McClements, David Julian

A standardised static in vitro digestion method suitable for food – an international consensus

Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., et al. (2014) · Food Funct.

Food composition and propertiesProteins in Food Systems

Cited by 5,824

INFOGEST static in vitro simulation of gastrointestinal food digestion

Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., et al. (2019) · Nature Protocols

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 5,199

Factors Influencing the Chemical Stability of Carotenoids in Foods

Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2010) · Critical Reviews in Food Science and Nutrition

Antioxidant Activity and Oxidative StressProteins in Food Systems

Cited by 828

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Bryant, C. M., & McClements, D. J. (1998) · Trends in Food Science & Technology

Proteins in Food SystemsProtein Structure and Dynamics

Cited by 643

Advances in Food Colloids

Dickinson, E., & McClements, D. J. (1996) · Springer eBooks

Proteins in Food SystemsSurfactants and Colloidal Systems

Cited by 414

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

Zhu, Z., Zhu, W., Yi, J., Liu, N., Cao, Y., Lu, J., Decker, E. A., & McClements, D. J. (2018) · Food Research International

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 382

Current insights into protein solubility: A review of its importance for alternative proteins

Grossmann, L., & McClements, D. J. (2023) · Food Hydrocolloids

Proteins in Food SystemsProtein purification and stability

Cited by 367

Potential biological fate of ingested nanoemulsions: Influence of particle characteristics

McClements, D. J., & Xiao, H. (2012) · Food Funct.

Proteins in Food SystemsDrug Solubulity and Delivery Systems

Cited by 331

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

SURH, J., DECKER, E., & MCCLEMENTS, D. (2006) · Food Hydrocolloids

Proteins in Food SystemsPickering emulsions and particle stabilization

Cited by 306

Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions

Dai, T., Chen, J., McClements, D. J., Hu, P., Ye, X., Liu, C., & Li, T. (2019) · Food & Function

Proteins in Food SystemsProtein Interaction Studies and Fluorescence Analysis

Cited by 252

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2009) · Journal of Agricultural and Food Chemistry

Edible Oils Quality and AnalysisAntioxidant Activity and Oxidative Stress

Cited by 122

Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics

Torcello-Gómez, A., Maldonado-Valderrama, J., Martín-Rodríguez, A., & McClements, D. J. (2011) · Soft Matter

Proteins in Food SystemsSurfactants and Colloidal Systems

Cited by 105

Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods

Zhou, H., Hu, X., Xiang, X., & McClements, D. J. (2023) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 105

Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency.

Mozafarpour, R., Koocheki, A., Sani, M. A., McClements, D. J., & Mehr, H. M. (2022) · Advances in Colloid and Interface Science

Proteins in Food SystemsUltrasound and Cavitation Phenomena

Cited by 91

Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

Han, S., Cui, F., McClements, D. J., Xu, X., Ma, C., Wang, Y., Liu, X., & Liu, F. (2022) · Foods

Proteins in Food SystemsProtein Interaction Studies and Fluorescence Analysis

Cited by 64

Encapsulation of Spirulina protein hydrolysates in liposomes: Impact on antioxidant activity and gastrointestinal behavior

Mohammadi, M., Hamishehkar, H., McClements, D. J., Shahvalizadeh, R., & Barri, A. (2023) · Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 51

Impact of Hofmeister anion type on the structural and mechanical properties of composite whey protein hydrogels

Liu, H., Yang, D., Zhang, Q., McClements, D. J., Xu, X., Sun, Q., Dong, X., & Dai, L. (2025) · Food Hydrocolloids

Proteins in Food SystemsHydrogels: synthesis, properties, applications

Cited by 12

Impact of iron binding on the functional and digestive properties of potato protein fractions

Li, S., Luo, M., Zhang, Y., Wong, S., Hu, X., Yan, W., & McClements, D. J. (2025) · Food Hydrocolloids

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 6