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Food Research International (Ottawa, Ont.)|March 20, 2019
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cookingMinqi Wang, Takahiko Doi, David Julian McClementsFood Research International (Ottawa, Ont.)|April 24, 2017
Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starchNuttinee Tangsrianugul, Manop Suphantharika, David Julian McClementsJournal of Agricultural and Food Chemistry|November 13, 2012
Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: influence of ripening inhibitorsYuhua Chang, Lynne McLandsborough, David Julian McClementsFood Chemistry|October 31, 2012
Encapsulation of functional lipophilic components in surfactant-based colloidal delivery systems: vitamin E, vitamin D, and lemon oilKhalid Ziani, Yuan Fang, David Julian McClementsFood Chemistry|December 16, 2023
Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch additionYuying Hu, Lufeng Wang, David Julian McClementsJournal of Agricultural and Food Chemistry|April 6, 2011
Interactions of a cationic antimicrobial (ε-polylysine) with an anionic biopolymer (pectin): an isothermal titration calorimetry, microelectrophoresis, and turbidity studyYuhua Chang, Lynne McLandsborough, David Julian McClementsFood Research International (Ottawa, Ont.)|September 27, 2019
Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cookingTakahiko Doi, Minqi Wang, David Julian McClementsJournal of Colloid and Interface Science|May 11, 2013
Vitamin E-enriched nanoemulsions formed by emulsion phase inversion: factors influencing droplet size and stabilitySinja Mayer, Jochen Weiss, David Julian McClementsFood & Function|February 7, 2019
Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food modelZipei Zhang, Ruojie Zhang, David Julian McClementsFood Research International (Ottawa, Ont.)|July 16, 2018
Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradationMahesh Kharat, Guodong Zhang, David Julian McClementsPageof 90