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Advances in Colloid and Interface Science|May 25, 2002
Theoretical prediction of emulsion colorDavid Julian McClementsFoods (Basel, Switzerland)|April 9, 2020
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design PrinciplesDavid Julian McClementsAnnual Review of Food Science and Technology|December 2, 2011
Emulsion design to improve the delivery of functional lipophilic componentsDavid Julian McClementsAdvances in Colloid and Interface Science|December 31, 2016
Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspectsDavid Julian McClementsAnnual Review of Food Science and Technology|January 7, 2020
Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability StudiesDavid Julian McClementsACS Omega|November 30, 2020
Nanotechnology Approaches for Improving the Healthiness and Sustainability of the Modern Food SupplyDavid Julian McClementsComprehensive Reviews in Food Science and Food Safety|December 22, 2020
Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery SystemsDavid Julian McClementsAdvances in Colloid and Interface Science|July 30, 2020
Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systemsDavid Julian McClementsBiotechnology Advances|August 8, 2018
Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicalsDavid Julian McClementsCritical Reviews in Food Science and Nutrition|October 19, 2007
Critical review of techniques and methodologies for characterization of emulsion stabilityDavid Julian McClementsPageof 90