-126. DOI: 10.1016/J.Colsurfa.2017.10.076 |
0.347 |
|
| 2018 |
McClements DJ. Recent developments in encapsulation and release of functional food ingredients: delivery by design Current Opinion in Food Science. 23: 80-84. DOI: 10.1016/J.Cofs.2018.06.008 |
0.34 |
|
| 2018 |
McClements DJ. The biophysics of digestion: lipids Current Opinion in Food Science. 21: 1-6. DOI: 10.1016/J.Cofs.2018.03.009 |
0.34 |
|
| 2018 |
Li Q, Li T, Liu C, Dai T, Zhang R, Zhang Z, McClements DJ. Correction to: Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size Food Biophysics. 13: 440-440. DOI: 10.1007/S11483-018-9552-5 |
0.327 |
|
| 2018 |
Liu X, Zhang R, McClements DJ, Li F, Liu H, Cao Y, Xiao H. Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility Food Biophysics. 13: 412-421. DOI: 10.1007/S11483-018-9547-2 |
0.51 |
|
| 2018 |
Chung C, Sher A, Rousset P, McClements DJ. Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions Food Biophysics. 13: 292-303. DOI: 10.1007/S11483-018-9535-6 |
0.444 |
|
| 2017 |
McClements DJ, Jafari SM. Improving emulsion formation, stability and performance using mixed emulsifiers: A review. Advances in Colloid and Interface Science. 251: 55-79. PMID 29248154 DOI: 10.1016/J.Cis.2017.12.001 |
0.432 |
|
| 2017 |
McClements DJ, Decker E. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. Journal of Agricultural and Food Chemistry. 66: 20-35. PMID 29227097 DOI: 10.1021/Acs.Jafc.7B05066 |
0.561 |
|
| 2017 |
Chen H, McClements DJ, Chen E, Liu S, Li B, Li Y. In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions. Langmuir : the Acs Journal of Surfaces and Colloids. PMID 29198120 DOI: 10.1021/Acs.Langmuir.7B03852 |
0.421 |
|
| 2017 |
Li Q, Li T, Liu C, DeLoid G, Pyrgiotakis G, Demokritou P, Zhang R, Xiao H, McClements DJ. Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions. Nanotoxicology. 1-15. PMID 29160733 DOI: 10.1080/17435390.2017.1398356 |
0.409 |
|
| 2017 |
Liang L, Qi C, Wang XG, Jin Q, McClements DJ. Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat: In vitro digestion study. Journal of Agricultural and Food Chemistry. PMID 29124931 DOI: 10.1021/Acs.Jafc.7B04721 |
0.33 |
|
| 2017 |
DeLoid GM, Wang Y, Kapronezai K, Lorente LR, Zhang R, Pyrgiotakis G, Konduru NV, Ericsson M, White JC, De La Torre-Roche R, Xiao H, McClements DJ, Demokritou P. An integrated methodology for assessing the impact of food matrix and gastrointestinal effects on the biokinetics and cellular toxicity of ingested engineered nanomaterials. Particle and Fibre Toxicology. 14: 40. PMID 29029643 DOI: 10.1186/S12989-017-0221-5 |
0.337 |
|
| 2017 |
Zhang R, Wu W, Zhang Z, Park Y, He L, Xing B, McClements DJ. Effect of the composition and structure of excipient emulsion on the bioaccessibility of pesticides residue in agricultural products. Journal of Agricultural and Food Chemistry. PMID 28914056 DOI: 10.1021/Acs.Jafc.7B02607 |
0.5 |
|
| 2017 |
Zhang Z, Zhang R, McClements DJ. Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels. Food Research International (Ottawa, Ont.). 100: 86-94. PMID 28888462 DOI: 10.1016/J.Foodres.2017.08.037 |
0.333 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins. Food Research International. 100: 175-185. PMID 28888438 DOI: 10.1016/J.Foodres.2017.08.029 |
0.64 |
|
| 2017 |
Chen F, Fan GQ, Zhang Z, Zhang R, Deng ZY, McClements DJ. Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate. Food Research International (Ottawa, Ont.). 100: 387-395. PMID 28873701 DOI: 10.1016/J.Foodres.2017.07.039 |
0.471 |
|
| 2017 |
Yang Y, Zhao C, Tian G, Lu C, Zhao S, Bao Y, McClements DJ, Xiao H, Zheng J. The effects of preheating and storage temperature on aroma profile and physical properties of citrus-oil emulsions. Journal of Agricultural and Food Chemistry. PMID 28820942 DOI: 10.1021/Acs.Jafc.7B03270 |
0.443 |
|
| 2017 |
Chung C, Sher A, Rousset P, McClements DJ. Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International (Ottawa, Ont.). 99: 770-777. PMID 28784543 DOI: 10.1016/J.Foodres.2017.06.060 |
0.484 |
|
| 2017 |
Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. Journal of Food Science. PMID 28753727 DOI: 10.1111/1750-3841.13812 |
0.38 |
|
| 2017 |
Gu L, Su Y, Zhang Z, Zheng B, Zhang R, McClements DJ, Yang YJ. Modulation of lipid digestion profiles using filled egg white protein microgels. Journal of Agricultural and Food Chemistry. PMID 28742332 DOI: 10.1021/Acs.Jafc.7B02674 |
0.477 |
|
| 2017 |
Ghaderi L, Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil. Journal of Applied Microbiology. 123: 832-840. PMID 28714250 DOI: 10.1111/Jam.13541 |
0.431 |
|
| 2017 |
McClements DJ, Xiao H. Designing food structure and composition to enhance nutraceutical bioactivity to support cancer inhibition. Seminars in Cancer Biology. PMID 28596014 DOI: 10.1016/J.Semcancer.2017.06.003 |
0.357 |
|
| 2017 |
Chan CKY, Zeeb B, McClements DJ, Weiss J. Impact of laccase on the colour stability of structured oil-in-water emulsions. Food Research International (Ottawa, Ont.). 97: 223-230. PMID 28578045 DOI: 10.1016/J.Foodres.2017.04.015 |
0.488 |
|
| 2017 |
McClements DJ, Xiao H, Demokritou P. Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticles. Advances in Colloid and Interface Science. PMID 28552424 DOI: 10.1016/J.Cis.2017.05.010 |
0.356 |
|
| 2017 |
Liang L, Chen F, Wang XG, Jin Q, Decker EA, McClements DJ. Physical and oxidative stability of flaxseed oil-in-water emulsions fabricated from sunflower lecithins: Impact of blending lecithins with different phospholipid profiles. Journal of Agricultural and Food Chemistry. PMID 28534401 DOI: 10.1021/Acs.Jafc.7B01469 |
0.648 |
|
| 2017 |
Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Research International (Ottawa, Ont.). 96: 84-93. PMID 28528111 DOI: 10.1016/J.Foodres.2017.03.015 |
0.457 |
|
| 2017 |
Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin). Food Research International (Ottawa, Ont.). 96: 103-112. PMID 28528089 DOI: 10.1016/J.Foodres.2017.03.013 |
0.533 |
|
| 2017 |
Song M, Lopez-Pena CL, McClements DJ, Decker EA, Xiao H. Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (ε-polylysine-pectin) in mice fed a high-fat diet. Food & Function. PMID 28475188 DOI: 10.1039/C7Fo00222J |
0.498 |
|
| 2017 |
Asker D, Weiss J, McClements DJ. Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis". Langmuir : the Acs Journal of Surfaces and Colloids. 33: 4878. PMID 28471178 DOI: 10.1021/Acs.Langmuir.7B00272 |
0.347 |
|
| 2017 |
Yang Y, Xiao H, McClements DJ. Impact of Lipid Phase on Bioavailability of Vitamin E in Emulsion-based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and Transformation. Journal of Agricultural and Food Chemistry. PMID 28447464 DOI: 10.1021/Acs.Jafc.7B00955 |
