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Food Chemistry|March 8, 2016
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClementsFood Research International (Ottawa, Ont.)|September 11, 2017
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgelsZipei Zhang, Ruojie Zhang, David Julian McClementsAnnual Review of Food Science and Technology|January 27, 2017
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize EmulsionsDavid Julian McClements, Long Bai, Cheryl ChungJournal of Food Science|January 20, 2017
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat SamplesZiyuan Xia, David Julian McClements, Hang XiaoFoods (Basel, Switzerland)|January 8, 2025
Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or SubstitutesRamdattu Santhapur, Disha Jayakumar, David Julian McClementsHypertension in Pregnancy|December 27, 2024
Targeting oxidative stress in preeclampsiaDinara Afrose, Sofía Alfonso-Sánchez, Lana McClementsBiometrika|March 16, 2016
Effective degrees of freedom: a flawed metaphorLucas Janson, William Fithian, Trevor J HastieThe Journal of Nutrition, Health & Aging|February 24, 2004
Developing specialist healthcare for older people: a challenge for the European UnionD O Neil, I Hastie, B WilliamsStatistics and Computing|September 1, 2015
Sampling from Dirichlet process mixture models with unknown concentration parameter: mixing issues in large data implementationsDavid I Hastie, Silvia Liverani, Sylvia RichardsonMethods in Molecular Biology (Clifton, N.J.)|April 28, 2021
Analysis of Oligomeric and Glycosylated Proteins by Size-Exclusion Chromatography Coupled with Multiangle Light ScatteringKathryn Hastie, Vamseedhar Rayaprolu, Erica Ollmann SaphirePageof 1,077