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Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects

Advances in colloid and interface science, 2017-02, Vol.240, p.31-59

McClements, David Julian

2017

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Food Nanotechnology

McClements, David Julian

1, 2022

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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.4049-4100

2021

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Edible nanoemulsions: fabrication, properties, and functional performance

Soft matter, 2011-01, Vol.7 (6), p.2297-2316

McClements, David Julian

2011

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Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

Journal of colloid and interface science, 2016-10, Vol.479, p.71-79

2016

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Formulation of More Efficacious Curcumin Delivery Systems Using Colloid Science: Enhanced Solubility, Stability, and Bioavailability

Molecules (Basel, Switzerland), 2020-06, Vol.25 (12), p.2791

2020

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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Trends in food science & technology, 2021-12, Vol.118, p.207-229

2021

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Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80

Food hydrocolloids, 2016-12, Vol.61, p.92-101

2016

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Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity

Critical reviews in food science and nutrition, 2011-04, Vol.51 (4), p.285-330

2011

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A brief review of the science behind the design of healthy and sustainable plant-based foods

NPJ science of food, 2021-06, Vol.5 (1), p.17-17, Article 17

2021

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Applications of Computational Intelligence: 5th IEEE Colombian Conference, ColCACI 2022, Cali, Colombia, July 27-29, 2022, Revised Selected Papers

1, 2023

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Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

Advances in colloid and interface science, 2016-08, Vol.234, p.3-26

2016

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Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

NPJ science of food, 2017, Vol.1 (1), p.6, Article 6

2017

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Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

Foods, 2020-04, Vol.9 (4), p.421

McClements, David Julian

2020

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Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability

Food Science and Biotechnology, 2020, 29(2), , pp.149-168

2020

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Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

Critical reviews in food science and nutrition, 2007-01, Vol.47 (7), p.611-649

McClements, David Julian

2007

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Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

Food hydrocolloids, 2011-07, Vol.25 (5), p.1000-1008

2011

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Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

Journal of agricultural and food chemistry, 2017-03, Vol.65 (8), p.1525-1532

2017

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Low-energy formation of edible nanoemulsions by spontaneous emulsification: Factors influencing particle size

Journal of food engineering, 2015-02, Vol.146, p.122-128

2015

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Optimization of Orange Oil Nanoemulsion Formation by Isothermal Low-Energy Methods: Influence of the Oil Phase, Surfactant, and Temperature

Journal of agricultural and food chemistry, 2014-03, Vol.62 (10), p.2306-2312

2014

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Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin

Food research international, 2019-12, Vol.126, p.108601-108601, Article 108601

2019

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New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.8085-8092

2010

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Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application

Current opinion in colloid & interface science, 2014-10, Vol.19 (5), p.417-427

2014

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Emulsion design to improve the delivery of functional lipophilic components

Annual review of food science and technology, 2010-04, Vol.1 (1), p.241-269

McClements, David Julian

2010

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Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

Advances in colloid and interface science, 2011-09, Vol.167 (1), p.49-62

2011

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