0.395 |
|
| 2017 |
Jafari SM, McClements DJ. Nanotechnology Approaches for Increasing Nutrient Bioavailability. Advances in Food and Nutrition Research. 81: 1-30. PMID 28317602 DOI: 10.1016/Bs.Afnr.2016.12.008 |
0.346 |
|
| 2017 |
Ebert S, Koo CK, Weiss J, McClements DJ. Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization: Caseinate-coated zein nanoparticles. Food Research International (Ottawa, Ont.). 92: 48-55. PMID 28290297 DOI: 10.1016/J.Foodres.2016.12.020 |
0.37 |
|
| 2017 |
Prichapan N, McClements DJ, Klinkesorn U. Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions. Food Research International (Ottawa, Ont.). 93: 26-32. PMID 28290277 DOI: 10.1016/J.Foodres.2017.01.007 |
0.477 |
|
| 2017 |
Yang Y, Zhao C, Chen J, Tian G, McClements DJ, Xiao H, Zheng J. Encapsulation of polymethoxyflavones in citrus oil emulsion-based delivery systems. Journal of Agricultural and Food Chemistry. PMID 28182421 DOI: 10.1021/Acs.Jafc.7B00147 |
0.455 |
|
| 2017 |
McClements DJ, Bai L, Chung C. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions. Annual Review of Food Science and Technology. PMID 28125353 DOI: 10.1146/Annurev-Food-030216-030154 |
0.323 |
|
| 2017 |
Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. Edible Nanoemulsions as Carriers of Active Ingredients: A Review. Annual Review of Food Science and Technology. 8: 439-466. PMID 28125342 DOI: 10.1146/annurev-food-030216-025908 |
0.41 |
|
| 2017 |
Salvia-Trujillo L, Fumiaki B, Park Y, McClements DJ. The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study. Food & Function. PMID 28116392 DOI: 10.1039/C6Fo01565D |
0.391 |
|
| 2017 |
Xia Z, McClements DJ, Xiao H. Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat Samples. Journal of Food Science. PMID 28103395 DOI: 10.1111/1750-3841.13599 |
0.382 |
|
| 2017 |
Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annual Review of Food Science and Technology. PMID 28068492 DOI: 10.1146/Annurev-Food-030216-025753 |
0.303 |
|
| 2017 |
Mun S, Kim J, McClements DJ, Kim YR, Choi Y. Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study. Food Chemistry. 219: 297-303. PMID 27765230 DOI: 10.1016/J.Foodchem.2016.09.158 |
0.437 |
|
| 2017 |
Ardalan A, Vala MH, Sarie H, Aliahmadi A, McClements DJ, Rafati H. Formulation and Evaluation of Food-Grade Antimicrobial Cinnamon Oil Nanoemulsions for Helicobacter pylori Eradication Journal of Bionanoscience. 11: 435-441. DOI: 10.1166/Jbns.2017.1463 |
0.402 |
|
| 2017 |
Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Nanoemulsification of Salvia officinalis Essential Oil; The Impact on the Antibacterial Activity in Liquid and Vapour Phase Journal of Bionanoscience. 11: 80-86. DOI: 10.1166/Jbns.2017.1407 |
0.38 |
|
| 2017 |
Surh J, Decker EA, McClements DJ. Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour International Journal of Food Science & Technology. 52: 1408-1416. DOI: 10.1111/Ijfs.13395 |
0.601 |
|
| 2017 |
Azarikia F, Abbasi S, Scanlon MG, McClements DJ. Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods International Journal of Food Properties. 2084-2095. DOI: 10.1080/10942912.2017.1362651 |
0.384 |
|
| 2017 |
Zhu YQ, Chen X, McClements DJ, Zou L, Liu W. Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content Journal of Dispersion Science and Technology. 39: 826-835. DOI: 10.1080/01932691.2017.1398660 |
0.477 |
|
| 2017 |
Mun S, McClements DJ. Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels Lwt. 80: 113-120. DOI: 10.1016/J.Lwt.2017.02.011 |
0.339 |
|
| 2017 |
Walker RM, Gumus CE, Decker EA, McClements DJ. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil Journal of Food Engineering. 211: 60-68. DOI: 10.1016/J.Jfoodeng.2017.05.004 |
0.608 |
|
| 2017 |
Chung C, Sher A, Rousset P, Decker EA, McClements DJ. Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners Journal of Food Engineering. 209: 1-11. DOI: 10.1016/J.Jfoodeng.2017.04.011 |
0.63 |
|
| 2017 |
Bai L, Liu F, Xu X, Huan S, Gu J, McClements DJ. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation Journal of Food Engineering. 207: 35-45. DOI: 10.1016/J.Jfoodeng.2017.03.021 |
0.303 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins Journal of Food Engineering. 207: 90-98. DOI: 10.1016/J.Jfoodeng.2017.03.019 |
0.576 |
|
| 2017 |
Yao M, McClements DJ, Zhao F, Craig RW, Xiao H. Controlling the gastrointestinal fate of nutraceutical and pharmaceutical-enriched lipid nanoparticles: From mixed micelles to chylomicrons Nanoimpact. 5: 13-21. DOI: 10.1016/J.Impact.2016.12.001 |
0.352 |
|
| 2017 |
Yao M, Wu J, Li B, Xiao H, McClements DJ, Li L. Microencapsulation of Lactobacillus salivarious Li01 for enhanced storage viability and targeted delivery to gut microbiota Food Hydrocolloids. 72: 228-236. DOI: 10.1016/J.Foodhyd.2017.05.033 |
0.335 |
|
| 2017 |
Zheng B, Zhang Z, Chen F, Luo X, McClements DJ. Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads Food Hydrocolloids. 71: 187-197. DOI: 10.1016/J.Foodhyd.2017.05.022 |
0.432 |
|
| 2017 |
Xu X, Liu W, Luo L, Liu C, McClements DJ. Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH Food Hydrocolloids. 72: 185-194. DOI: 10.1016/J.Foodhyd.2017.05.018 |
0.449 |
|
| 2017 |
Ma D, Tu Z, Wang H, Zhang Z, McClements DJ. Fabrication and characterization of nanoemulsion-coated microgels: Electrostatic deposition of lipid droplets on alginate beads Food Hydrocolloids. 71: 149-157. DOI: 10.1016/J.Foodhyd.2017.05.015 |
0.489 |
|
| 2017 |
Qin D, Yang X, Gao S, Yao J, McClements DJ. Influence of dietary fibers on lipid digestion: Comparison of single-stage and multiple-stage gastrointestinal models Food Hydrocolloids. 69: 382-392. DOI: 10.1016/J.Foodhyd.2017.03.004 |
0.352 |
|
| 2017 |
Chen E, Wu S, McClements DJ, Li B, Li Y. Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions Food Hydrocolloids. 69: 103-110. DOI: 10.1016/J.Foodhyd.2017.01.028 |
0.463 |
|
| 2017 |
Chen J, Li F, Li Z, McClements DJ, Xiao H. Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability Food Hydrocolloids. 69: 49-55. DOI: 10.1016/J.Foodhyd.2017.01.024 |
0.387 |
|
| 2017 |
Chung C, Sher A, Rousset P, McClements DJ. Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions Food Hydrocolloids. 67: 111-119. DOI: 10.1016/J.Foodhyd.2017.01.008 |
0.414 |
|
| 2017 |
Zhang Z, Zhang R, McClements DJ. Lactase (β-galactosidase) encapsulation in hydrogel beads with controlled internal pH microenvironments: Impact of bead characteristics on enzyme activity Food Hydrocolloids. 67: 85-93. DOI: 10.1016/J.Foodhyd.2017.01.005 |
0.362 |
|
| 2017 |
Bai L, Huan S, Li Z, McClements DJ. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum Food Hydrocolloids. 66: 144-153. DOI: 10.1016/J.Foodhyd.2016.12.019 |
