| 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 |
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| 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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