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Journal of Colloid and Interface Science|November 18, 2005
Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactantRatjika Chanamai, Gregory Horn, David Julian McClementsFood Research International (Ottawa, Ont.)|May 13, 2025
Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentationDisha Jayakumar, Ramdattu Santhapur, David Julian McClementsFood Chemistry|March 8, 2016
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipidsJennifer Komaiko, Ashtri Sastrosubroto, David Julian McClementsFood Research International (Ottawa, Ont.)|September 11, 2017
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgelsZipei Zhang, Ruojie Zhang, David Julian McClementsAnnual Review of Food Science and Technology|January 27, 2017
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize EmulsionsDavid Julian McClements, Long Bai, Cheryl ChungJournal of Food Science|January 20, 2017
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β-Carotene: A Comparison of Low-Fat and High-Fat SamplesZiyuan Xia, David Julian McClements, Hang XiaoFoods (Basel, Switzerland)|January 8, 2025
Formation and Characterization of Mycelium-Potato Protein Hybrid Materials for Application in Meat Analogs or SubstitutesRamdattu Santhapur, Disha Jayakumar, David Julian 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 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 KlinkesornPageof 90