0.487 |
|
| 2017 |
Zhang Z, Zhang R, Sun Q, Park Y, McClements DJ. Confocal fluorescence mapping of pH profile inside hydrogel beads (microgels) with controllable internal pH values Food Hydrocolloids. 65: 198-205. DOI: 10.1016/J.Foodhyd.2016.11.018 |
0.336 |
|
| 2017 |
Xu X, Luo L, Liu C, McClements DJ. Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature Food Hydrocolloids. 64: 112-122. DOI: 10.1016/J.Foodhyd.2016.11.005 |
0.501 |
|
| 2017 |
Huang X, Dai Y, Cai J, Zhong N, Xiao H, McClements DJ, Hu K. Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities Food Hydrocolloids. 64: 157-165. DOI: 10.1016/J.Foodhyd.2016.10.029 |
0.336 |
|
| 2017 |
Liu F, Ma C, McClements DJ, Gao Y. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution Food Hydrocolloids. 63: 625-634. DOI: 10.1016/J.Foodhyd.2016.09.041 |
0.329 |
|
| 2017 |
Xu X, Luo L, Liu C, Zhang Z, McClements DJ. Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects Food Hydrocolloids. 63: 301-308. DOI: 10.1016/J.Foodhyd.2016.09.005 |
0.385 |
|
| 2017 |
Chen F, Liang L, Zhang Z, Deng Z, Decker EA, McClements DJ. Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant Food Hydrocolloids. 63: 240-248. DOI: 10.1016/J.Foodhyd.2016.09.001 |
0.632 |
|
| 2017 |
McClements DJ. Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability Food Hydrocolloids. 68: 238-245. DOI: 10.1016/J.Foodhyd.2016.05.037 |
0.401 |
|
| 2017 |
Mun S, Kim J, McClements DJ, Kim YR, Choi Y. Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study Food Chemistry. 219: 297-303. DOI: 10.1016/j.foodchem.2016.09.158 |
0.325 |
|
| 2017 |
McClements DJ. The future of food colloids: Next-generation nanoparticle delivery systems Current Opinion in Colloid & Interface Science. 28: 7-14. DOI: 10.1016/J.Cocis.2016.12.002 |
0.313 |
|
| 2017 |
Gu L, Peng N, Chang C, McClements DJ, Su Y, Yang Y. Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins Food Biophysics. 12: 198-210. DOI: 10.1007/S11483-017-9476-5 |
0.452 |
|
| 2017 |
Gumus CE, Decker EA, McClements DJ. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins Food Biophysics. 12: 186-197. DOI: 10.1007/S11483-017-9475-6 |
0.642 |
|
| 2017 |
Pool H, Luna-Barcenas G, McClements DJ, Mendoza S. Development of polymethacrylate nanospheres as targeted delivery systems for catechin within the gastrointestinal tract Journal of Nanoparticle Research. 19: 324. DOI: 10.1007/S11051-017-4007-3 |
0.403 |
|
| 2016 |
Mun S, Park S, Kim YR, McClements DJ. Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties. Food Research International (Ottawa, Ont.). 87: 18-24. PMID 29606239 DOI: 10.1016/j.foodres.2016.06.008 |
0.315 |
|
| 2016 |
Huang X, Huang X, Gong Y, Xiao H, McClements DJ, Hu K. Enhancement of curcumin water dispersibility and antioxidant activity using core-shell protein-polysaccharide nanoparticles. Food Research International (Ottawa, Ont.). 87: 1-9. PMID 29606228 DOI: 10.1016/J.Foodres.2016.06.009 |
0.377 |
|
| 2016 |
McClements DJ, DeLoid G, Pyrgiotakis G, Shatkin JA, Xiao H, Demokritou P. The Role of the Food Matrix and Gastrointestinal Tract in the assessment of biological properties of ingested engineered nanomaterials (iENMs): State of the science and knowledge gaps. Nanoimpact. 3: 47-57. PMID 29568810 DOI: 10.1016/J.Impact.2016.10.002 |
0.325 |
|
| 2016 |
Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Research International (Ottawa, Ont.). 85: 162-169. PMID 29544831 DOI: 10.1016/J.Foodres.2016.04.038 |
0.62 |
|
| 2016 |
McClements DJ, Saliva-Trujillo L, Zhang R, Zhang Z, Zou L, Yao M, Xiao H. Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions. Food Research International (Ottawa, Ont.). 88: 140-152. PMID 28847393 DOI: 10.1016/J.Foodres.2015.11.017 |
0.451 |
|
| 2016 |
Li Q, Li T, Liu C, Chen J, Zhang R, Zhang Z, Dai T, McClements DJ. Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes. Food Research International (Ottawa, Ont.). 89: 320-329. PMID 28460921 DOI: 10.1016/J.Foodres.2016.08.014 |
0.429 |
|
| 2016 |
Saberi AH, Fang Y, McClements DJ. Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification. Food Research International (Ottawa, Ont.). 89: 296-301. PMID 28460918 DOI: 10.1016/J.Foodres.2016.08.011 |
0.505 |
|
| 2016 |
McClements DJ. Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Advances in Colloid and Interface Science. 240: 31-59. PMID 28034309 DOI: 10.1016/J.Cis.2016.12.005 |
0.343 |
|
| 2016 |
Zhang Z, Chen F, Zhang R, Deng Z, McClements DJ. Encapsulation of Pancreatic Lipase in Hydrogel Beads with Self-Regulating Internal pH Microenvironments: Retention of Lipase Activity after Exposure to Gastric Conditions. Journal of Agricultural and Food Chemistry. PMID 27966930 DOI: 10.1021/Acs.Jafc.6B04644 |
0.335 |
|
| 2016 |
Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation. Journal of Agricultural and Food Chemistry. PMID 27936671 DOI: 10.1021/Acs.Jafc.6B04413 |
0.633 |
|
| 2016 |
Kharat M, Du Z, Zhang G, McClements DJ. Physical and chemical stability of curcumin in aqueous solutions and emulsions: Impact of pH, temperature, and molecular environment. Journal of Agricultural and Food Chemistry. PMID 27935709 DOI: 10.1021/Acs.Jafc.6B04815 |
0.475 |
|
| 2016 |
Luo X, Zhou Y, Bai L, Liu F, Deng Y, McClements DJ. Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability. Journal of Colloid and Interface Science. 490: 328-335. PMID 27914331 DOI: 10.1016/J.Jcis.2016.11.057 |
0.434 |
|
| 2016 |
McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food & Function. PMID 27501417 DOI: 10.1039/C6Fo00764C |
0.352 |
|
| 2016 |
Xu X, Zhong J, Chen J, Liu C, Luo L, Luo S, Wu L, McClements DJ. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chemistry. 213: 700-7. PMID 27451237 DOI: 10.1016/J.Foodchem.2016.07.047 |
0.409 |
|
| 2016 |
Uluata S, McClements DJ, Decker EA. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency. Food Chemistry. 213: 457-61. PMID 27451204 DOI: 10.1016/J.Foodchem.2016.06.103 |
0.56 |
|
| 2016 |
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry. 212: 596-603. PMID 27374573 DOI: 10.1016/J.Foodchem.2016.06.025 |
0.338 |
|
| 2016 |
Bai L, McClements DJ. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids. Journal of Colloid and Interface Science. 479: 71-79. PMID 27372634 DOI: 10.1016/J.Jcis.2016.06.047 |
0.523 |
|
| 2016 |
Qin D, Yang X, Gao S, Yao J, McClements DJ. Influence of Hydrocolloids (Dietary Fibers) on Lipid Digestion of Protein-Stabilized Emulsions: Comparison of Neutral, Anionic, and Cationic Polysaccharides. Journal of Food Science. PMID 27300319 DOI: 10.1111/1750-3841.13361 |
0.397 |
|
| 2016 |
