David J. McClements, Ph.D.
Affiliations: | Food Science | University of Massachusetts, Amherst, Amherst, MA |
Area:
Colloid science, food chemistryGoogle:
"David McClements"Mean distance: 13.3
Children
Sign in to add trainee| Young-Hee Cho | grad student | 2009 | U Mass Amherst |
| Alison M. Matalanis | grad student | 2012 | U Mass Amherst |
| Tanushree Tokle | grad student | 2012 | U Mass Amherst |
| Yingyi Mao | grad student | 2013 | U Mass Amherst |
| John Neil Coupland | post-doc | Penn State | |
| Uri Lesmes | post-doc |
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Publications
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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 |