| 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 | 222 | 2016 |
| 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 | 221 | 2015 |
| 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 | 173 | 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 | 168 | 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 | 164 | 2016 |
| 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 | 149 | 2015 |
| Reducing intestinal digestion and absorption of fat using a nature-derived biopolymer: interference of triglyceride hydrolysis by nanocellulose GM DeLoid, IS Sohal, LR Lorente, RM Molina, G Pyrgiotakis, ... ACS nano 12 (7), 6469-6479, 2018 | 148 | 2018 |
| 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 | 146 | 2016 |
| Enhancing nutraceutical performance using excipient foods: Designing food structures and compositions to increase bioavailability DJ McClements, L Zou, R Zhang, L Salvia‐Trujillo, T Kumosani, H Xiao Comprehensive Reviews in Food Science and Food Safety 14 (6), 824-847, 2015 | 135 | 2015 |
| 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 | 117 | 2016 |
| 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 | 101 | 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 | 101 | 2016 |
| Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate … F Liu, C Ma, R Zhang, Y Gao, DJ McClements Food chemistry 221, 395-403, 2017 | 94 | 2017 |
| 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 | 91 | 2019 |
| 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 | 85 | 2016 |
| 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 | 84 | 2019 |
| Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release Z Zhang, R Zhang, EA Decker, DJ McClements Food Hydrocolloids 44, 345-352, 2015 | 83 | 2015 |
| Nanoemulsions: An emerging platform for increasing the efficacy of nutraceuticals in foods R Zhang, Z Zhang, DJ McClements Colloids and Surfaces B: Biointerfaces 194, 111202, 2020 | 68 | 2020 |
| Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin) X Luo, Y Zhou, L Bai, F Liu, R Zhang, Z Zhang, B Zheng, Y Deng, ... Food Research International 96, 103-112, 2017 | 68 | 2017 |
| Vitamin E encapsulation within oil-in-water emulsions: Impact of emulsifier type on physicochemical stability and bioaccessibility S Lv, Y Zhang, H Tan, R Zhang, DJ McClements Journal of agricultural and food chemistry 67 (5), 1521-1529, 2019 | 67 | 2019 |
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu
