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Comprehensive Reviews in Food Science and Food Safety|May 31, 2021
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogsDavid Julian McClements, Lutz GrossmannFood Chemistry|January 30, 2021
Improving the bioavailability of oil-soluble vitamins by optimizing food matrix effects: A reviewYunbing Tan, David Julian McClementsFoods (Basel, Switzerland)|February 11, 2021
Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food ApplicationsDavid Julian McClements, Bengü ÖztürkJournal of Colloid and Interface Science|April 30, 2014
Optimization of isothermal low-energy nanoemulsion formation: hydrocarbon oil, non-ionic surfactant, and water systemsJennifer Komaiko, David Julian McClementsJournal of Agricultural and Food Chemistry|February 26, 2014
Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperatureYuhua Chang, David Julian McClementsNPJ Science of Food|July 16, 2019
Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticlesDavid Julian McClements, Hang XiaoFood & Function|July 14, 2012
Influence of electrostatic heteroaggregation of lipid droplets on their stability and digestibility under simulated gastrointestinal conditionsYingyi Mao, David Julian McClementsCritical Reviews in Food Science and Nutrition|December 7, 2025
Fat replacement and reduction strategies for plant-based foodsXiaoyan Hu, David Julian McClementsAnesthesiology|November 12, 2013
Designing and implementing the objective structured clinical examination in anesthesiologyMaya Jalbout Hastie, Jessica L Spellman, Parwane P Pagano, et al.Pageof 1,075