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David Julian McClements

1992–2025 年に発表

702
論文数
122,568
被引用数
200
h 指数
668
i10 指数

被引用数

David Julian McClements の年別被引用数1904 年: 被引用 4 件1995 年: 被引用 1 件1996 年: 被引用 2 件1997 年: 被引用 7 件1998 年: 被引用 4 件1999 年: 被引用 6 件2000 年: 被引用 28 件2001 年: 被引用 14 件2002 年: 被引用 27 件2003 年: 被引用 37 件2004 年: 被引用 42 件2005 年: 被引用 84 件2006 年: 被引用 82 件2007 年: 被引用 151 件2008 年: 被引用 170 件2009 年: 被引用 239 件2010 年: 被引用 332 件2011 年: 被引用 352 件2012 年: 被引用 400 件2013 年: 被引用 559 件2014 年: 被引用 628 件2015 年: 被引用 855 件2016 年: 被引用 844 件2017 年: 被引用 1,035 件2018 年: 被引用 884 件2019 年: 被引用 2,979 件2020 年: 被引用 3,670 件2021 年: 被引用 4,173 件2022 年: 被引用 4,125 件2023 年: 被引用 3,537 件2024 年: 被引用 6,152 件2025 年: 被引用 3,422 件2026 年: 被引用 47 件1905〜1994 年は被引用が無いため表示していません

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 7,527 件、この内訳の 27.5%アメリカ合衆国: 引用元論文 2,463 件、この内訳の 9%インド: 引用元論文 1,488 件、この内訳の 5.4%スペイン: 引用元論文 999 件、この内訳の 3.7%イラン: 引用元論文 911 件、この内訳の 3.3%イタリア: 引用元論文 856 件、この内訳の 3.1%ブラジル: 引用元論文 844 件、この内訳の 3.1%イギリス: 引用元論文 663 件、この内訳の 2.4%オーストラリア: 引用元論文 596 件、この内訳の 2.2%フランス: 引用元論文 571 件、この内訳の 2.1%カナダ: 引用元論文 559 件、この内訳の 2%韓国: 引用元論文 533 件、この内訳の 2%
0%27.5%その他 34.2%

機関

分野

  • Agricultural and Biological Sciences34.9%
  • Biochemistry, Genetics and Molecular Biology18.1%
  • Medicine15.7%
  • Nursing11.4%
  • Materials Science6.7%
  • Pharmacology, Toxicology and Pharmaceutics4.9%
  • その他8.3%

トピック

  • Proteins in Food Systems10.8%
  • Food composition and properties6%
  • Protein Hydrolysis and Bioactive Peptides4.4%
  • Phytochemicals and Antioxidant Activities3.8%
  • Microencapsulation and Drying Processes3%
  • Polysaccharides Composition and Applications2.4%
  • その他69.6%

共著者

全論文

検索で開く
  1. INFOGEST static in vitro simulation of gastrointestinal food digestion

    著者: André Brodkorb, Lotti Egger, Marie Alminger, Paula Alvito, Ricardo Assunção, Simon Ballance, Torsten Bohn, Claire Bourlieu‐Lacanal, Rachel Boutrou, Frédéric Carrière, Alfonso Clemente, Milena Corredig, Didier Dupont, Claire Dufour, Cathrina H. Edwards, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Carla Martins, Sébastien Marze, David Julian McClements, Olivia Ménard, Mans Minekus, Reto Portmann, Cláudia Nunes dos Santos, Isabelle Souchon, R. Paul Singh, Gerd E. Vegarud, Martin Wickham, Werner Weitschies, Isidra Recio - Nature Protocols 2019 被引用: 4,652

  2. A standardised staticin vitrodigestion method suitable for food – an international consensus

    著者: Mans Minekus, Marie Alminger, Paula Alvito, Simon Ballance, Torsten Bohn, C. Bourlieu, Frédéric Carrière, Rachel Boutrou, Milena Corredig, Didier Dupont, Claire Dufour, Lotti Egger, Matt Golding, Sibel Karakaya, Bente Kirkhus, Steven Le Feunteun, Uri Lesmes, Adam Macierzanka, Alan R. Mackie, Sébastien Marze, David Julian McClements, Olivia Ménard, Isidra Recio, Cláudia Nunes dos Santos, R. Paul Singh, Gerd E. Vegarud, Martin S. J. Wickham, Werner Weitschies, André Brodkorb - Food & Function 2014 被引用: 5,498

