David J. McClements, Ph.D. - Publications

Affiliations: 
Food Science University of Massachusetts, Amherst, Amherst, MA 
Area:
Colloid science, food chemistry

220 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.8
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  0.96
2016 Komaiko JS, Mcclements DJ. Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods Comprehensive Reviews in Food Science and Food Safety. 15: 331-352. DOI: 10.1111/1541-4337.12189  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2016 Colmenares D, Sun Q, Shen P, Yue Y, McClements DJ, Park Y. Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems Food Chemistry. 202: 451-457. DOI: 10.1016/j.foodchem.2016.02.022  0.96
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. DOI: 10.1016/j.foodchem.2016.01.051  0.96
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. DOI: 10.1016/j.foodchem.2016.01.014  0.96
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  0.96
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  0.96
2016 Chang Y, Hu Y, Yu L, McClements DJ, Xu X, Liu G, Xue C. Primary structure and chain conformation of fucoidan extracted from sea cucumber Holothuria tubulosa Carbohydrate Polymers. 136: 1091-1097. DOI: 10.1016/j.carbpol.2015.10.016  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 McClements DJ, Li Y. Comment on "Correction to New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility". Journal of Agricultural and Food Chemistry. PMID 26548927 DOI: 10.1021/acs.jafc.5b05219  0.96
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  0.96
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  0.96
2015 Arroyo-Maya IJ, McClements DJ. Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compounds. Biochimica Et Biophysica Acta. PMID 26456046 DOI: 10.1016/j.bbagen.2015.10.001  0.96
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  0.96
2015 Li Q, Chen J, Li T, Liu C, Zhai Y, McClements DJ, Liu J. Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes. Food & Function. PMID 26442714 DOI: 10.1039/c5fo00939a  0.96
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  0.96
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  0.68
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.68
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 McClements DJ, Li F, Xiao H. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability. Annual Review of Food Science and Technology. 6: 299-327. PMID 25705933 DOI: 10.1146/annurev-food-032814-014043  0.8
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  0.96
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  0.96
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  0.8
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 McClements DJ, Li F, Xiao H. The nutraceutical bioavailability classification scheme: Classifying nutraceuticals according to factors limiting their oral bioavailability Annual Review of Food Science and Technology. 6: 299-327. DOI: 10.1146/annurev-food-032814-014043  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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: 2052-2062. DOI: 10.1021/jf506149f  0.96
2015 Davidov-Pardo G, Pérez-Ciordia S, Marín-Arroyo MR, McClements DJ. Improving Resveratrol Bioaccessibility Using Biopolymer Nanoparticles and Complexes: Impact of Protein-Carbohydrate Maillard Conjugation Journal of Agricultural and Food Chemistry. 63: 3915-3923. DOI: 10.1021/acs.jafc.5b00777  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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: 172-178. DOI: 10.1016/j.jcis.2015.05.037  0.96
2015 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. DOI: 10.1016/j.foodres.2015.11.017  0.96
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. 78: 18-26. DOI: 10.1016/j.foodres.2015.11.013  0.96
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. 78: 79-87. DOI: 10.1016/j.foodres.2015.11.004  0.96
2015 Wu Bc, McClements DJ. Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin Food Research International. 78: 177-185. DOI: 10.1016/j.foodres.2015.10.020  0.96
