David Julian McClements

发表

Food Biotechnology: Sculpting Genes with Genetic Engineering

David Julian McClements, D. Mcclements, 2019, Future Foods.

Beverage emulsions: Recent developments in formulation, production, and applications

David Julian McClements, T PiorkowskiDaniel, D. Mcclements, 2014 .

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

Yeonhwa Park, David Julian McClements, Jochen Weiss, 2009, Critical reviews in food science and nutrition.

Nanotechnology for increased micronutrient bioavailability

David Julian McClements, Iris J. Joye, Gabriel Davidov-Pardo, 2014 .

Ultrasonics in food engineering. Part I: Introduction and experimental methods

David Julian McClements, Malcolm J. W. Povey, M. Povey, 1988 .

Selection of Delivery Systems: Case Studies

David Julian McClements, 2014 .

PROCTER DEPARTMENT OF FOOD SCIENCE, UNIVERSITY OF LEEDS, LEEDS LS2 9JT, UK

David Julian McClements, Malcolm J. W. Povey, Eric Dickinson, 1989 .

Food Architecture: Building Better Foods

David Julian McClements, 2019 .

Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems.

David Julian McClements, D. Mcclements, 2018, Comprehensive reviews in food science and food safety.

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems.

David Julian McClements, D. Mcclements, 2020, Advances in colloid and interface science.

Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

David Julian McClements, D. Mcclements, 2007, Critical reviews in food science and nutrition.

Structure-Function Relationships to Guide Rational Design and Fabrication of Particulate Food Delivery Systems

David Julian McClements, Uri Lesmes, D. Mcclements, 2009 .

Advancements in 3D food printing: a comprehensive overview of properties and opportunities

David Julian McClements, Amanda J Kinchla, John Y Zhang, 2021, Critical reviews in food science and nutrition.

Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry

David Julian McClements, Zipei Zhang, Ming Miao, 2021 .

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

David Julian McClements, 2021 .

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions.

David Julian McClements, Zhonghai Tang, Hang Xiao, 2018, Food research international.

Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels

David Julian McClements, D. Mcclements, Saehun Mun, 2017 .

Inhibition of lipase-catalyzed hydrolysis of emulsified triglyceride oils by low-molecular weight surfactants under simulated gastrointestinal conditions.

David Julian McClements, Yan Li, D. Mcclements, 2011, European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.

Characterization of aerated foods using ultrasonic reflectance spectroscopy

David Julian McClements, D. Mcclements, A. Kulmyrzaev, 2000 .

Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

David Julian McClements, Eric A. Decker, Uri Lesmes, 2010 .

Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract.

David Julian McClements, Rickey Y. Yada, Cristina M. Sabliov, 2014, Comprehensive reviews in food science and food safety.

Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility

David Julian McClements, Yan Li, Hang Xiao, 2012, Food Biophysics.

Edible nanoemulsions: fabrication, properties, and functional performance

David Julian McClements, D. Mcclements, 2011 .

Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oil.

David Julian McClements, Yuan Fang, D. Mcclements, 2012, Food chemistry.

Engineering Hydrogel Microspheres for Healthy and Tasty Foods

David Julian McClements, D. Mcclements, Bi-cheng Wu, 2015 .

Principles of Ultrasonic Droplet Size Determination in Emulsions

David Julian McClements, D. Mcclements, 1996 .

Bridging the gap: use of confocal microscopy in food research

David Julian McClements, Elena Vittadini, Yael Vodovotz, 1996 .

Food Emulsions: Principles, Practice, and Techniques

David Julian McClements, D. Mcclements, 1998 .

Influence of Surfactant Type and Concentration on Electrospinning of Chitosan–Poly(Ethylene Oxide) Blend Nanofibers

David Julian McClements, D. Mcclements, J. Weiss, 2009 .

Influence of flocculation on the ultrasonic properties of emulsions: theory

David Julian McClements, Norbert Herrmann, Y Hemar, 1998 .

Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study

David Julian McClements, Silja Wessler, Shirley K. Knauer, 2018, npj Science of Food.

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

David Julian McClements, Martin E. Leser, Alexander A. Sher, 2013 .

Prediction of Food Emulsion Color Using Light Scattering Theory

David Julian McClements, Fergus M. Clydesdale, D. Mcclements, 2006 .

Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method.

David Julian McClements, Jiajia Rao, D. Mcclements, 2011, Journal of agricultural and food chemistry.

Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

David Julian McClements, Zipei Zhang, Long Chen, 2016 .

Ultrasonic pulse echo reflectometer

David Julian McClements, D. Mcclements, P. Fairley, 1991 .

Future Foods: How Modern Science Is Transforming the Way We Eat

David Julian McClements, D. Mcclements, 2019 .

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

David Julian McClements, Hang Xiao, D. Mcclements, 2017, npj Science of Food.

Adsorption kinetics of BSA at air–sugar solution interfaces as affected by sugar type and concentration

David Julian McClements, D. Mcclements, J. Weiss, 2003 .

Solid Fat Content Determination by Ultrasonic Velocimetry

David Julian McClements, Alejandro G. Marangoni, D. Mcclements, 2004 .

Use of Ultrasound to Determine Cod Fillet Composition

David Julian McClements, Eric A. Decker, D. Mcclements, 1997 .

Production of nanoparticles by anti- solvent precipitation for use in food systems

David Julian McClements, Iris J. Joye, I. Joye, 2013 .

Ultrasonic determination of fish composition

David Julian McClements, Eric A. Decker, John N. Coupland, 1998 .

Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides

David Julian McClements, Long Bai, D. Mcclements, 2016 .

Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems.

David Julian McClements, D. Mcclements, 2012, Advances in colloid and interface science.

Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements

David Julian McClements, Malcolm J. W. Povey, M. Povey, 2007 .

Design of nano-laminated coatings to control bioavailability of lipophilic food components.

David Julian McClements, D. Mcclements, 2010, Journal of food science.

Influence of Thermal Overlap Effects on the Ultrasonic Attenuation Spectra of Polydisperse Oil-in-Water Emulsions

David Julian McClements, Ratjika Chanamai, and Norbert Herrmann, 1999 .

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.

David Julian McClements, Yan Li, D. Mcclements, 2010, Advances in colloid and interface science.

Physicochemical properties and digestibility of emulsified lipids in simulated intestinal fluids: influence of interfacial characteristics

David Julian McClements, Amelia Torcello-Gómez, D. Mcclements, 2011 .

Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil

David Julian McClements, Jiajia Rao, D. Mcclements, 2011 .

Scattering of ultrasound by emulsions

David Julian McClements, Malcolm J. W. Povey, M. Povey, 1989 .