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Food Research International (Ottawa, Ont.)|November 27, 2024
Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea proteinXianwei Chen, Hui Niu, David Julian McClementsAnnual Review of Food Science and Technology|November 29, 2022
Applications of the INFOGEST In Vitro Digestion Model to Foods: A ReviewHualu Zhou, Yunbing Tan, David Julian McClementsFood Biophysics|May 7, 2013
Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone SolubilityYan Li, Hang Xiao, David Julian McClementsJournal of Agricultural and Food Chemistry|September 4, 2013
Physicochemical properties and antimicrobial efficacy of carvacrol nanoemulsions formed by spontaneous emulsificationYuhua Chang, Lynne McLandsborough, David Julian McClementsJournal of Colloid and Interface Science|June 1, 2013
Behavior of vitamin E acetate delivery systems under simulated gastrointestinal conditions: lipid digestion and bioaccessibility of low-energy nanoemulsionsSinja Mayer, Jochen Weiss, David Julian McClementsFood & Function|April 26, 2021
Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibilityHualu Zhou, Bingjing Zheng, David Julian McClementsGels (Basel, Switzerland)|July 26, 2024
Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite HydrogelsRamdattu Santhapur, Disha Jayakumar, David Julian McClementsFoods (Basel, Switzerland)|September 28, 2023
Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and BioaccessibilityBingjing Zheng, Hualu Zhou, David Julian McClementsJournal of Agricultural and Food Chemistry|January 7, 2015
Influence of physical state of β-carotene (crystallized versus solubilized) on bioaccessibilityZiyuan Xia, David Julian McClements, Hang XiaoJournal of Food Science|January 13, 2018
Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative StabilityNattapong Prichapan, David Julian McClements, Utai KlinkesornPageof 1,077