2015 Li Q, Chen J, Li T, Liu C, Wang X, Dai T, McClements DJ, Liu J. Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels Food Research International. 78: 378-387. DOI: 10.1016/j.foodres.2015.09.004  0.96
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. DOI: 10.1016/j.foodres.2015.07.003  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 Joye IJ, Nelis VA, McClements DJ. Gliadin-based nanoparticles: Fabrication and stability of food-grade colloidal delivery systems Food Hydrocolloids. 44: 86-93. DOI: 10.1016/j.foodhyd.2014.09.008  0.96
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  0.96
2015 Joye IJ, Nelis VA, McClements DJ. Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating Food Hydrocolloids. 43: 236-242. DOI: 10.1016/j.foodhyd.2014.05.021  0.96
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: 261-267. DOI: 10.1016/j.foodchem.2015.03.128  0.96
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  0.96
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: 117-122. DOI: 10.1016/j.foodchem.2014.08.087  0.96
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  0.96
2015 Landry KS, Micheli S, McClements DJ, McLandsborough L. Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157: H7 oncontaminated broccoli and radish seeds Food Microbiology. 51: 10-17. DOI: 10.1016/j.fm.2015.04.006  0.96
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  0.96
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  0.96
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. DOI: 10.1016/j.cis.2015.02.002  0.96
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. DOI: 10.1016/bs.apcsb.2014.11.004  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2015 McClements DJ, Trujillo LS, Zou L, Zhang Z, Zhang R, Xiao H. Designing excipient foods to improve oral bioavailability of nutraceuticals International News On Fats, Oils and Related Materials. 26: 351-355.  0.96
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  0.96
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  0.96
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  0.96
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  0.96
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  0.96
2014 Zeeb B, Herz E, McClements DJ, Weiss J. Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions. Journal of Colloid and Interface Science. 433: 196-203. PMID 25129338 DOI: 10.1016/j.jcis.2014.07.034  0.96
2014 Landry KS, Chang Y, McClements DJ, McLandsborough L. Effectiveness of a novel spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157: H7 on contaminated mung bean and alfalfa seeds International Journal of Food Microbiology. 187: 15-21. PMID 25033425 DOI: 10.1016/j.ijfoodmicro.2014.06.030  0.96
2014 Winuprasith T, Chantarak S, Suphantharika M, He L, McClements DJ. Alterations in nanoparticle protein corona by biological surfactants: Impact of bile salts on β-lactoglobulin-coated gold nanoparticles Journal of Colloid and Interface Science. 426: 333-340. PMID 24863801 DOI: 10.1016/j.jcis.2014.04.018  0.96
2014 Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carrière F, Boutrou R, Corredig M, Dupont D, Dufour C, Egger L, Golding M, Karakaya S, Kirkhus B, ... ... McClements DJ, et al. A standardised static in vitro digestion method suitable for food-an international consensus Food and Function. 5: 1113-1124. PMID 24803111 DOI: 10.1039/c3fo60702j  0.96
2014 Komaiko J, McClements DJ. Optimization of isothermal low-energy nanoemulsion formation: Hydrocarbon oil, non-ionic surfactant, and water systems Journal of Colloid and Interface Science. 425: 59-66. PMID 24776664 DOI: 10.1016/j.jcis.2014.03.035  0.96
2014 McClements DJ, Xiao H. Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals. Food & Function. 5: 1320-33. PMID 24760211 DOI: 10.1039/c4fo00100a  0.96
2014 Chen J, Zheng J, McClements DJ, Xiao H. Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: preparation, characterization, and functional performance. Food Chemistry. 158: 466-72. PMID 24731371 DOI: 10.1016/j.foodchem.2014.03.003  0.8