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

    著者: Lutz Großmann, David Julian McClements - Food Hydrocolloids 2022 被引用: 328

  4. Progress in microencapsulation of probiotics: A review

    著者: Mingfei Yao, Jiaojiao Xie, Hengjun Du, David Julian McClements, Hang Xiao, Lanjuan Li - Comprehensive Reviews in Food Science and Food Safety 2020 被引用: 506

  5. Recent advances on the improvement of quercetin bioavailability

    著者: Kevser Kandemir, Merve Tomaş, David Julian McClements, Esra Çapanoğlu - Trends in Food Science & Technology 2021 被引用: 306

  6. Functional Performance of Plant Proteins

    著者: Kai Kai, Maija Greis, Jiakai Lu, Alissa A. Nolden, David Julian McClements, Amanda J. Kinchla - Foods 2022 被引用: 375

  7. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

    著者: David Julian McClements, Lutz Großmann - Comprehensive Reviews in Food Science and Food Safety 2021 被引用: 565

  8. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution

    著者: Fuguo Liu, Cuicui Ma, David Julian McClements, Yanxiang Gao - Food Hydrocolloids 2016 被引用: 433

  9. Improving emulsion formation, stability and performance using mixed emulsifiers: A review

    著者: David Julian McClements, Seid Mahdi Jafari - Advances in Colloid and Interface Science 2017 被引用: 1,078

  10. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

    著者: Mahesh Kharat, Zheyuan Du, Guodong Zhang, David Julian McClements - Journal of Agricultural and Food Chemistry 2016 被引用: 674

  11. Nanoemulsions versus microemulsions: terminology, differences, and similarities

    著者: David Julian McClements - Soft Matter 2011 被引用: 1,698

  12. Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

    著者: Bingjing Zheng, David Julian McClements - Molecules 2020 被引用: 327

  13. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges

    著者: Ruichang Gao, Qingqing Yu, Yang Shen, Qian Chu, Ge Chen, Siyu Fen, Mingxuan Yang, Li Yuan, David Julian McClements, Quancai Sun - Trends in Food Science & Technology 2021 被引用: 243

  14. A brief review of the science behind the design of healthy and sustainable plant-based foods

    著者: David Julian McClements, Lutz Großmann - npj Science of Food 2021 被引用: 317

  15. Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

    著者: David Julian McClements, E. G. V. Newman, Isobelle Farrell McClements - Comprehensive Reviews in Food Science and Food Safety 2019 被引用: 428

  16. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application

    著者: Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu - Foods 2022 被引用: 248

  17. Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

    著者: David Julian McClements, Jiajia Rao - Critical Reviews in Food Science and Nutrition 2011 被引用: 1,590

  18. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties

    著者: Wen Jiang, Yiyang Wang, Cuicui Ma, David Julian McClements, Fuguo Liu, Xuebo Liu - Food Chemistry 2022 被引用: 152

  19. Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

    著者: Xueqi Li, Moting Li, Tingting Zhang, David Julian McClements, Xuebo Liu, Xuli Wu, Fuguo Liu - Journal of Agricultural and Food Chemistry 2021 被引用: 145

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

    著者: Zhenbao Zhu, Weiduo Zhu, Jianhua Yi, Ning Liu, Yungang Cao, Jiali Lu, Eric A. Decker, David Julian McClements - Food Research International 2018 被引用: 366

  21. Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review

    著者: Fuguo Liu, Cuicui Ma, Yanxiang Gao, David Julian McClements - Comprehensive Reviews in Food Science and Food Safety 2016 被引用: 389

  22. Effect of endogenous proteins and lipids on starch digestibility in rice flour

    著者: Jiangping Ye, Xiuting Hu, Shunjing Luo, David Julian McClements, Liang Lü, Chengmei Liu - Food Research International 2018 被引用: 310

  23. Whey protein–polyphenol conjugates and complexes: Production, characterization, and applications

    著者: Waqas N. Baba, David Julian McClements, Sajid Maqsood - Food Chemistry 2021 被引用: 192

  24. Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review

    著者: David Julian McClements - Advances in Colloid and Interface Science 2018 被引用: 441