Salvia-Trujillo L, McClements DJ. Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size. Food Chemistry. 210: 295-304. PMID 27211650 DOI: 10.1016/J.Foodchem.2016.04.125 |
0.445 |
|
| 2016 |
Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chemistry. 210: 242-8. PMID 27211644 DOI: 10.1016/J.Foodchem.2016.04.075 |
0.589 |
|
| 2016 |
Salvia-Trujillo L, McClements DJ. Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions. Journal of Agricultural and Food Chemistry. 64: 4639-47. PMID 27198626 DOI: 10.1021/Acs.Jafc.6B00804 |
0.347 |
|
| 2016 |
McClements DJ, Gumus CE. Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science. 234: 3-26. PMID 27181392 DOI: 10.1016/J.Cis.2016.03.002 |
0.475 |
|
| 2016 |
Yeung TW, Üçok EF, Tiani KA, McClements DJ, Sela DA. Microencapsulation in Alginate and Chitosan Microgels to Enhance Viability of Bifidobacterium longum for Oral Delivery. Frontiers in Microbiology. 7: 494. PMID 27148184 DOI: 10.3389/Fmicb.2016.00494 |
0.371 |
|
| 2016 |
Chen X, Zou L, Liu W, McClements DJ. Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study. Journal of Agricultural and Food Chemistry. PMID 27136205 DOI: 10.1021/Acs.Jafc.6B01056 |
0.47 |
|
| 2016 |
Liu F, Wang D, Sun C, McClements DJ, Gao Y. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chemistry. 205: 129-39. PMID 27006223 DOI: 10.1016/J.Foodchem.2016.02.155 |
0.427 |
|
| 2016 |
Aboalnaja KO, Yaghmoor S, Kumosani TA, McClements DJ. Utilization of nanoemulsions to enhance bioactivity of pharmaceuticals, supplements, and nutraceuticals: Nanoemulsion delivery systems and nanoemulsion excipient systems. Expert Opinion On Drug Delivery. 13: 1327-36. PMID 26984045 DOI: 10.1517/17425247.2016.1162154 |
0.362 |
|
| 2016 |
Komaiko J, Sastrosubroto A, McClements DJ. Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids. Food Chemistry. 203: 331-339. PMID 26948622 DOI: 10.1016/j.foodchem.2016.02.080 |
0.401 |
|
| 2016 |
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry. 201: 14-22. PMID 26868542 DOI: 10.1016/J.Foodchem.2016.01.051 |
0.379 |
|
| 2016 |
Zhang Z, Zhang R, Chen L, McClements DJ. Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity. Food Chemistry. 200: 69-75. PMID 26830562 DOI: 10.1016/J.Foodchem.2016.01.014 |
0.33 |
|
| 2016 |
Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. Journal of Food Science. PMID 26816342 DOI: 10.1111/1750-3841.13227 |
0.45 |
|
| 2016 |
Homma R, Johnson DR, McClements DJ, Decker EA. Influence of iron solubility and charged surface-active compounds on lipid oxidation in fatty acid ethyl esters containing association colloids. Food Chemistry. 199: 862-9. PMID 26776045 DOI: 10.1016/J.Foodchem.2015.12.014 |
0.451 |
|
| 2016 |
Cui L, Cho HT, McClements DJ, Decker EA, Park Y. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions. Food Chemistry. 197: 1130-5. PMID 26675849 DOI: 10.1016/J.Foodchem.2015.11.099 |
0.564 |
|
| 2016 |
Davidov-Pardo G, Gumus CE, McClements DJ. Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability. Food Chemistry. 196: 821-7. PMID 26593560 DOI: 10.1016/J.Foodchem.2015.10.018 |
0.421 |
|
| 2016 |
Moghimi R, Ghaderi L, Rafati H, Aliahmadi A, McClements DJ. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry. 194: 410-5. PMID 26471573 DOI: 10.1016/J.Foodchem.2015.07.139 |
0.438 |
|
| 2016 |
Lopez-Pena CL, Zheng B, Sela DA, Decker EA, Xiao H, McClements DJ. Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model. Food Chemistry. 192: 857-64. PMID 26304421 DOI: 10.1016/J.Foodchem.2015.07.054 |
0.618 |
|
| 2016 |
Salvia-Trujillo L, Martin-Belloso O, McClements DJ, Julian McClements D. Excipient nanoemulsions for improving oral bioavailability of bioactives Nanomaterials. 6: 1-16. DOI: 10.3390/Nano6010017 |
0.337 |
|
| 2016 |
Zhang Z, Zhang R, Zou L, McClements DJ. Tailoring lipid digestion profiles using combined delivery systems: mixtures of nanoemulsions and filled hydrogel beads Rsc Advances. 6: 65631-65637. DOI: 10.1039/C6Ra10156A |
0.36 |
|
| 2016 |
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions Rsc Advances. 6: 3126-3136. DOI: 10.1039/C5Ra22834D |
0.326 |
|
| 2016 |
Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens Lwt - Food Science and Technology. 71: 69-76. DOI: 10.1016/J.Lwt.2016.03.018 |
0.433 |
|
| 2016 |
Zou L, Zhang Z, Zhang R, Liu W, Liu C, Xiao H, McClements DJ. Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance Journal of Food Engineering. 178: 81-89. DOI: 10.1016/J.Jfoodeng.2016.01.010 |
0.358 |
|
| 2016 |
Wu J, McClements DJ, Chen J, Hu X, Liu C. Improvement in nutritional attributes of rice using superheated steam processing Journal of Functional Foods. 24: 338-350. DOI: 10.1016/J.Jff.2016.04.019 |
0.36 |
|
| 2016 |
Wu J, McClements DJ, Chen J, Liu W, Luo S, Liu C. Improvement in storage stability of lightly milled rice using superheated steam processing Journal of Cereal Science. 71: 130-137. DOI: 10.1016/J.Jcs.2016.08.006 |
0.314 |
|
| 2016 |
Bai L, McClements DJ. Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers Journal of Colloid and Interface Science. 466: 206-212. DOI: 10.1016/J.Jcis.2015.12.039 |
0.372 |
|
| 2016 |
Zhang R, McClements DJ. Enhancing nutraceutical bioavailability by controlling the composition and structure of gastrointestinal contents: Emulsion-based delivery and excipient systems Food Structure. 10: 21-36. DOI: 10.1016/J.Foostr.2016.07.006 |
0.369 |
|
| 2016 |
Mun S, Park S, Kim YR, McClements DJ. Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties Food Research International. 87: 18-24. DOI: 10.1016/J.Foodres.2016.06.008 |
0.406 |
|
| 2016 |
Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers Food Research International. 85: 162-169. DOI: 10.1016/j.foodres.2016.04.038 |
0.569 |
|
| 2016 |
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles Food Research International. 81: 74-82. DOI: 10.1016/J.Foodres.2015.12.035 |
0.375 |
|
| 2016 |
Bai L, Huan S, Gu J, McClements DJ. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides Food Hydrocolloids. 61: 703-711. DOI: 10.1016/J.Foodhyd.2016.06.035 |
0.443 |
|
| 2016 |
Liu F, Ma C, McClements DJ, Gao Y. Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions: Impact on formation, stability, and bioaccessibility of β-carotene emulsions Food Hydrocolloids. 61: 578-588. DOI: 10.1016/J.Foodhyd.2016.05.031 |
0.383 |
|
| 2016 |
Xu X, Liu W, Liu C, Luo L, Chen J, Luo S, McClements DJ, Wu L. Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin Food Hydrocolloids. 61: 251-260. DOI: 10.1016/J.Foodhyd.2016.05.023 |
0.433 |
|
| 2016 |
Chang Y, McClements DJ. Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80 Food Hydrocolloids. 61: 92-101. DOI: 10.1016/J.Foodhyd.2016.04.047 |
0.529 |
|
| 2016 |