2014 McClements DJ, Decker EA, Choi SJ. Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin. Journal of Agricultural and Food Chemistry. PMID 24669886 DOI: 10.1021/jf404983p  0.96
2014 Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts. Journal of Applied Microbiology. 117: 28-39. PMID 24655156 DOI: 10.1111/jam.12502  0.96
2014 Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion. Food Chemistry. 156: 374-9. PMID 24629983 DOI: 10.1016/j.foodchem.2014.02.019  0.96
2014 Cho HT, Salvia-Trujillo L, Kim J, Park Y, Xiao H, McClements DJ. Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chemistry. 156: 117-22. PMID 24629946 DOI: 10.1016/j.foodchem.2014.01.084  0.8
2014 Joye IJ, McClements DJ. Emulsifying and emulsion-stabilizing properties of gluten hydrolysates Journal of Agricultural and Food Chemistry. 62: 2623-2630. PMID 24571632 DOI: 10.1021/jf5001343  0.96
2014 Chang Y, McClements DJ. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature Journal of Agricultural and Food Chemistry. 62: 2306-2312. PMID 24564878 DOI: 10.1021/jf500160y  0.96
2014 Lopez-Pena CL, McClements DJ. Optimizing delivery systems for cationic biopolymers: Competitive interactions of cationic polylysine with anionic κ-carrageenan and pectin Food Chemistry. 153: 9-14. PMID 24491693 DOI: 10.1016/j.foodchem.2013.12.024  0.96
2014 Gulotta A, Saberi AH, Nicoli MC, McClements DJ. Nanoemulsion-based delivery systems for polyunsaturated (ω-3) oils: Formation using a spontaneous emulsification method Journal of Agricultural and Food Chemistry. 62: 1720-1725. PMID 24475908 DOI: 10.1021/jf4054808  0.96
2014 Saberi AH, Fang Y, McClements DJ. Stabilization of vitamin E-enriched nanoemulsions: Influence of post-homogenization cosurfactant addition Journal of Agricultural and Food Chemistry. 62: 1625-1633. PMID 24460007 DOI: 10.1021/jf404182b  0.96
2014 Yi J, Zhu Z, McClements DJ, Decker EA. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions. Journal of Agricultural and Food Chemistry. 62: 2104-11. PMID 24446832 DOI: 10.1021/jf404593f  0.96
2014 Tian F, Decker EA, McClements DJ, Goddard JM. Influence of non-migratory metal-chelating active packaging film on food quality: impact on physical and chemical stability of emulsions. Food Chemistry. 151: 257-65. PMID 24423530 DOI: 10.1016/j.foodchem.2013.11.074  0.96
2014 Winuprasith T, Suphantharika M, McClements DJ, He L. Spectroscopic studies of conformational changes of β-lactoglobulin adsorbed on gold nanoparticle surfaces Journal of Colloid and Interface Science. 416: 184-189. PMID 24370420 DOI: 10.1016/j.jcis.2013.11.006  0.96
2014 Yao M, Xiao H, McClements DJ. Delivery of lipophilic bioactives: Assembly, disassembly, and reassembly of lipid nanoparticles Annual Review of Food Science and Technology. 5: 53-81. PMID 24328432 DOI: 10.1146/annurev-food-072913-100350  0.96
2014 Chen B, McClements DJ, Decker EA. Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chemistry. 142: 365-72. PMID 24001854 DOI: 10.1016/j.foodchem.2013.07.070  0.96
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. DOI: 10.1111/1541-4337.12050  0.96
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: 12620-12630. DOI: 10.1021/jf504829h  0.96
2014 Joye IJ, Davidov-Pardo G, McClements DJ. Nanotechnology for increased micronutrient bioavailability Trends in Food Science and Technology. 40: 168-182. DOI: 10.1016/j.tifs.2014.08.006  0.96
2014 Fathi M, Martín Á, McClements DJ. Nanoencapsulation of food ingredients using carbohydrate based delivery systems Trends in Food Science and Technology. 39: 18-39. DOI: 10.1016/j.tifs.2014.06.007  0.96
2014 Davidov-Pardo G, McClements DJ. Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues Trends in Food Science and Technology. 38: 88-103. DOI: 10.1016/j.tifs.2014.05.003  0.96
2014 Ozturk B, Argin S, Ozilgen M, McClements DJ. Formation and stabilization of nanoemulsion-based vitamin e delivery systems using natural surfactants: Quillaja saponin and lecithin Journal of Food Engineering. 142: 57-63. DOI: 10.1016/j.jfoodeng.2014.06.015  0.96
