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Journal of Agricultural and Food Chemistry|May 23, 2001
Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutionsS Baier, D J McClementsJournal of Agricultural and Food Chemistry|November 14, 2002
Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2E Keowmaneechai, D J McClementsJournal of Agricultural and Food Chemistry|November 23, 2000
Impact of weighting agents and sucrose on gravitational separation of beverage emulsionsR Chanamai, D J McClementsFood Chemistry|May 24, 2016
Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet sizeL Salvia-Trujillo, D J McClementsAdvances in Food and Nutrition Research|March 21, 2017
Nanotechnology Approaches for Increasing Nutrient BioavailabilityS M Jafari, D J McClementsJournal of Agricultural and Food Chemistry|December 22, 1999
Role of water mobility on mold spore germinationX Pham, E Vittadini, R E Levin, et al.Journal of Agricultural and Food Chemistry|January 13, 2011
Formation and stabilization of antimicrobial delivery systems based on electrostatic complexes of cationic-non-ionic mixed micelles and anionic polysaccharidesD Asker, J Weiss, D J McClementsLangmuir : the ACS Journal of Surfaces and Colloids|December 11, 2008
Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresisD Asker, J Weiss, D J McClementsJournal of Food Science|June 26, 2008
Formation of biopolymer-coated liposomes by electrostatic deposition of chitosanC Laye, D J McClements, J WeissPageof 6