Zhang Z, Zhang R, McClements DJ. Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility Food Hydrocolloids. 61: 1-10. DOI: 10.1016/J.Foodhyd.2016.04.036 |
0.43 |
|
| 2016 |
Gumus CE, Davidov-Pardo G, McClements DJ. Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate Food Hydrocolloids. 60: 38-49. DOI: 10.1016/J.Foodhyd.2016.03.021 |
0.525 |
|
| 2016 |
Zhang Z, Zhang R, Zou L, McClements DJ. Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release Food Hydrocolloids. 58: 308-315. DOI: 10.1016/J.Foodhyd.2016.03.015 |
0.354 |
|
| 2016 |
Zhang Z, Zhang R, Zou L, Chen L, Ahmed Y, Al Bishri W, Balamash K, McClements DJ. Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility Food Hydrocolloids. 58: 160-170. DOI: 10.1016/J.Foodhyd.2016.02.036 |
0.395 |
|
| 2016 |
Chang Y, McClements DJ. Characterization of mucin - lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions Food Hydrocolloids. 56: 425-433. DOI: 10.1016/J.Foodhyd.2015.12.034 |
0.527 |
|
| 2016 |
Chang Y, Hu Y, McClements DJ. Competitive adsorption and displacement of anionic polysaccharides (fucoidan and gum arabic) on the surface of protein-coated lipid droplets Food Hydrocolloids. 52: 820-826. DOI: 10.1016/J.Foodhyd.2015.08.023 |
0.433 |
|
| 2016 |
Salvia-Trujillo L, Decker EA, McClements DJ. Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate Food Hydrocolloids. 52: 690-698. DOI: 10.1016/J.Foodhyd.2015.07.035 |
0.656 |
|
| 2016 |
Espinal-Ruiz M, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins Food Hydrocolloids. 52: 329-342. DOI: 10.1016/J.Foodhyd.2015.05.042 |
0.459 |
|
| 2016 |
Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (-)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions Food Chemistry. 210: 242-248. DOI: 10.1016/j.foodchem.2016.04.075 |
0.533 |
|
| 2016 |
Komaiko J, Sastrosubroto A, McClements DJ. Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids Food Chemistry. 203: 331-339. DOI: 10.1016/J.Foodchem.2016.02.080 |
0.442 |
|
| 2016 |
Lopez-Pena CL, Zheng B, Sela DA, Decker EA, Xiao H, McClements DJ. Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model Food Chemistry. 192: 857-864. DOI: 10.1016/j.foodchem.2015.07.054 |
0.443 |
|
| 2016 |
Cheng W, McClements DJ. Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets Colloids and Surfaces a: Physicochemical and Engineering Aspects. 511: 172-179. DOI: 10.1016/J.Colsurfa.2016.09.085 |
0.518 |
|
| 2016 |
Gao S, McClements DJ. Formation and stability of solid lipid nanoparticles fabricated using phase inversion temperature method Colloids and Surfaces a: Physicochemical and Engineering Aspects. 499: 79-87. DOI: 10.1016/J.Colsurfa.2016.03.065 |
0.378 |
|
| 2016 |
Ozturk B, McClements DJ. Progress in natural emulsifiers for utilization in food emulsions Current Opinion in Food Science. 7: 1-6. DOI: 10.1016/J.Cofs.2015.07.008 |
0.369 |
|
| 2016 |
Liu X, McClements DJ, Cao Y, Xiao H. Chemical and Physical Stability of Astaxanthin-Enriched Emulsion-Based Delivery Systems Food Biophysics. 11: 302-310. DOI: 10.1007/S11483-016-9443-6 |
0.433 |
|
| 2016 |
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Zhang G, Xiao H, McClements DJ. Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility Food Biophysics. 1-13. DOI: 10.1007/S11483-016-9432-9 |
0.492 |
|
| 2016 |
Zhang R, Zhang Z, Kumosani T, Khoja S, Abualnaja KO, McClements DJ. Encapsulation of β-carotene in Nanoemulsion-Based Delivery Systems Formed by Spontaneous Emulsification: Influence of Lipid Composition on Stability and Bioaccessibility Food Biophysics. 1-11. DOI: 10.1007/S11483-016-9426-7 |
0.495 |
|
| 2016 |
Zou L, Zheng B, Zhang R, Zhang Z, Liu W, Liu C, Xiao H, McClements DJ. Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions Food Biophysics. 1-12. DOI: 10.1007/S11483-016-9425-8 |
0.412 |
|
| 2016 |
Uluata S, Decker EA, McClements DJ. Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability Food Biophysics. 11: 52-59. DOI: 10.1007/S11483-015-9416-1 |
0.538 |
|
| 2015 |
Wu BC, McClements DJ. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Research International (Ottawa, Ont.). 76: 777-786. PMID 28455063 DOI: 10.1016/j.foodres.2015.06.034 |
0.343 |
|
| 2015 |
Lopez-Pena CL, Song M, Xiao H, Decker EA, McClements DJ. Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study. Food Research International (Ottawa, Ont.). 76: 769-776. PMID 28455062 DOI: 10.1016/J.Foodres.2015.06.036 |
0.549 |
|
| 2015 |
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International (Ottawa, Ont.). 76: 761-768. PMID 28455061 DOI: 10.1016/J.Foodres.2015.07.003 |
0.403 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study. Food Research International (Ottawa, Ont.). 75: 71-78. PMID 28454974 DOI: 10.1016/j.foodres.2015.05.014 |
0.569 |
|
| 2015 |
Lopez-Pena CL, McClements DJ. Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study. Food Research International (Ottawa, Ont.). 75: 34-40. PMID 28454965 DOI: 10.1016/j.foodres.2015.05.025 |
0.343 |
|
| 2015 |
Tangsrianugul N, Suphantharika M, McClements DJ. Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch. Food Research International (Ottawa, Ont.). 78: 79-87. PMID 28433320 DOI: 10.1016/J.Foodres.2015.11.004 |
0.422 |
|
| 2015 |
Azarikia F, Wu BC, Abbasi S, McClements DJ. Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability. Food Research International (Ottawa, Ont.). 78: 18-26. PMID 28433280 DOI: 10.1016/J.Foodres.2015.11.013 |
0.383 |
|
| 2015 |
Wu BC, McClements DJ. Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin. Food Research International (Ottawa, Ont.). 78: 177-185. PMID 28433279 DOI: 10.1016/J.Foodres.2015.10.020 |
0.324 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion. Food Research International (Ottawa, Ont.). 74: 131-139. PMID 28411977 DOI: 10.1016/J.Foodres.2015.04.022 |
0.632 |
|
| 2015 |
Chen J, Song M, Wu X, Zheng J, He L, McClements DJ, Decker EA, Xiao H. Direct Fluorescent Detection of a Polymethoxyflavone in Cell Culture and Mouse Tissue. Journal of Agricultural and Food Chemistry. PMID 26618604 DOI: 10.1021/Acs.Jafc.5B04484 |
0.436 |
|
| 2015 |
Yeung TW, Arroyo-Maya IJ, McClements DJ, Sela DA. Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads. Food & Function. PMID 26611443 DOI: 10.1039/C5Fo00801H |
0.354 |
|
| 2015 |
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancing nutraceutical bioavailability from raw and cooked vegetables using excipient emulsions: Influence of lipid type on carotenoid bioaccessibility from carrots. Journal of Agricultural and Food Chemistry. PMID 26585671 DOI: 10.1021/Acs.Jafc.5B04691 |
0.636 |
|
| 2015 |
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 & Function. PMID 26583923 DOI: 10.1039/C5Fo01172H |
