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Food Research International (Ottawa, Ont.)|February 6, 2019
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cookingTakahiko Doi, Minqi Wang, David Julian McClementsFood Chemistry|August 1, 2022
Formulation and characterization of plant-based egg white analogs using RuBisCO proteinHualu Zhou, Giang Vu, David Julian McClementsLangmuir : the ACS Journal of Surfaces and Colloids|June 23, 2005
Effect of surfactant type on surfactant-maltodextrin interactions: isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry studyApiradee Wangsakan, Pavinee Chinachoti, David J McClementsBiomacromolecules|June 14, 2006
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfacesThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClementsFood Research International (Ottawa, Ont.)|April 22, 2023
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogelsYunbing Tan, Zhiyun Zhang, David Julian McClementsFood Research International (Ottawa, Ont.)|July 18, 2018
Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectinYuhua Chang, Lynne McLandsborough, David Julian McClementsFood Research International (Ottawa, Ont.)|July 18, 2018
Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacersCheryl Chung, Brian Degner, David Julian McClementsJournal 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|November 17, 2007
Adsorption of protein-coated lipid droplets to mixed biopolymer hydrogel surfaces: role of biopolymer diffusionMaria Vargas, Jochen Weiss, D Julian McClementsBiochimica Et Biophysica Acta|October 13, 2015
Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compoundsIzlia J Arroyo-Maya, David Julian McClementsPageof 1,076