McClements DJ - Search Results

1

Novel Colloidal Food Ingredients: Protein Complexes and Conjugates.

Liu F, McClements DJ, Ma C, Liu X. Liu F, et al. Among authors: mcclements dj. Annu Rev Food Sci Technol. 2023 Mar 27;14:35-61. doi: 10.1146/annurev-food-060721-023522. Annu Rev Food Sci Technol. 2023. PMID: 36972160 Free article. Review.

2

Emulsion design to improve the delivery of functional lipophilic components.

McClements DJ. McClements DJ. Annu Rev Food Sci Technol. 2010;1:241-69. doi: 10.1146/annurev.food.080708.100722. Annu Rev Food Sci Technol. 2010. PMID: 22129337 Review.

3

Design of foods with bioactive lipids for improved health.

Chen B, McClements DJ, Decker EA. Chen B, et al. Among authors: mcclements dj. Annu Rev Food Sci Technol. 2013;4:35-56. doi: 10.1146/annurev-food-032112-135808. Epub 2012 Dec 3. Annu Rev Food Sci Technol. 2013. PMID: 23215630 Review.

4

Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticles.

Yao M, Xiao H, McClements DJ. Yao M, et al. Among authors: mcclements dj. Annu Rev Food Sci Technol. 2014;5:53-81. doi: 10.1146/annurev-food-072913-100350. Epub 2013 Dec 11. Annu Rev Food Sci Technol. 2014. PMID: 24328432 Review.

5

Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.

Liu F, Wang D, Sun C, McClements DJ, Gao Y. Liu F, et al. Among authors: mcclements dj. Food Chem. 2016 Aug 15;205:129-39. doi: 10.1016/j.foodchem.2016.02.155. Epub 2016 Mar 3. Food Chem. 2016. PMID: 27006223

6

Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.

McClements DJ, Gumus CE. McClements DJ, et al. Adv Colloid Interface Sci. 2016 Aug;234:3-26. doi: 10.1016/j.cis.2016.03.002. Epub 2016 May 2. Adv Colloid Interface Sci. 2016. PMID: 27181392 Review.

7

Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein.

Xu X, Zhong J, Chen J, Liu C, Luo L, Luo S, Wu L, McClements DJ. Xu X, et al. Among authors: mcclements dj. Food Chem. 2016 Dec 15;213:700-707. doi: 10.1016/j.foodchem.2016.07.047. Epub 2016 Jul 6. Food Chem. 2016. PMID: 27451237

8

Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability.

Luo X, Zhou Y, Bai L, Liu F, Deng Y, McClements DJ. Luo X, et al. Among authors: mcclements dj. J Colloid Interface Sci. 2017 Mar 15;490:328-335. doi: 10.1016/j.jcis.2016.11.057. Epub 2016 Nov 16. J Colloid Interface Sci. 2017. PMID: 27914331

9

Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.

Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ. Liu F, et al. Among authors: mcclements dj. J Agric Food Chem. 2016 Dec 21;64(50):9532-9541. doi: 10.1021/acs.jafc.6b04413. Epub 2016 Dec 12. J Agric Food Chem. 2016. PMID: 27936671

10

Enzyme-Based Strategies for Structuring Foods for Improved Functionality.

Zeeb B, McClements DJ, Weiss J. Zeeb B, et al. Among authors: mcclements dj. Annu Rev Food Sci Technol. 2017 Feb 28;8:21-34. doi: 10.1146/annurev-food-030216-025753. Epub 2017 Jan 4. Annu Rev Food Sci Technol. 2017. PMID: 28068492 Review.

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