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Food Research International (Ottawa, Ont.)|April 22, 2023
Preparation of plant-based meat analogs using emulsion gels: Lipid-filled RuBisCo protein hydrogelsYunbing Tan, Zhiyun Zhang, David Julian McClementsFood Research International (Ottawa, Ont.)|July 18, 2018
Interaction of cationic antimicrobial (ɛ-polylysine) with food-grade biopolymers: Dextran, chitosan, carrageenan, alginate, and pectinYuhua Chang, Lynne McLandsborough, David Julian McClementsFood Research International (Ottawa, Ont.)|July 18, 2018
Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacersCheryl Chung, Brian Degner, David Julian McClementsBiochimica Et Biophysica Acta|October 13, 2015
Application of ITC in foods: A powerful tool for understanding the gastrointestinal fate of lipophilic compoundsIzlia J Arroyo-Maya, David Julian McClementsAnnual Review of Food Science and Technology|January 18, 2019
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of ActionJiajia Rao, Bingcan Chen, David Julian McClementsJournal of Agricultural and Food Chemistry|June 10, 2010
Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and/or caseinateUri Lesmes, Prune Baudot, David Julian McClementsPharmaceutical Research|March 7, 2013
Potential biological fate of emulsion-based delivery systems: lipid particles nanolaminated with lactoferrin and β-lactoglobulin coatingsTanushree Tokle, Yingyi Mao, David Julian McClementsAnnual Review of Food Science and Technology|December 17, 2013
Delivery of lipophilic bioactives: assembly, disassembly, and reassembly of lipid nanoparticlesMingfei Yao, Hang Xiao, David Julian McClementsAnnual Review of Food Science and Technology|January 10, 2017
Enzyme-Based Strategies for Structuring Foods for Improved FunctionalityBenjamin Zeeb, David Julian McClements, Jochen WeissJournal of Agricultural and Food Chemistry|April 2, 2019
Titanium Dioxide Nanoparticles Do Not Adversely Impact Carotenoid Bioaccessibility from Tomatoes Consumed with Different Nanoemulsions: In Vitro Digestion StudyQian Li, Yinxin Fu, David Julian McClementsPageof 90