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Journal of Food Science|May 25, 2010
Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristicsOwen Griffith Jones, David Julian McClementsComprehensive Reviews in Food Science and Food Safety|January 20, 2021
Functional Biopolymer Particles: Design, Fabrication, and ApplicationsOwen Griffith Jones, David Julian McClementsProgress in Lipid Research|December 29, 2020
Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicityDavid Julian McClementsComprehensive Reviews in Food Science and Food Safety|June 23, 2023
Ultraprocessed plant-based foods: Designing the next generation of healthy and sustainable alternatives to animal-based foodsDavid Julian McClementsProgress in Lipid Research|May 14, 2013
Edible lipid nanoparticles: digestion, absorption, and potential toxicityDavid Julian McClementsComprehensive Reviews in Food Science and Food Safety|March 29, 2024
Novel animal product substitutes: A new category of plant-based alternatives to meat, seafood, egg, and dairy productsDavid Julian McClementsBiotechnology Advances|August 29, 2006
Non-covalent interactions between proteins and polysaccharidesDavid Julian McClementsAdvances in Colloid and Interface Science|April 6, 2012
Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systemsDavid Julian McClementsFood & Function|November 10, 2017
Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibilityDavid Julian McClementsCritical Reviews in Food Science and Nutrition|October 29, 2002
Modulation of globular protein functionality by weakly interacting cosolventsDavid Julian McClementsPageof 90