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Journal of Colloid and Interface Science|September 21, 2013
Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClementsFood Chemistry|October 14, 2014
Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stabilityMarrisa Guttoff, Amir Hossein Saberi, David Julian McClementsJournal of Physics. Condensed Matter : an Institute of Physics Journal|October 28, 2014
Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervationBi-cheng Wu, Brian Degner, David Julian McClementsFood Research International (Ottawa, Ont.)|July 18, 2018
Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particlesZipei Zhang, Eric Andrew Decker, David Julian McClementsFood Research International (Ottawa, Ont.)|May 3, 2017
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsificationAmir Hossein Saberi, Yuan Fang, David Julian McClementsFoods (Basel, Switzerland)|April 15, 2025
Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle SaucesBahar Demircan, David Julian McClements, Yakup Sedat VeliogluFood Chemistry|February 26, 2026
Regulation of Ostwald ripening behavior through surfactant mixing and droplet mixing strategies in tween-stabilized emulsionsMinji Gwon, David Julian McClements, Seung Jun ChoiFood Chemistry|May 31, 2023
Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservationSeyed Fakhreddin Hosseini, Zahra Mousavi, David Julian McClementsCritical Reviews in Food Science and Nutrition|December 14, 2021
Plant protein-based fibers: Fabrication, characterization, and potential food applicationsDa Chen, Owen Griffith Jones, Osvaldo H CampanellaFoods (Basel, Switzerland)|January 17, 2024
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure TreatmentSohyeon Im, Owen Griffith Jones, Seung Jun ChoiPageof 90