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Journal of Equine Veterinary Science|April 19, 2020
Factors Influencing Equine Gut Microbiota: Current KnowledgeAnna Garber, Peter Hastie, Jo-Anne MurrayUltrasonics|May 1, 1990
A search for sonoluminescence in vivo in the human cheekT G Leighton, M J Pickworth, J Tudor, et al.Journal of Agricultural and Food Chemistry|May 23, 2000
Influence of sucrose on the thermal denaturation, gelation, and emulsion stabilization of whey proteinsA Kulmyrzaev, C Bryant, D J McClementsJournal of Agricultural and Food Chemistry|August 17, 2010
Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrinTanushree Tokle, Uri Lesmes, David Julian McClementsJournal of Agricultural and Food Chemistry|August 6, 2010
Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan)Marieange Bonnaud, Jochen Weiss, David J McClementsFrontiers in Bioengineering and Biotechnology|June 24, 2020
Can Stem Cells Beat COVID-19: Advancing Stem Cells and Extracellular Vesicles Toward Mainstream Medicine for Lung Injuries Associated With SARS-CoV-2 InfectionsWojciech Chrzanowski, Sally Yunsun Kim, Lana McClementsGels (Basel, Switzerland)|August 28, 2025
Recent Advances in Plant-Based Emulsion Gels: Preparation, Characterization, Applications, and Future PerspectivesYunfei Huang, Chunmei Li, David Julian McClementsFood Research International (Ottawa, Ont.)|March 15, 2017
Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsionsNattapong Prichapan, David Julian McClements, Utai KlinkesornJournal of Colloid and Interface Science|September 18, 2012
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversionFelix Ostertag, Jochen Weiss, David Julian McClementsFood Chemistry|February 5, 2014
Optimizing delivery systems for cationic biopolymers: competitive interactions of cationic polylysine with anionic κ-carrageenan and pectinCynthia Lyliam Lopez-Pena, David Julian McClementsPageof 1,077