| Functional materials in food nanotechnology J Weiss, P Takhistov, DJ McClements Journal of food science 71 (9), R107-R116, 2006 | 1395 | 2006 |
| Emulsion‐based delivery systems for lipophilic bioactive components DJ McClements, EA Decker, J Weiss Journal of food science 72 (8), R109-R124, 2007 | 1158 | 2007 |
| 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 | 993 | 2009 |
| 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 | 825 | 2010 |
| High intensity ultrasound-assisted extraction of oil from soybeans H Li, L Pordesimo, J Weiss Food research international 37 (7), 731-738, 2004 | 687 | 2004 |
| Liposomal nanocapsules in food science and agriculture TM Taylor, J Weiss, PM Davidson, BD Bruce Critical reviews in food science and nutrition 45 (7-8), 587-605, 2005 | 641 | 2005 |
| Advances in ingredient and processing systems for meat and meat products J Weiss, M Gibis, V Schuh, H Salminen Meat science 86 (1), 196-213, 2010 | 606 | 2010 |
| Structural and functional changes in ultrasonicated bovine serum albumin solutions İ Gülseren, D Güzey, BD Bruce, J Weiss Ultrasonics sonochemistry 14 (2), 173-183, 2007 | 556 | 2007 |
| Nanotechnology in nutraceuticals and functional foods H Chen, J Weiss, F Shahidi Food technology (Chicago) 60 (3), 30-36, 2006 | 502 | 2006 |
| Solid lipid nanoparticles as delivery systems for bioactive food components J Weiss, EA Decker, DJ McClements, K Kristbergsson, T Helgason, ... Food biophysics 3, 146-154, 2008 | 493 | 2008 |
| Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion F Ostertag, J Weiss, DJ McClements Journal of colloid and interface science 388 (1), 95-102, 2012 | 422 | 2012 |
| Ultrasound technologies for food and bioprocessing H Feng, GV Barbosa-Cánovas, J Weiss Springer 1, 599, 2011 | 420 | 2011 |
| Fabrication, functionalization, and application of electrospun biopolymer nanofibers C Kriegel, A Arrechi, K Kit, DJ McClements, J Weiss Critical reviews in food science and nutrition 48 (8), 775-797, 2008 | 415 | 2008 |
| Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN) T Helgason, TS Awad, K Kristbergsson, DJ McClements, J Weiss Journal of colloid and interface science 334 (1), 75-81, 2009 | 363 | 2009 |
| What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox M Laguerre, C Bayrasy, A Panya, J Weiss, DJ McClements, J Lecomte, ... Critical reviews in food science and nutrition 55 (2), 183-201, 2015 | 295 | 2015 |
| Influence of Interfacial Composition on in Vitro Digestibility of Emulsified Lipids: Potential Mechanism for Chitosan's Ability to Inhibit Fat Digestion S Mun, EA Decker, Y Park, J Weiss, DJ McClements Food Biophysics 1, 21-29, 2006 | 281 | 2006 |
| Electrospinning of chitosan–poly (ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions C Kriegel, KM Kit, DJ McClements, J Weiss Polymer 50 (1), 189-200, 2009 | 275 | 2009 |
| Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox M Laguerre, LJ López Giraldo, J Lecomte, MC Figueroa-Espinoza, ... Journal of agricultural and food chemistry 57 (23), 11335-11342, 2009 | 267 | 2009 |
| Nanostructured encapsulation systems: food antimicrobials J Weiss, S Gaysinsky, M Davidson, J McClements Global issues in food science and technology, 425-479, 2009 | 262 | 2009 |
| Designing food structure to control stability, digestion, release and absorption of lipophilic food components DJ McClements, EA Decker, Y Park, J Weiss Food Biophysics 3, 219-228, 2008 | 237 | 2008 |
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu
