| Nanoemulsion-and emulsion-based delivery systems for curcumin: Encapsulation and release properties K Ahmed, Y Li, DJ McClements, H Xiao Food chemistry 132 (2), 799-807, 2012 | 690 | 2012 |
| Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility C Qian, EA Decker, H Xiao, DJ McClements Food Chemistry 135 (3), 1440-1447, 2012 | 594 | 2012 |
| Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type C Qian, EA Decker, H Xiao, DJ McClements Food chemistry 132 (3), 1221-1229, 2012 | 588 | 2012 |
| Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles DJ McClements, H Xiao npj Science of Food 1 (1), 6, 2017 | 527 | 2017 |
| Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles K Hu, X Huang, Y Gao, X Huang, H Xiao, DJ McClements Food chemistry 182, 275-281, 2015 | 489 | 2015 |
| Progress in microencapsulation of probiotics: A review M Yao, J Xie, H Du, DJ McClements, H Xiao, L Li Comprehensive Reviews in Food Science and Food Safety 19 (2), 857-874, 2020 | 404 | 2020 |
| The nutraceutical bioavailability classification scheme: classifying nutraceuticals according to factors limiting their oral bioavailability DJ McClements, F Li, H Xiao Annual review of food science and technology 6 (1), 299-327, 2015 | 356 | 2015 |
| Potential biological fate of ingested nanoemulsions: influence of particle characteristics DJ McClements, H Xiao Food & function 3 (3), 202-220, 2012 | 344 | 2012 |
| Resveratrol encapsulation in core-shell biopolymer nanoparticles: Impact on antioxidant and anticancer activities X Huang, Y Dai, J Cai, N Zhong, H Xiao, DJ McClements, K Hu Food Hydrocolloids 64, 157-165, 2017 | 301 | 2017 |
| Pro-oxidative activities and dose–response relationship of (−)-epigallocatechin-3-gallate in the inhibition of lung cancer cell growth: a comparative study in vivo and in vitro GX Li, YK Chen, Z Hou, H Xiao, H Jin, G Lu, MJ Lee, B Liu, F Guan, ... Carcinogenesis 31 (5), 902-910, 2010 | 272 | 2010 |
| Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health G Catalkaya, K Venema, L Lucini, G Rocchetti, D Delmas, M Daglia, ... Food Frontiers 1 (2), 109-133, 2020 | 245 | 2020 |
| Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability AD Ahnan‐Winarno, L Cordeiro, FG Winarno, J Gibbons, H Xiao Comprehensive Reviews in Food Science and Food Safety 20 (2), 1717-1767, 2021 | 234 | 2021 |
| Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticles M Yao, H Xiao, DJ McClements Annual review of food science and technology 5 (1), 53-81, 2014 | 231 | 2014 |
| Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties J Cui, C Zhao, L Feng, Y Han, H Du, H Xiao, J Zheng Trends in Food Science & Technology 110, 39-54, 2021 | 225 | 2021 |
| Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles X Huang, X Huang, Y Gong, H Xiao, DJ McClements, K Hu Food Research International 87, 1-9, 2016 | 222 | 2016 |
| Dietary fibers from fruits and vegetables and their health benefits via modulation of gut microbiota J Cui, Y Lian, C Zhao, H Du, Y Han, W Gao, H Xiao, J Zheng Comprehensive Reviews in Food Science and Food Safety 18 (5), 1514-1532, 2019 | 215 | 2019 |
| Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads Y Li, M Hu, Y Du, H Xiao, DJ McClements Food Hydrocolloids 25 (1), 122-130, 2011 | 215 | 2011 |
| Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals DJ McClements, H Xiao Food & Function 5 (7), 1320-1333, 2014 | 212 | 2014 |
| Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: Impact of physical form on quercetin bioaccessibility H Pool, S Mendoza, H Xiao, DJ McClements Food & function 4 (1), 162-174, 2013 | 212 | 2013 |
| Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation parameters on polymethoxyflavone crystallization Y Li, J Zheng, H Xiao, DJ McClements Food hydrocolloids 27 (2), 517-528, 2012 | 205 | 2012 |
David Julian McClementsUniversity of Massachusettsכתובת אימייל מאומתת בדומיין foodsci.umass.edu
