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Journal of Agricultural and Food Chemistry|December 11, 2003
Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry studyApiradee Wangsakan, Pavinee Chinachoti, D Julian McClementsJournal of Colloid and Interface Science|May 11, 2013
Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stabilitySinja Mayer, Jochen Weiss, David Julian McClementsFood & Function|February 7, 2019
Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food modelZipei Zhang, Ruojie Zhang, David Julian McClementsStudies in Health Technology and Informatics|August 24, 2019
An Integrative Biomedical Informatics Approach to Elucidate the Similarities Between Pre-Eclampsia and HypertensionGuillermo Lopez-Campos, Emma Bonner, Lana McClementsJournal of Agricultural and Food Chemistry|July 20, 2006
Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interfaceThepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David J McClementsFood Research International (Ottawa, Ont.)|July 16, 2018
Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradationMahesh Kharat, Guodong Zhang, David Julian McClementsJournal of Agricultural and Food Chemistry|April 28, 2017
Impact of Lipid Phase on the Bioavailability of Vitamin E in Emulsion-Based Delivery Systems: Relative Importance of Bioaccessibility, Absorption, and TransformationYing Yang, Hang Xiao, David Julian McClementsInternational Journal of Cardiology|March 18, 2005
Open access echocardiography has diagnostic yield similar to outpatient echocardiography and is highly rated by general practitioners and patientsV S Mahadevan, M Earley, B McClementsJournal of Agricultural and Food Chemistry|May 18, 2011
Physicochemical properties and antimicrobial efficacy of electrostatic complexes based on cationic ε-polylysine and anionic pectinYuhua Chang, Lynne McLandsborough, David Julian McClementsJournal of Agricultural and Food Chemistry|January 25, 2012
Cationic antimicrobial (ε-polylysine)-anionic polysaccharide (pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacyYuhua Chang, Lynne McLandsborough, David Julian McClementsPageof 1,076