David J. McClements, Ph.D.

Food Science University of Massachusetts, Amherst, Amherst, MA 
Colloid science, food chemistry
"David McClements"
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Luo X, Ao S, Wu H, et al. (2023) 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
Zeng H, Cheng C, Xie Y, et al. (2023) Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability. Food & Function
Zhang Y, Sun G, Li D, et al. (2023) 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
Shuai X, Dai T, McClements DJ, et al. (2023) 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
Tan Y, Zhang Z, McClements DJ. (2023) Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogels. Food Research International (Ottawa, Ont.). 167: 112708
Wu Y, Cao X, Du H, et al. (2023) Adverse effects of titanium dioxide nanoparticles on beneficial gut bacteria and host health based on untargeted metabolomics analysis. Environmental Research. 228: 115921
Jiang Z, Tian J, Bai X, et al. (2023) 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
Wang Y, Guo Y, Zhang L, et al. (2023) Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects. Frontiers in Nutrition. 9: 1043095
Vu G, Xiang X, Zhou H, et al. (2022) Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility. Foods (Basel, Switzerland). 12
Lin Y, McClements DJ, Xiao J, et al. (2022) 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
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