| 1 |
Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein
Sun GG, Liu XK, McClements DJ, Liu SL, Li B, Li Y
Journal of Colloid and Interface Science, 589, 388, 2021 |
| 2 |
Removal of phenylalanine from egg white powder: Two-step enzymatic method combined with activated carbon adsorption
Su YJ, Wang YZ, Lu C, Gu LP, Chang CH, Li JH, McClements DJ, Yang YJ
Process Biochemistry, 104, 101, 2021 |
| 3 |
Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
Zhu ZB, Wen Y, Yi JH, Cao YG, Liu FG, McClements DJ
Journal of Colloid and Interface Science, 536, 80, 2019 |
| 4 |
Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin
Kharat M, McClements DJ
Journal of Colloid and Interface Science, 557, 506, 2019 |
| 5 |
Impact of ripening inhibitors on molecular transport of antimicrobial components from essential oil nanoemulsions
Ryu V, Corradini MG, McClements DJ, McLandsborough L
Journal of Colloid and Interface Science, 556, 568, 2019 |
| 6 |
Development of nanoscale bioactive delivery systems using sonication: Glycyrrhizic acid-loaded cyclodextrin metal-organic frameworks
Qiu C, McClements DJ, Jin ZY, Wang CX, Qin Y, Xu XM, Wang JP
Journal of Colloid and Interface Science, 553, 549, 2019 |
| 7 |
Molecular exchange processes in mixed oil-in-water nanoemulsions: Impact on droplet size and composition
Gao SR, Decker EA, McClements DJ
Journal of Food Engineering, 250, 1, 2019 |
| 8 |
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
Liu JN, Tan YB, Zhou HL, Mundo JLM, McClements DJ
Journal of Food Engineering, 254, 1, 2019 |
| 9 |
Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration
Chuesiang P, Siripatrawan U, Sanguandeekul R, McLandsborough L, McClements DJ
Journal of Colloid and Interface Science, 514, 208, 2018 |
| 10 |
Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
Koo CKW, Chung C, Ogren T, Mutilangi W, McClements DJ
Journal of Food Engineering, 223, 189, 2018 |