2014 Chung C, McClements DJ. Structure-function relationships in food emulsions: Improving food quality and sensory perception Food Structure. 1: 106-126. DOI: 10.1016/j.foostr.2013.11.002  0.96
2014 Chung C, Degner B, McClements DJ. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers Food Research International. 64: 664-676. DOI: 10.1016/j.foodres.2014.07.034  0.96
2014 Zhang Z, Decker EA, McClements DJ. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles Food Research International. 64: 520-526. DOI: 10.1016/j.foodres.2014.07.020  0.96
2014 Hu K, McClements DJ. Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method Food Research International. 64: 329-335. DOI: 10.1016/j.foodres.2014.07.004  0.96
2014 Chang Y, McLandsborough L, McClements DJ. Interaction of cationic antimicrobial (e-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectin Food Research International. 64: 396-401. DOI: 10.1016/j.foodres.2014.07.002  0.96
2014 Zheng J, Li Y, Song M, Fang X, Cao Y, McClements DJ, Xiao H. Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions Food Research International. 62: 98-103. DOI: 10.1016/j.foodres.2014.02.013  0.96
2014 Chung C, Degner B, McClements DJ. Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions Food Research International. 56: 136-145. DOI: 10.1016/j.foodres.2013.11.034  0.96
2014 Li Y, McClements DJ. Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions Food Hydrocolloids. 40: 96-103. DOI: 10.1016/j.foodhyd.2014.02.007  0.96
2014 Li Y, McClements DJ. Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants Food Hydrocolloids. 35: 367-374. DOI: 10.1016/j.foodhyd.2013.06.011  0.96
2014 Chung C, Degner B, McClements DJ. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet - Starch granule mixtures Food Hydrocolloids. 35: 315-323. DOI: 10.1016/j.foodhyd.2013.06.007  0.96
2014 Chang Y, McLandsborough L, McClements DJ. Antimicrobial delivery systems based on electrostatic complexes ofcationic e{open}-polylysine and anionic gum arabic Food Hydrocolloids. 35: 137-143. DOI: 10.1016/j.foodhyd.2013.05.004  0.96
2014 Chen J, Zheng J, McClements DJ, Xiao H. Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance Food Chemistry. 158: 466-472. DOI: 10.1016/j.foodchem.2014.03.003  0.96
2014 Cho HT, Salvia-Trujillo L, Kim J, Park Y, Xiao H, McClements DJ. Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10 Food Chemistry. 156: 117-122. DOI: 10.1016/j.foodchem.2014.01.084  0.96
2014 Saberi AH, Fang Y, McClements DJ. Stabilization of vitamin E-enriched mini-emulsions: Influence of organic and aqueous phase compositions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 449: 65-73. DOI: 10.1016/j.colsurfa.2014.02.042  0.96
2014 Joye IJ, McClements DJ. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application Current Opinion in Colloid and Interface Science. 19: 417-427. DOI: 10.1016/j.cocis.2014.07.002  0.96
2014 Cui L, Kittipongpittaya K, McClements DJ, Decker EA. Impact of phosphoethanolamine reverse micelles on lipid oxidation in bulk oils Jaocs, Journal of the American Oil Chemists' Society. 91: 1931-1937. DOI: 10.1007/s11746-014-2544-9  0.96
2014 Kittipongpittaya K, Panya A, Cui L, McClements DJ, Decker EA. Association colloids formed by multiple surface active minor components and their effect on lipid oxidation in bulk oil Jaocs, Journal of the American Oil Chemists' Society. 91: 1955-1965. DOI: 10.1007/s11746-014-2541-z  0.96
2014 Kittipongpittaya K, Panya A, McClements DJ, Decker EA. Impact of free fatty acids and phospholipids on reverse micelles formation and lipid oxidation in bulk oil Jaocs, Journal of the American Oil Chemists' Society. 91: 453-462. DOI: 10.1007/s11746-013-2388-8  0.96
2014 Joos A, Weiss J, McClements DJ. Fabrication of Lipophilic Nanoparticles by Spontaneous Emulsification: Stabilization by Cosurfactants Food Biophysics. DOI: 10.1007/s11483-014-9364-1  0.96
2014 Yi J, McClements DJ, Decker EA. Surface-active free fatty acids promote oxidation in water-in-walnut oil emissions International News On Fats, Oils and Related Materials. 25: 177-179.  0.96
