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Critical Reviews in Food Science and Nutrition|December 7, 2025
Fat replacement and reduction strategies for plant-based foodsXiaoyan Hu, David Julian McClementsFood & Function|November 23, 2011
Potential biological fate of ingested nanoemulsions: influence of particle characteristicsDavid Julian McClements, Hang XiaoJournal of Agricultural and Food Chemistry|June 19, 2010
New mathematical model for interpreting pH-stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibilityYan Li, David Julian McClementsFood & Function|April 25, 2014
Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticalsDavid Julian McClements, Hang XiaoMolecules (Basel, Switzerland)|November 27, 2021
Plant-Based Colloidal Delivery Systems for BioactivesYunbing Tan, David Julian McClementsFood Chemistry|October 31, 2012
Impact of lemon oil composition on formation and stability of model food and beverage emulsionsJiajia Rao, David Julian McClementsFood Chemistry|October 31, 2012
Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid dropletsYingyi Mao, David Julian McClementsAnnual Review of Food Science and Technology|November 14, 2023
Next-Generation Plant-Based Foods: Challenges and OpportunitiesDavid Julian McClements, Lutz GrossmannJournal of Agricultural and Food Chemistry|December 12, 2017
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid OxidationDavid Julian McClements, Eric DeckerJournal of Colloid and Interface Science|June 12, 2012
Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier contentYingyi Mao, David Julian McClementsPageof 90