Publications by authors named "David J McClements"

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Fatty acid unsaturation regulates astaxanthin encapsulation in bile salt micelles: Insights into self-assembly mechanisms and molecular interactions.
Qianer Zhu, Xiaoyan Liu, Weiqiang Pan, Xiaoyu Chen, Yuhui Zuo, David Julian McClements

J Colloid Interface Sci· February 2026

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Insights into the digestibility differences of thermostable starches under boiling treatment.
Liyang Zhou, Ke Li, David Julian McClements, Rongrong Ma, Xiaohua Pan

Carbohydr Polym· February 2026

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Corn starch-soy protein isolate films reinforced by metal-phenolic networks: Properties and application for strawberry preservation.
Hao Cheng, David Julian McClements, Hao Xu, Hangxin Zhu, Ruojie Zhang

Food Chem· January 2026

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Collagen peptides increase curcumin bioaccessibility in milk protein-stabilized emulsions by increasing mixed micelle solubilization capacity.
Shanshan Hu, Wenxia Dong, Yiqing Zou, Chengxin Tian, David Julian McClements

Food Chem· January 2026

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Comparative effects of heat-induced fibrillation and pH-shifting on the structure and interfacial adsorption of soy protein.
Yajuan Li, Xi Chen, Xiaoyan Hu, Dingkui Qin, Shuo Zhang, David Julian McClements

Food Res Int· January 2026

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Improvement of low-oil emulsion gel performance using interfacial engineering: Impact of pea protein-curdlan interfacial structure on freeze-thaw stability and in vitro digestion.
Yuehan Shan, Yue Zhao, Hongjuan Wang, Lei Dai, Yanfei Wang, David Julian McClements

Food Chem· December 2025

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Supramolecular cyclodextrin-based metal-organic frameworks (MOFs): Advanced food applications.
Arezou Khezerlou, Mohammad Rezvani-Ghalhari, Mahmood Alizadeh Sani, David Julian McClements

Adv Colloid Interface Sci· December 2025

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Comparative analysis of water-soluble pectin structures in orange and pomelo juices: Impact on cloud stability.
Qian Li, Shangdong Yan, Jialu Huang, Yujie Cheng, Ruiyun Chen, David Julian McClements

Food Chem· December 2025

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Structural characterization of water-soluble pectin in NFC orange juice during cloud destabilization.
Shiying Yang, Jian Xu, Siying Liu, Yujie Cheng, Fengjiao Cai, David Julian McClements

Food Chem· December 2025

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Insight into cultured meat: The effect of anisotropy and the use of polysaccharides and proteins from non-animal origins for scaffold design.
Zijin Sun, Wenqi Yin, David Julian McClements, Baicun Chen, Hangyan Ji

Carbohydr Polym· December 2025

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Replacing OSA starch: A novel maltodextrin-vitamin E succinate conjugate with superior emulsifying and antioxidant performance in resveratrol-loaded nanoemulsions.
Yuanyuan Chen, Chang Zhang, David Julian McClements, Yanyan Zhou, Xuguang Yin

Carbohydr Polym· December 2025

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Comparative study on digestive properties of waxy and common wheat recrystallized starches and mechanisms of digestive enzyme corona formation.
Han Hu, Zijin Sun, Baicun Chen, Huang Zhang, Wenqi Yin, David Julian McClements

Food Res Int· December 2025

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Inhibition of 2-EPA monoacylglycerol acyl migration during in vitro digestion using emulsion-based and internal structured delivery systems: Impact of emulsifier type.
Minjie Cao, Fangwei Yang, Xiaoyan Hu, Xingguo Wang, David Julian McClements

Food Chem· December 2025

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Milk-derived peptide fibril-iron nanoparticles prepared by a coordination-driven in-situ reduction approach with high bioavailability and sustained iron (II) protection.
Huanhuan Su, Yun Zhai, David Julian McClements, Teng Li, Yuying Fu

Food Res Int· December 2025

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Thermally reversible starch networks enhancing the performance of emulsions stabilized by zein/xanthan gum nanoparticles.
Hao Xu, Lida Wu, David Julian McClements, Chong Chen, Weibo Zhang

Food Chem· December 2025

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Digestive enzyme coronas on quercetin-loaded starch nanoparticles: Effects on enzyme activity and bioactive compound release.
Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu

Food Chem· December 2025

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Fabrication, characterization, and application of walnut protein-polyphenol conjugates as nano emulsifier in oil-in-water emulsions.
Changling Wu, Bohui Ma, David Julian McClements, Zhengjia Wang, Shuaizheng Wang

Food Chem· December 2025

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Zein-EGCG‑sodium alginate conjugates with tunable interfacial properties for improved stability and antioxidant performance of walnut oil emulsions.
Yueting Li, Chenlin Dai, Yifan Zhang, David Julian McClements, Xuebo Liu

Food Chem· December 2025

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Fat replacement and reduction strategies for plant-based foods.
Xiaoyan Hu, David Julian McClements

Crit Rev Food Sci Nutr· December 2025

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Enhancement of Plant Protein Extraction Using Electrostatic Separation Technology: Analysis of Material Properties, Ultrafine Flour Characteristics, Tribocharging Behavior, and the Effect on Protein Enrichment.
Wenhui Zhang, Taotao Dai, David Julian McClements, Lizhen Deng, Jialong Han

J Agric Food Chem· December 2025

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Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up.
Parisa Sharifian, Amir Amiri, David Julian McClements, Malgorzata Kubiak, Lorenzo Favaro

Crit Rev Food Sci Nutr· December 2025

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Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts.
Jingye Zhu, Huilin Zeng, Ancha Xu, David Julian McClements, Jianshe Chen

Curr Res Food Sci· December 2025

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Polydopamine-functionalized graphene for stabilizing starch-based 3D networks and synergistically enhancing film properties.
Hao Xu, David Julian McClements, Yao Hu, Hao Cheng, Jinyi Wu

Carbohydr Polym· November 2025

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Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization.
Wenbin Zhu, David Julian McClements, Kun Yang, Yang Zhu, Jianshe Chen

Compr Rev Food Sci Food Saf· November 2025

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Phytochemicals and bioactive functional ingredients from : from extraction to application in the food and healthcare sectors.
Arezou Khezerlou, Keyhan Mohammadi, Amirhossein Abedini, Maryam Alizadeh Sani, Mahmood Alizadeh Sani, David Julian McClements

Food Chem X· October 2025

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