0.653 |
|
| 2015 |
Komaiko J, Sastrosubroto A, McClements DJ. Formation of Oil-in-Water Emulsions from Natural Emulsifiers Using Spontaneous Emulsification: Sunflower Phospholipids. Journal of Agricultural and Food Chemistry. PMID 26528859 DOI: 10.1021/Acs.Jafc.5B03824 |
0.479 |
|
| 2015 |
Homma R, Suzuki K, Cui L, McClements DJ, Decker EA. Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters. Journal of Agricultural and Food Chemistry. PMID 26506263 DOI: 10.1021/Acs.Jafc.5B03807 |
0.561 |
|
| 2015 |
Uluata S, McClements DJ, Decker EA. Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants. Journal of Agricultural and Food Chemistry. 63: 9333-40. PMID 26452408 DOI: 10.1021/Acs.Jafc.5B03572 |
0.589 |
|
| 2015 |
Saberi AH, Fang Y, McClements DJ. Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification. Soft Matter. PMID 26431057 DOI: 10.1039/C5Sm02221E |
0.432 |
|
| 2015 |
Thanonkaew A, Wongyai S, Decker EA, McClements DJ. Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion. Journal of Food Science and Technology. 52: 6520-8. PMID 26396397 DOI: 10.1007/S13197-015-1743-1 |
0.627 |
|
| 2015 |
Liu X, Bi J, Xiao H, McClements DJ. Increasing Carotenoid Bioaccessibility from Yellow Peppers Using Excipient Emulsions: Impact of Lipid Type and Thermal Processing. Journal of Agricultural and Food Chemistry. 63: 8534-43. PMID 26357977 DOI: 10.1021/Acs.Jafc.5B04217 |
0.477 |
|
| 2015 |
Davidov-Pardo G, Joye IJ, Espinal-Ruiz M, McClements DJ. Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation. Journal of Agricultural and Food Chemistry. 63: 8510-8. PMID 26335612 DOI: 10.1021/Acs.Jafc.5B02699 |
0.37 |
|
| 2015 |
Yao M, He L, McClements DJ, Xiao H. Uptake of Gold Nanoparticles by Intestinal Epithelial Cells: Impact of Particle Size on Their Absorption, Accumulation, and Toxicity. Journal of Agricultural and Food Chemistry. PMID 26313743 DOI: 10.1021/Acs.Jafc.5B03242 |
0.303 |
|
| 2015 |
Joye IJ, McClements DJ. Biopolymer-based delivery systems: Challenges and opportunities. Current Topics in Medicinal Chemistry. PMID 26303423 DOI: 10.2174/1568026615666150825143130 |
0.357 |
|
| 2015 |
Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food & Function. 6: 2475-86. PMID 26165514 DOI: 10.1039/C5Fo00606F |
0.473 |
|
| 2015 |
McClements DJ. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability. Journal of Food Science. 80: N1602-11. PMID 26073042 DOI: 10.1111/1750-3841.12919 |
0.344 |
|
| 2015 |
Saberi AH, Zeeb B, Weiss J, McClements DJ. Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition. Journal of Colloid and Interface Science. 455: 172-8. PMID 26070187 DOI: 10.1016/J.Jcis.2015.05.037 |
0.506 |
|
| 2015 |
Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic. Food Chemistry. 188: 256-63. PMID 26041190 DOI: 10.1016/J.Foodchem.2015.05.005 |
0.398 |
|
| 2015 |
McClements DJ. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Advances in Nutrition (Bethesda, Md.). 6: 338S-52S. PMID 25979507 DOI: 10.3945/An.114.006999 |
0.307 |
|
| 2015 |
Vieira SA, McClements DJ, Decker EA. Challenges of utilizing healthy fats in foods. Advances in Nutrition (Bethesda, Md.). 6: 309S-17S. PMID 25979504 DOI: 10.3945/An.114.006965 |
0.511 |
|
| 2015 |
Ozturk B, Argin S, Ozilgen M, McClements DJ. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility. Food Chemistry. 187: 499-506. PMID 25977056 DOI: 10.1016/J.Foodchem.2015.04.065 |
0.455 |
|
| 2015 |
Joye IJ, Davidov-Pardo G, Ludescher RD, McClements DJ. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins. Food Chemistry. 185: 261-7. PMID 25952867 DOI: 10.1016/J.Foodchem.2015.03.128 |
0.323 |
|
| 2015 |
Saberi AH, Fang Y, McClements DJ. Thermal reversibility of vitamin E-enriched emulsion-based delivery systems produced using spontaneous emulsification. Food Chemistry. 185: 254-60. PMID 25952866 DOI: 10.1016/J.Foodchem.2015.03.080 |
0.346 |
|
| 2015 |
Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Matalanis A, McClements DJ, Decker EA, Jiménez-Colmenero F. Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them. Food Chemistry. 184: 207-13. PMID 25872446 DOI: 10.1016/J.Foodchem.2015.03.093 |
0.825 |
|
| 2015 |
Zeeb B, Herz E, McClements DJ, Weiss J. Reprint of: Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. Journal of Colloid and Interface Science. 449: 13-20. PMID 25865241 DOI: 10.1016/J.Jcis.2014.12.005 |
0.379 |
|
| 2015 |
McClements J, McClements DJ. Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability and Functionality of Edible Nanoparticles. Critical Reviews in Food Science and Nutrition. 0. PMID 25850035 DOI: 10.1080/10408398.2014.970267 |
0.314 |
|
| 2015 |
Hu K, Huang X, Gao Y, Huang X, Xiao H, McClements DJ. Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles. Food Chemistry. 182: 275-81. PMID 25842338 DOI: 10.1016/J.Foodchem.2015.03.009 |
0.316 |
|
| 2015 |
Davidov-Pardo G, Joye IJ, McClements DJ. Food-grade protein-based nanoparticles and microparticles for bioactive delivery: fabrication, characterization, and utilization. Advances in Protein Chemistry and Structural Biology. 98: 293-325. PMID 25819283 DOI: 10.1016/Bs.Apcsb.2014.11.004 |
0.37 |
|
| 2015 |
Cui L, McClements DJ, Decker EA. Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil. Journal of Agricultural and Food Chemistry. 63: 3288-94. PMID 25768290 DOI: 10.1021/Acs.Jafc.5B00243 |
0.531 |
|
| 2015 |
Zeeb B, Weiss J, McClements DJ. Electrostatic modulation and enzymatic cross-linking of interfacial layers impacts gastrointestinal fate of multilayer emulsions. Food Chemistry. 180: 257-64. PMID 25766826 DOI: 10.1016/J.Foodchem.2015.02.048 |
0.365 |
|
| 2015 |
Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Critical Reviews in Food Science and Nutrition. 0. PMID 25748819 DOI: 10.1080/10408398.2013.792236 |
0.316 |
|
| 2015 |
McClements DJ. Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science. 219: 27-53. PMID 25747522 DOI: 10.1016/J.Cis.2015.02.002 |
0.35 |
|
| 2015 |
Helgason T, Salminen H, Kristbergsson K, McClements DJ, Weiss J. Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance. Journal of Colloid and Interface Science. 448: 114-22. PMID 25723787 DOI: 10.1016/J.Jcis.2015.02.010 |
0.352 |
|
| 2015 |
Uluata S, McClements DJ, Decker EA. How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 63: 1819-24. PMID 25650525 DOI: 10.1021/Jf5053942 |
0.524 |
|
| 2015 |
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. 11: 2228-36. PMID 25646949 DOI: 10.1039/C4Sm02791D |
0.49 |
|
| 2015 |
Zou L, Liu W, Liu C, Xiao H, McClements DJ. Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions. Journal of Agricultural and Food Chemistry. 63: 2052-62. PMID 25639191 DOI: 10.1021/Jf506149F |
