David Julian McClements
David Julian McClements
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Food emulsions: principles, practices, and techniques
DJ McClements
CRC press, 2004
A standardised static in vitro digestion method suitable for food–an international consensus
M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ...
Food & function 5 (6), 1113-1124, 2014
INFOGEST static in vitro simulation of gastrointestinal food digestion
A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ...
Nature protocols 14 (4), 991-1014, 2019
Nanoemulsions versus microemulsions: terminology, differences, and similarities
DJ McClements
Soft matter 8 (6), 1719-1729, 2012
Lipid oxidation in oil‐in‐water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
DJ McClements, EA Decker
Journal of food science 65 (8), 1270-1282, 2000
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity
DJ McClements, J Rao
Critical reviews in food science and nutrition 51 (4), 285-330, 2011
Functional materials in food nanotechnology
J Weiss, P Takhistov, DJ McClements
Journal of food science 71 (9), R107-R116, 2006
Emulsion‐based delivery systems for lipophilic bioactive components
DJ McClements, EA Decker, J Weiss
Journal of food science 72 (8), R109-R124, 2007
Protein-stabilized emulsions
DJ McClements
Current opinion in colloid & interface science 9 (5), 305-313, 2004
Critical review of techniques and methodologies for characterization of emulsion stability
DJ Mcclements
Critical reviews in food science and nutrition 47 (7), 611-649, 2007
Edible nanoemulsions: fabrication, properties, and functional performance
DJ McClements
Soft matter 7 (6), 2297-2316, 2011
In vitro human digestion models for food applications
SJ Hur, BO Lim, EA Decker, DJ McClements
Food chemistry 125 (1), 1-12, 2011
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods
DJ McClements, EA Decker, Y Park, J Weiss
Critical reviews in food science and nutrition 49 (6), 577-606, 2009
Formation, stability and properties of multilayer emulsions for application in the food industry
D Guzey, DJ McClements
Advances in colloid and interface science 128, 227-248, 2006
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
C Qian, DJ McClements
Food hydrocolloids 25 (5), 1000-1008, 2011
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
DJ McClements, Y Li
Advances in colloid and interface science 159 (2), 213-228, 2010
Advances in the application of ultrasound in food analysis and processing
DJ McClements
Trends in Food Science & Technology 6 (9), 293-299, 1995
Factors influencing the chemical stability of carotenoids in foods
CS Boon, DJ McClements, J Weiss, EA Decker
Critical reviews in food science and nutrition 50 (6), 515-532, 2010
Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
DJ McClements, CE Gumus
Advances in Colloid and interface Science 234, 3-26, 2016
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
CM Bryant, DJ McClements
Trends in Food Science & Technology 9 (4), 143-151, 1998
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