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Journal 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 McClementsFood & Function|November 23, 2011
Potential biological fate of ingested nanoemulsions: influence of particle characteristicsDavid Julian McClements, Hang XiaoJournal of Agricultural and Food Chemistry|November 23, 2000
Impact of weighting agents and sucrose on gravitational separation of beverage emulsionsR Chanamai, D J McClementsJournal of Agricultural and Food Chemistry|June 19, 2010
New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibilityYan Li, David Julian McClementsFood & Function|April 25, 2014
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticalsDavid Julian McClements, Hang XiaoJournal of Agricultural and Food Chemistry|February 19, 2004
Characterization of interactions between chitosan and an anionic surfactantMasubon Thongngam, D Julian McClementsMolecules (Basel, Switzerland)|November 27, 2021
Plant-Based Colloidal Delivery Systems for BioactivesYunbing Tan, David Julian McClementsAdvances in Colloid and Interface Science|January 16, 2007
Formation, stability and properties of multilayer emulsions for application in the food industryDemet Guzey, D Julian McClementsFood Chemistry|October 31, 2012
Impact of lemon oil composition on formation and stability of model food and beverage emulsionsJiajia Rao, David Julian McClementsFood Chemistry|October 31, 2012
Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClementsPageof 1,075