0.464 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chemistry. 175: 249-57. PMID 25577077 DOI: 10.1016/J.Foodchem.2014.11.112 |
0.609 |
|
| 2015 |
Xia Z, McClements DJ, Xiao H. Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibility. Journal of Agricultural and Food Chemistry. 63: 990-7. PMID 25560778 DOI: 10.1021/Jf504673V |
0.329 |
|
| 2015 |
Mun S, Kim YR, McClements DJ. Control of β-carotene bioaccessibility using starch-based filled hydrogels Food Chemistry. 173: 454-461. PMID 25466045 DOI: 10.1016/J.Foodchem.2014.10.053 |
0.423 |
|
| 2015 |
Chang Y, McLandsborough L, McClements DJ. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate). Food Chemistry. 172: 298-304. PMID 25442557 DOI: 10.1016/J.Foodchem.2014.09.081 |
0.443 |
|
| 2015 |
Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food & Function. 6: 42-55. PMID 25384961 DOI: 10.1039/C4Fo00723A |
0.56 |
|
| 2015 |
Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of α-tocopherol acetate encapsulated in emulsion-based delivery systems. Food & Function. 6: 84-97. PMID 25312787 DOI: 10.1039/C4Fo00725E |
0.577 |
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| 2015 |
Guttoff M, Saberi AH, McClements DJ. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability. Food Chemistry. 171: 117-22. PMID 25308650 DOI: 10.1016/J.Foodchem.2014.08.087 |
0.483 |
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| 2015 |
Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MM, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food & Function. 6: 125-34. PMID 25284307 DOI: 10.1039/C4Fo00422A |
0.432 |
|
| 2015 |
Davidov-Pardo G, McClements DJ. Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification. Food Chemistry. 167: 205-12. PMID 25148980 DOI: 10.1016/J.Foodchem.2014.06.082 |
0.456 |
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| 2015 |
Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Critical Reviews in Food Science and Nutrition. 55: 183-201. PMID 24915410 DOI: 10.1080/10408398.2011.650335 |
0.549 |
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| 2015 |
Mcclements DJ, Zou L, Zhang R, Salvia-Trujillo L, Kumosani T, Xiao H. Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability Comprehensive Reviews in Food Science and Food Safety. 14: 824-847. DOI: 10.1111/1541-4337.12170 |
0.343 |
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| 2015 |
Wu BC, McClements DJ. Modulating the morphology of hydrogel particles by thermal annealing: Mixed biopolymer electrostatic complexes Journal of Physics D: Applied Physics. 48. DOI: 10.1088/0022-3727/48/43/434002 |
0.375 |
|
| 2015 |
Charoen R, Jangchud A, Jangchud K, Harnsilawat T, McClements DJ. The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers Drying Technology. 33: 479-492. DOI: 10.1080/07373937.2014.962142 |
0.509 |
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| 2015 |
Chen J, Zheng J, Decker EA, McClements DJ, Xiao H. Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles Rsc Advances. 5: 73892-73900. DOI: 10.1039/C5Ra13503F |
0.576 |
|
| 2015 |
Walker RM, Decker EA, McClements DJ. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size Journal of Food Engineering. 164: 10-20. DOI: 10.1016/J.Jfoodeng.2015.04.028 |
0.643 |
|
| 2015 |
Chung C, McClements DJ. Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions Journal of Food Engineering. 158: 13-21. DOI: 10.1016/J.Jfoodeng.2015.02.028 |
0.394 |
|
| 2015 |
Sung MR, Xiao H, Decker EA, McClements DJ. Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method Journal of Food Engineering. 155: 16-21. DOI: 10.1016/J.Jfoodeng.2015.01.007 |
0.61 |
|
| 2015 |
Komaiko J, McClements DJ. Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size Journal of Food Engineering. 146: 122-128. DOI: 10.1016/J.Jfoodeng.2014.09.003 |
0.489 |
|
| 2015 |
Salvia-Trujillo L, Sun Q, Um BH, Park Y, McClements DJ. In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type Journal of Functional Foods. 17: 293-304. DOI: 10.1016/J.Jff.2015.05.035 |
0.469 |
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| 2015 |
Zou L, Zheng B, Liu W, Liu C, Xiao H, McClements DJ. Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin Journal of Functional Foods. 15: 72-83. DOI: 10.1016/J.Jff.2015.02.044 |
0.479 |
|
| 2015 |
Sun Y, Xia Z, Zheng J, Qiu P, Zhang L, McClements DJ, Xiao H. Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene Journal of Functional Foods. 13: 61-70. DOI: 10.1016/J.Jff.2014.12.030 |
0.45 |
|
| 2015 |
Lopez-Pena CL, Song M, Xiao H, Decker EA, McClements DJ. Potential impact of biopolymers (ε-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study Food Research International. DOI: 10.1016/j.foodres.2015.06.036 |
0.407 |
|
| 2015 |
Wu Bc, McClements DJ. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers Food Research International. DOI: 10.1016/J.Foodres.2015.06.034 |
0.428 |
|
| 2015 |
Lopez-Pena CL, McClements DJ. Impact of a food-grade cationic biopolymer (ε-polylysine) on the digestion of emulsified lipids: In vitro study Food Research International. 75: 34-40. DOI: 10.1016/J.Foodres.2015.05.025 |
0.457 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study Food Research International. 75: 71-78. DOI: 10.1016/J.Foodres.2015.05.014 |
0.617 |
|
| 2015 |
Qiu C, Zhao M, Decker EA, McClements DJ. Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion Food Research International. 74: 131-139. DOI: 10.1016/j.foodres.2015.04.022 |
0.562 |
|
| 2015 |
Wu Bc, McClements DJ. Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin Food Research International. 72: 231-240. DOI: 10.1016/J.Foodres.2015.02.028 |
0.394 |
|
| 2015 |
Zhang Z, Zhang R, Tong Q, Decker EA, McClements DJ. Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels Food Research International. 69: 274-280. DOI: 10.1016/J.Foodres.2015.01.004 |
0.642 |
|
| 2015 |
Arroyo-Maya IJ, McClements DJ. Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties Food Research International. 69: 1-8. DOI: 10.1016/J.Foodres.2014.12.005 |
0.337 |
|
| 2015 |
Saberi AH, McClements DJ. Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant-oil-water mixtures: Phase inversion temperature method Food Hydrocolloids. 51: 441-448. DOI: 10.1016/J.Foodhyd.2015.06.001 |
0.456 |
|
| 2015 |
Chen H, An Y, Yan X, McClements DJ, Li B, Li Y. Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence ofhydroxypropyl methylcellulose and thermal processing Food Hydrocolloids. 51: 395-404. DOI: 10.1016/J.Foodhyd.2015.05.032 |
0.345 |
|
| 2015 |
Chang Y, McClements DJ. Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions Food Hydrocolloids. 51: 252-260. DOI: 10.1016/J.Foodhyd.2015.05.014 |
0.525 |
|
