David Julian McClements

Research interests

Publications

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

  Comprehensive Reviews in Food Science and Food Safety · 2021 · 10.1111/1541-4337.12771

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

  Advances in Colloid and Interface Science · 2017 · 10.1016/j.cis.2017.12.001

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

  Journal of Agricultural and Food Chemistry · 2016 · 10.1021/acs.jafc.6b04815

• Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

  Advances in Colloid and Interface Science · 2016 · 10.1016/j.cis.2016.03.002

• Food Emulsions

  · 2015 · 10.1201/b18868

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

  Food & Function · 2014 · https://doi.org/10.1039/c3fo60702j

• Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

  Food Chemistry · 2013 · 10.1016/j.foodchem.2013.03.050

• Nanoemulsions versus microemulsions: terminology, differences, and similarities

  Soft Matter · 2011 · https://doi.org/10.1039/c2sm06903b

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

  Critical Reviews in Food Science and Nutrition · 2011 · https://doi.org/10.1080/10408398.2011.559558

• Edible nanoemulsions: fabrication, properties, and functional performance

  Soft Matter · 2010 · 10.1039/c0sm00549e

• Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

  Food Hydrocolloids · 2010 · 10.1016/j.foodhyd.2010.09.017

• Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

  Advances in Colloid and Interface Science · 2010 · 10.1016/j.cis.2010.06.010

• Factors Influencing the Chemical Stability of Carotenoids in Foods

  Critical Reviews in Food Science and Nutrition · 2010 · 10.1080/10408390802565889

• Mechanisms of lipid oxidation in food dispersions

  Trends in Food Science & Technology · 2010 · 10.1016/j.tifs.2010.11.003

• In vitro human digestion models for food applications

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.08.036

• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

  Critical Reviews in Food Science and Nutrition · 2009 · 10.1080/10408390902841529

• Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

  Critical Reviews in Food Science and Nutrition · 2007 · 10.1080/10408390701289292

• Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components

  Journal of Food Science · 2007 · 10.1111/j.1750-3841.2007.00507.x

• Functional Materials in Food Nanotechnology

  Journal of Food Science · 2006 · 10.1111/j.1750-3841.2006.00195.x

• Formation, stability and properties of multilayer emulsions for application in the food industry

  Advances in Colloid and Interface Science · 2006 · 10.1016/j.cis.2006.11.021

• Food Emulsions

  · 2004 · 10.1201/9781420039436

• Protein-stabilized emulsions

  Current Opinion in Colloid & Interface Science · 2004 · 10.1016/j.cocis.2004.09.003

• Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

  Journal of Food Science · 2000 · https://doi.org/10.1111/j.1365-2621.2000.tb10596.x

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

  Trends in Food Science & Technology · 1998 · 10.1016/s0924-2244(98)00031-4

• Food Emulsions: Principles, Practice, and Techniques

  ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · 1998

Current projects

No projects listed.