2013 Yao M, Chen J, Zheng J, Song M, McClements DJ, Xiao H. Enhanced lymphatic transport of bioactive lipids: cell culture study of polymethoxyflavone incorporation into chylomicrons. Food & Function. 4: 1662-7. PMID 24084938 DOI: 10.1039/c3fo60335k  0.96
2013 McClements DJ. Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods. Expert Opinion On Drug Delivery. 10: 1621-32. PMID 24053714 DOI: 10.1517/17425247.2013.837448  0.96
2013 Saberi AH, Fang Y, McClements DJ. Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification. Journal of Colloid and Interface Science. 411: 105-13. PMID 24050638 DOI: 10.1016/j.jcis.2013.08.041  0.96
2013 Chang Y, McLandsborough L, McClements DJ. Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsification. Journal of Agricultural and Food Chemistry. 61: 8906-13. PMID 23998790 DOI: 10.1021/jf402147p  0.96
2013 Wu BC, Degner B, McClements DJ. Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. Food Chemistry. 141: 3393-401. PMID 23993498 DOI: 10.1016/j.foodchem.2013.06.044  0.96
2013 McClements DJ. Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals. Therapeutic Delivery. 4: 841-57. PMID 23883127 DOI: 10.4155/tde.13.46  0.96
2013 Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions. Food Chemistry. 141: 1472-80. PMID 23790941 DOI: 10.1016/j.foodchem.2013.03.050  0.96
2013 Yang Y, McClements DJ. Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility. Journal of Colloid and Interface Science. 405: 312-21. PMID 23768725 DOI: 10.1016/j.jcis.2013.05.018  0.96
2013 Mayer S, Weiss J, McClements DJ. Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsions. Journal of Colloid and Interface Science. 404: 215-22. PMID 23721832 DOI: 10.1016/j.jcis.2013.04.048  0.96
2013 Mayer S, Weiss J, McClements DJ. Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stability. Journal of Colloid and Interface Science. 402: 122-30. PMID 23660020 DOI: 10.1016/j.jcis.2013.04.016  0.96
2013 Rao J, Decker EA, Xiao H, McClements DJ. Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on β-carotene bioavailability. Journal of the Science of Food and Agriculture. 93: 3175-83. PMID 23649644 DOI: 10.1002/jsfa.6215  0.96
2013 Mao Y, Dubot M, Xiao H, McClements DJ. Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene. Journal of Agricultural and Food Chemistry. 61: 5163-9. PMID 23647430 DOI: 10.1021/jf401350t  0.96
2013 Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chemistry. 139: 1098-104. PMID 23561214 DOI: 10.1016/j.foodchem.2013.02.027  0.96
2013 Salvia-Trujillo L, Qian C, Martín-Belloso O, McClements DJ. Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions. Food Chemistry. 139: 878-84. PMID 23561185 DOI: 10.1016/j.foodchem.2013.02.024  0.96
2013 Tokle T, Mao Y, McClements DJ. Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatings. Pharmaceutical Research. 30: 3200-13. PMID 23462931 DOI: 10.1007/s11095-013-1003-x  0.96
2013 Chen B, McClements DJ, Decker EA. Design of foods with bioactive lipids for improved health. Annual Review of Food Science and Technology. 4: 35-56. PMID 23215630 DOI: 10.1146/annurev-food-032112-135808  0.96
2013 Pool H, Mendoza S, Xiao H, McClements DJ. Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility. Food & Function. 4: 162-74. PMID 23172078 DOI: 10.1039/c2fo30042g  0.96
2013 Joye IJ, McClements DJ. Production of nanoparticles by anti-solvent precipitation for use in food systems Trends in Food Science and Technology. 34: 109-123. DOI: 10.1016/j.tifs.2013.10.002  0.96
2013 Chung C, Degner B, McClements DJ. Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation Lwt - Food Science and Technology. 54: 336-345. DOI: 10.1016/j.lwt.2013.07.003  0.96
2013 Degner BM, Olson KM, Rose D, Schlegel V, Hutkins R, McClements DJ. Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions Journal of Food Engineering. 119: 244-253. DOI: 10.1016/j.jfoodeng.2013.05.034  0.96
2013 Chung C, Degner B, Decker EA, McClements DJ. Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties Innovative Food Science and Emerging Technologies. 20: 324-334. DOI: 10.1016/j.ifset.2013.08.006  0.96