| 2015 |
Zeeb B, Saberi AH, Weiss J, McClements DJ. Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release Food Hydrocolloids. 50: 27-36. DOI: 10.1016/J.Foodhyd.2015.02.041 |
0.406 |
|
| 2015 |
Joye IJ, Davidov-Pardo G, McClements DJ. Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality Food Hydrocolloids. 49: 127-134. DOI: 10.1016/J.Foodhyd.2015.02.038 |
0.381 |
|
| 2015 |
Wu Bc, McClements DJ. Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics Food Hydrocolloids. 47: 87-93. DOI: 10.1016/J.Foodhyd.2015.01.021 |
0.395 |
|
| 2015 |
Komaiko J, McClements DJ. Food-grade nanoemulsion filled hydrogels formed by spontaneous emulsification and gelation: Optical properties, rheology, and stability Food Hydrocolloids. 46: 67-75. DOI: 10.1016/J.Foodhyd.2014.12.031 |
0.449 |
|
| 2015 |
Zeeb B, Lopez-Pena CL, Weiss J, McClements DJ. Controlling lipid digestion using enzyme-induced crosslinking ofbiopolymer interfacial layers in multilayer emulsions Food Hydrocolloids. 46: 125-133. DOI: 10.1016/J.Foodhyd.2014.12.018 |
0.462 |
|
| 2015 |
Davidov-Pardo G, Joye IJ, McClements DJ. Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization Food Hydrocolloids. 45: 309-316. DOI: 10.1016/J.Foodhyd.2014.11.023 |
0.351 |
|
| 2015 |
Zhang R, Zhang Z, Zhang H, Decker EA, McClements DJ. Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) Food Hydrocolloids. 45: 175-185. DOI: 10.1016/J.Foodhyd.2014.11.020 |
0.618 |
|
| 2015 |
Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type Food Hydrocolloids. 44: 380-389. DOI: 10.1016/J.Foodhyd.2014.10.013 |
0.409 |
|
| 2015 |
Zhang Z, Zhang R, Decker EA, McClements DJ. Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: PH-triggered release Food Hydrocolloids. 44: 345-352. DOI: 10.1016/J.Foodhyd.2014.10.002 |
0.624 |
|
| 2015 |
Hu K, McClements DJ. Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles Food Hydrocolloids. 44: 101-108. DOI: 10.1016/J.Foodhyd.2014.09.015 |
0.371 |
|
| 2015 |
Qiu C, Zhao M, McClements DJ. Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition Food Hydrocolloids. 43: 377-387. DOI: 10.1016/J.Foodhyd.2014.06.013 |
0.435 |
|
| 2015 |
Chang Y, McLandsborough L, McClements DJ. Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate) Food Chemistry. 172: 298-304. DOI: 10.1016/j.foodchem.2014.09.081 |
0.327 |
|
| 2015 |
Davidov-Pardo G, McClements DJ. Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification Food Chemistry. 167: 205-212. DOI: 10.1016/j.foodchem.2014.06.082 |
0.303 |
|
| 2015 |
Zhang Z, Zhang R, Chen L, Tong Q, McClements DJ. Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract European Polymer Journal. 72: 698-716. DOI: 10.1016/J.Eurpolymj.2015.01.013 |
0.369 |
|
| 2015 |
McClements DJ. Enhancing nutraceutical bioavailability through food matrix design Current Opinion in Food Science. 4: 1-6. DOI: 10.1016/J.Cofs.2014.12.008 |
0.311 |
|
| 2015 |
Yao M, McClements DJ, Xiao H. Improving oral bioavailability of nutraceuticals by engineered nanoparticle-based delivery systems Current Opinion in Food Science. 2: 14-19. DOI: 10.1016/J.Cofs.2014.12.005 |
0.32 |
|
| 2015 |
Thanonkaew A, Wongyai S, Decker EA, McClements DJ. Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion Journal of Food Science and Technology. DOI: 10.1007/s13197-015-1743-1 |
0.542 |
|
| 2015 |
Yi J, Dong W, Zhu Z, Liu N, Ding Y, McClements DJ, Decker EA. Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions Jaocs, Journal of the American Oil Chemists' Society. DOI: 10.1007/S11746-015-2675-7 |
0.591 |
|
| 2015 |
Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots) Food Biophysics. DOI: 10.1007/S11483-015-9418-Z |
0.626 |
|
| 2015 |
Salvia-Trujillo L, McClements DJ. Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions Food Biophysics. DOI: 10.1007/S11483-015-9401-8 |
0.427 |
|
| 2015 |
Duval S, Chung C, McClements DJ. Protein-Polysaccharide Hydrogel Particles Formed by Biopolymer Phase Separation Food Biophysics. DOI: 10.1007/S11483-015-9396-1 |
0.407 |
|
| 2014 |
Degner BM, Chung C, Schlegel V, Hutkins R, McClements DJ. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods. Comprehensive Reviews in Food Science and Food Safety. 13: 98-113. PMID 33412650 DOI: 10.1111/1541-4337.12050 |
0.367 |
|
| 2014 |
Chung C, Degner B, McClements DJ. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International (Ottawa, Ont.). 64: 664-676. PMID 30011702 DOI: 10.1016/j.foodres.2014.07.034 |
0.336 |
|
| 2014 |
Zhang Z, Decker EA, McClements DJ. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles. Food Research International (Ottawa, Ont.). 64: 520-526. PMID 30011683 DOI: 10.1016/j.foodres.2014.07.020 |
0.609 |
|
| 2014 |
Chang Y, McLandsborough L, McClements DJ. Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin. Food Research International (Ottawa, Ont.). 64: 396-401. PMID 30011666 DOI: 10.1016/J.Foodres.2014.07.002 |
0.337 |
|
| 2014 |
Hu K, McClements DJ. Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method. Food Research International (Ottawa, Ont.). 64: 329-335. PMID 30011658 DOI: 10.1016/J.Foodres.2014.07.004 |
0.366 |
|
| 2014 |
Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Interaction of a dietary fiber (pectin) with gastrointestinal components (bile salts, calcium, and lipase): a calorimetry, electrophoresis, and turbidity study. Journal of Agricultural and Food Chemistry. 62: 12620-30. PMID 25479310 DOI: 10.1021/Jf504829H |
0.38 |
|
| 2014 |
Wu BC, Degner B, McClements DJ. Soft matter strategies for controlling food texture: Formation of hydrogel particles by biopolymer complex coacervation Journal of Physics Condensed Matter. 26. PMID 25347281 DOI: 10.1088/0953-8984/26/46/464104 |
0.386 |
|
| 2014 |
Saberi AH, Fang Y, McClements DJ. Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification. Journal of Agricultural and Food Chemistry. 62: 11246-53. PMID 25343750 DOI: 10.1021/Jf503862U |
0.45 |
|
| 2014 |
Espinal-Ruiz M, Parada-Alfonso F, Restrepo-Sánchez LP, Narváez-Cuenca CE, McClements DJ. Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food & Function. 5: 3083-95. PMID 25312704 DOI: 10.1039/C4Fo00615A |
0.463 |
|
| 2014 |
Kiralan SS, Do?u-Baykut E, Kittipongpittaya K, McClements DJ, Decker EA. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions. Journal of Agricultural and Food Chemistry. 62: 10561-6. PMID 25299347 DOI: 10.1021/Jf503115J |
0.593 |
|
| 2014 |
Li Y, Driver M, Winuprasith T, Zheng J, McClements DJ, He L. In situ SERS detection of emulsifiers at lipid interfaces using label-free amphiphilic gold nanoparticles. The Analyst. 139: 5075-8. PMID 25134491 DOI: 10.1039/C4An00869C |
0.397 |
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