David Julian McClements

机构：University of Massachusetts Amherst, University of Massachusetts Boston, Institute of Biopolymers and Chemical Fibres

发表论文 2027 篇 · 总被引 182693 次 · h-index 201

代表论文

Effect of various natural cross-linking agents on the properties of corn starch/soy protein isolate composite films (2025 · Carbohydrate Polymers · 被引 34)
Enhancing bioavailability and functionality of plant peptides and proteins: A review of novel strategies for food and pharmaceutical applications (2025 · Food Chemistry · 被引 26)
Regulation of goat whey protein complex interfacial structures by gum Arabic to improve emulsion performance for curcumin delivery and application (2025 · Carbohydrate Polymers · 被引 23)
Development and characterization of edible bigels based on starch hydrogels and monoglyceride oleogels for dysphagia food (2025 · Food Chemistry · 被引 20)
Interaction mechanism between soy protein microgels and chitosan and the resulting physical properties: effect of biopolymer ratio, pH and ionic strength (2025 · Food Hydrocolloids · 被引 18)
Control of starch gel properties by shear-induced disruption of gelatinized swollen starch granule integrity (2025 · Food Hydrocolloids · 被引 18)