David J. McClements, Ph.D.

Food Science University of Massachusetts, Amherst, Amherst, MA 
Colloid science, food chemistry
"David McClements"
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Cui S, McClements DJ, Shi J, et al. (2022) Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles. Food Chemistry. 402: 134179
Fu Y, McClements DJ, Luo S, et al. (2022) Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size. Journal of the Science of Food and Agriculture
Chen X, Chen Y, Liu Y, et al. (2022) A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake. Comprehensive Reviews in Food Science and Food Safety
Yan X, He Y, Bai X, et al. (2022) Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes. Food Research International (Ottawa, Ont.). 157: 111451
Ozogul Y, Karsli GT, Durmuş M, et al. (2022) Recent developments in industrial applications of nanoemulsions. Advances in Colloid and Interface Science. 304: 102685
Weisany W, Yousefi S, Tahir NA, et al. (2022) Targeted delivery and controlled released of essential oils using nanoencapsulation: A review. Advances in Colloid and Interface Science. 303: 102655
Tian L, Zhang S, Yi J, et al. (2022) 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
Tian L, Zhang S, Yi J, et al. (2021) 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
Wang C, Qiu C, Zhan C, et al. (2021) 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
Liu F, Liang X, Yan J, et al. (2021) Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene. Biomaterials. 280: 121265
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