2013 Iqbal S, Baloch MK, Hameed G, McClements DJ. Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation Food Research International. 54: 1613-1620. DOI: 10.1016/j.foodres.2013.09.035  0.96
2013 Saberi AH, Fang Y, McClements DJ. Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties Food Research International. 54: 812-820. DOI: 10.1016/j.foodres.2013.08.028  0.96
2013 Chung C, Degner B, McClements DJ. Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids Food Research International. 54: 829-836. DOI: 10.1016/j.foodres.2013.08.018  0.96
2013 Piorkowski DT, McClements DJ. Beverage emulsions: Recent developments in formulation, production, and applications Food Hydrocolloids. DOI: 10.1016/j.foodhyd.2013.07.009  0.96
2013 Li Y, McClements DJ. Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan) Food Hydrocolloids. 33: 368-375. DOI: 10.1016/j.foodhyd.2013.04.016  0.96
2013 Mao Y, McClements DJ. Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets Food Hydrocolloids. 33: 320-326. DOI: 10.1016/j.foodhyd.2013.03.014  0.96
2013 Chung C, Degner B, McClements DJ. Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions Food Hydrocolloids. 32: 263-270. DOI: 10.1016/j.foodhyd.2013.01.008  0.96
2013 Yi J, Zhu Z, Dong W, Mcclements DJ, Decker EA. Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions European Journal of Lipid Science and Technology. 115: 1013-1020. DOI: 10.1002/ejlt.201200438  0.96
2013 Mao Y, McClements DJ. Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications Journal of Applied Polymer Science. 130: 3833-3841. DOI: 10.1002/app.39631  0.96
2012 Li Y, Xiao H, McClements DJ. Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility. Food Biophysics. 7: 341-353. PMID 23646037 DOI: 10.1007/s11483-012-9272-1  0.8
2012 Mao Y, McClements DJ. Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets. Food Chemistry. 134: 872-9. PMID 23107702 DOI: 10.1016/j.foodchem.2012.02.196  0.96
2012 Mao Y, McClements DJ. Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditions. Food & Function. 3: 1025-34. PMID 22790379 DOI: 10.1039/c2fo30108c  0.96
2012 Mao Y, McClements DJ. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content. Journal of Colloid and Interface Science. 380: 60-6. PMID 22683214 DOI: 10.1016/j.jcis.2012.05.007  0.96
2012 Tokle T, Lesmes U, Decker EA, McClements DJ. Impact of dietary fiber coatings on behavior of protein-stabilized lipid droplets under simulated gastrointestinal conditions. Food & Function. 3: 58-66. PMID 22086435 DOI: 10.1039/c1fo10129c  0.96
2010 Tokle T, Lesmes U, McClements DJ. Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin. Journal of Agricultural and Food Chemistry. 58: 9825-32. PMID 20707308 DOI: 10.1021/jf101833z  0.92
2010 Cho YH, Decker EA, McClements DJ. Formation of protein-rich coatings around lipid droplets using the electrostatic deposition method. Langmuir : the Acs Journal of Surfaces and Colloids. 26: 7937-45. PMID 20163085 DOI: 10.1021/la904823b  0.96
2009 Cho YH, Decker EA, McClements DJ. Competitive adsorption of mixed anionic polysaccharides at the surfaces of protein-coated lipid droplets. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 2654-60. PMID 19437748 DOI: 10.1021/la8033287  0.96
2009 Cho YH, McClements DJ. Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 6649-57. PMID 19432398 DOI: 10.1021/la8006684  0.84
2007 Cho YH, McClements DJ. In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets. Langmuir : the Acs Journal of Surfaces and Colloids. 23: 3932-6. PMID 17319703 DOI: 10.1021/la062637n  0.84
2005 Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion Journal of Dairy Research. 72: 311-316. PMID 16174362 DOI: 10.1017/S0022029905001068  0.96
2003 Kim HJ, Decker EA, McClements DJ. Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry. 51: 766-72. PMID 12537455 DOI: 10.1021/jf020567u  0.68
1997 Coupland JN, Brathwaite D, Fairley P, McClements DJ. Effect of Ethanol on the Solubilization of Hydrocarbon Emulsion Droplets in Nonionic Surfactant Micelles Journal of Colloid and Interface Science. 190: 71-5. PMID 9241143 DOI: 10.1006/jcis.1997.4862  0.96
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