| Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry H Cheng, L Chen, DJ McClements, T Yang, Z Zhang, F Ren, M Miao, ... Trends in food science & technology 114, 70-82, 2021 | 322 | 2021 |
| Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release Z Zhang, R Zhang, L Zou, DJ McClements Food Hydrocolloids 58, 308-315, 2016 | 272 | 2016 |
| Effect of pullulan on the short-term and long-term retrogradation of rice starch L Chen, F Ren, Z Zhang, Q Tong, MMA Rashed Carbohydrate Polymers 115, 415-421, 2015 | 272 | 2015 |
| Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin) R Zhang, Z Zhang, H Zhang, EA Decker, DJ McClements Food Hydrocolloids 45, 175-185, 2015 | 258 | 2015 |
| Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage L Chen, Y Tian, Q Tong, Z Zhang, Z Jin Food Chemistry 214, 702-709, 2017 | 217 | 2017 |
| Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract Z Zhang, R Zhang, L Chen, Q Tong, DJ McClements European Polymer Journal 72, 698-716, 2015 | 199 | 2015 |
| Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Food Research International 81, 74-82, 2016 | 197 | 2016 |
| Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility Z Zhang, R Zhang, DJ McClements Food Hydrocolloids 61, 1-10, 2016 | 194 | 2016 |
| Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods Z Zhang, H Song, Z Peng, Q Luo, J Ming, G Zhao Journal of Food Engineering 109 (3), 406-413, 2012 | 182 | 2012 |
| Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study R Zhang, Z Zhang, H Zhang, EA Decker, DJ McClements Food Research International 75, 71-78, 2015 | 176 | 2015 |
| Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility Z Zhang, R Zhang, L Zou, L Chen, Y Ahmed, W Al Bishri, K Balamash, ... Food Hydrocolloids 58, 160-170, 2016 | 172 | 2016 |
| Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets R Zhang, Z Zhang, L Zou, H Xiao, G Zhang, EA Decker, DJ McClements Food & Function 7 (1), 93-103, 2016 | 125 | 2016 |
| Stimulus-responsive hydrogels in food science: A review Z Yang, L Chen, DJ McClements, C Qiu, C Li, Z Zhang, M Miao, Y Tian, ... Food Hydrocolloids 124, 107218, 2022 | 124 | 2022 |
| Encapsulation of lactase (β-galactosidase) into κ-carrageenan-based hydrogel beads: Impact of environmental conditions on enzyme activity Z Zhang, R Zhang, L Chen, DJ McClements Food chemistry 200, 69-75, 2016 | 123 | 2016 |
| Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal … L Zou, B Zheng, R Zhang, Z Zhang, W Liu, C Liu, H Xiao, DJ McClements Rsc Advances 6 (4), 3126-3136, 2016 | 120 | 2016 |
| Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions DJ McClements, L Saliva-Trujillo, R Zhang, Z Zhang, L Zou, M Yao, ... Food Research International 88, 140-152, 2016 | 113 | 2016 |
| Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads B Zheng, Z Zhang, F Chen, X Luo, DJ McClements Food Hydrocolloids 71, 187-197, 2017 | 110 | 2017 |
| Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin L Chen, H Zhang, DJ McClements, Z Zhang, R Zhang, Z Jin, Y Tian Carbohydrate Polymers 215, 47-57, 2019 | 109 | 2019 |
| Development of a standardized food model for studying the impact of food matrix effects on the gastrointestinal fate and toxicity of ingested nanomaterials Z Zhang, R Zhang, H Xiao, K Bhattacharya, D Bitounis, P Demokritou, ... NanoImpact 13, 13-25, 2019 | 108 | 2019 |
| Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch L Chen, Y Tian, Z Zhang, Q Tong, B Sun, MMA Rashed, Z Jin Food Hydrocolloids 63, 383-390, 2017 | 100 | 2017 |
David Julian McClementsUniversity of MassachusettsПотвърден имейл адрес: foodsci.umass.edu
