David McClements

Has grant

Distinguished Professor

University of Massachusetts Amherst

United States

Research Interests

Explore related searches

Professors in United States

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Recent Grants

Grant: Close

LIPID OXIDATION IN LOW MOISTURE FOODS: DEVELOPING TECHNOLOGIES FOR IMPROVING NUTRITIONAL COMPOSITION WITHOUT NEGATIVELY IMPACTING QUALITY

Open Date: 2016-01-01

Close Date: 2019-12-31

Grant: Close

DIRECTED ASSEMBLY OF LIPID NANOPARTICLES IN GASTROINTESTINAL TRACT TO ENHANCE HEALTH BENEFITS OF LIPOPHILIC FOOD COMPONENTS

Open Date: 2014-09-01

Close Date: 2017-08-31

Grant: Close

DEVELOPMENT OF NANOEMULSION-BASED DELIVERY SYSTEMS FOR FUNCTIONAL LIPIDS

Open Date: 2013-09-01

Close Date: 2015-08-31

Grant: Close

ANTIMICROBIAL NANOPARTICLE DELIVERY SYSTEMS

Open Date: 2010-09-01

Close Date: 2013-08-31

Grant: Close

INFLUENCE OF NANOPARTICLE CHARACTERISTICS ON FATE, BIOAVAILABILITY, AND TOXICITY OF FOOD-GRADE NANOEMULSIONS

Open Date: 2010-05-01

Close Date: 2015-04-30

Articles (10)

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (1)

Hualu Zhou

University of Georgia

UNITED STATES

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

David McClements

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (10)

Controlling textural attributes of plant-based emulsions using heteroaggregation of cationic and anionic potato protein-coated oil droplets

Enhancing the dispersibility of commercial pea protein ingredients using stirred media milling: Potential mechanisms of action

Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures

Improvement of 3D printing performance of pea protein isolate Pickering emulsion gels by regulating electrostatic interaction between protein and polysaccharide

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

Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility

Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition

Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach

High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing

Modeling the rheological properties of plant‐based foods: Soft matter physics principles

Collaborators (1)

Hualu Zhou

Make your next move.