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Langmuir : the ACS Journal of Surfaces and Colloids|May 13, 2009
Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexesYoung-Hee Cho, David Julian McClementsJournal of Agricultural and Food Chemistry|May 21, 2016
Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient NanoemulsionsLaura Salvia-Trujillo, David Julian McClementsFood Research International (Ottawa, Ont.)|May 31, 2023
Designing healthier plant-based foods: Fortification, digestion, and bioavailabilityIsobelle Farrell McClements, David Julian McClementsFood Science and Biotechnology|February 18, 2020
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailabilitySeung Jun Choi, David Julian McClementsMolecules (Basel, Switzerland)|March 11, 2020
Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal SystemsSarah L Perry, David Julian McClementsJournal of Agricultural and Food Chemistry|June 15, 2007
Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexesYoun-Ho Hong, David Julian McClementsFood Chemistry|August 24, 2014
Nutraceutical delivery systems: resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsificationGabriel Davidov-Pardo, David Julian McClementsAdvances in Food and Nutrition Research|June 2, 2019
Assembled protein nanoparticles in food or nutrition applicationsYoung-Hee Cho, Owen Griffith JonesFood Research International (Ottawa, Ont.)|February 6, 2019
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cookingTakahiko Doi, Minqi Wang, David Julian McClementsFood Chemistry|August 1, 2022
Formulation and characterization of plant-based egg white analogs using RuBisCO proteinHualu Zhou, Giang Vu, David Julian McClementsPageof 90