Dr. D. Julian McClements

Complete List of Publications

Publication category and year index:

Articles Published in Refereed Journals

2003, 2002, 2001, 2000, 1999, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1991, 1990, 1989, 1988, 1987


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Articles Published in Refereed Journals

 

Refereed Journal Articles: 2003

·                    Guzey, D., McClements, D.J. & Weiss, J.  Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration.  Food Res. Int. 2003, 36, 649-660.

·                    Ogawa, S.; Decker, E. A.; McClements, D. J. Production and Characterization of O/W Emulsions Containing Cationic Droplets Stabilized by Lecithin-Chitosan Membranes.   J. Agric. Food Chem., 2003, 51, 2806-2812.

·                    Rampon, V.; Genot, C.; Riaublanc, A.; Anton, M.; Axelos, M. A. V.; McClements, D. J. Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Displacement of BSA by a Nonionic Surfactant,  J. Agric. Food Chem. 2003, 51, 2482-2489.

·                    Rampon, V.; Genot, C.; Riaublanc, A.; Anton, M.; Axelos, M. A. V.; McClements, D. J. Front-Face Fluorescence Spectroscopy Study of Globular Proteins in Emulsions: Influence of Droplet Flocculation.  J. Agric. Food Chem.; 2003, 51,2490-2495.

·                    Diaz, M.; Dunn, C. M.; McClements, D. J.; Decker, E. A.  Use of Caseinophosphopeptides as Natural Antioxidants in Oil-in-Water Emulsions.  J. Agric. Food Chem. 2003; 51, 2365-2370.

·                    Undeland, I. Kelleher, S.D., Hultin, H.O., McClements, D.J. and Thongraung, C. (2003). Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH.  Journal of Agricultural and Food Chemistry, 51, 3992-3998.

·                    Hu M, McClements DJ, Decker EA (2003). Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.  Journal of Agricultural and Food Chemistry, 51, 1696-1700.

·                    Kim HJ, Decker EA, McClements DJ.  (2003). Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.  J Agr Food Chem 50, 766-772.

 

Refereed Journal Articles: 2002

·                    Hu, M., D.J. McClements, E.A. Decker (2002). Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.  Journal of Agricultural and Food Chemistry, 51, 1435-1439.

·                    AP Singh, DJ McClements, AG Marangoni (2002). Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content J Am Oil Chem Soc, 79, 431-437.

·                    McClements, D.J. (2002).  Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents, Crit. Rev. Food Sci. Nutr. 42, 417-471.

·                    C.D. Nuchi, P. Hernandez, D.J. McClements, E.A. Decker (2002). Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.  J. Ag. Food Chem. 50, 5445-5449.

·                    Cho, Y.J., McClements, D.J., Decker, E.A. (2002). Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsions. J. Ag. Food Chem., 50, 5704-5710.

·                    H-J. Kim, E.A. Decker and D.J. McClements. (2002). Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. J Agr Food Chem 50, 7131-7137

·                    H-J. Kim, E.A. Decker and D.J. McClements. (2002). Role of postadsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH.  Langmuir, 18, 7577-7583.

·                    S. Danviviyakul, D.J. McClements, E.A. Decker, W.W. Nawar and P. Chinachoti (2002). Physical stability of spray dried dairy emulion as affected by emulsifiers and processing conditions.  Journal of Food Science, 67, 2183-2189.

·                    W. Chantrapornchai and D.J. McClements. (2002). Influence of glycerol on optical properties and large-strain rheology of heat-induced whey protein isolate gels. Food Hydrocolloids, 16, 461-466.

·                    W. Chantrapornchai and D.J. McClements. (2002). Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels. Food Hydrocolloids, 16, 467-476.

·                    DJ McClements. (2002). Colloidal basis of emulsion color.  Curr Opin Colloid Int Sci 7, 451-455.

·                    D.J. McClements & R. Chanamai (2002). Physiochemical properties of monodispersed oil-in-water emulsions. J. Disp. Sci. Tech. 23, 125-134.

·                    D. I. Kelley & D. J. McClements (2003). Interaction of bovine serum albumin with ionic surfactants in aqueous solutions. Food Hydrocolloids, 17, 73-86.

·                    D. I. Kelley & D. J. McClements (2003). influence of sodium dodecyl sulfate on the thermal stability of bovine serum albumin stabilized oil-in-water emulsions. Food Hydrocolloids, 17, 87-94.

·                    D.J. McClements (2002).  Theoretical prediction of emulsion color.  Adv. Colloid Int. Sci. 97, 63-89.

·                    E. Keowmaneechai, & D.J. McClements (2002). Effect of CaCl2 and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. Journal of Food Science, 67, 665-671.

·                    E. Keowmaneechai, & D.J. McClements (2002). Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. J. Ag. Food Chem. 50, 7145-7153.

·                    M.P. Richards, W. Chaiyasit, D. J. McClements, E. A. Decker.  (2002). Ability of surfactant micelles to alter the partitioning of phenolics antioxidants in oil-in-water emulsions. J. Ag. Food Chem. 50, 1254-1259.

·                    R. Chanamai and D.J. McClements. (2002). Comparison of gum arabic, modified starch and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature. J. Food Sci. 67, 120-125.

·                    R. Chanamai, G. Horn and D.J. McClements. (2002). Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a non-ionic surfactant. J. Colloid Interface Sci. 247, 167-176.

 

Refereed Journal Articles: 2001

·        D.J. McClements. (2001). Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions. Food Hydrocolloids. 15, 355-363.

·        Wangsakan, P. Chinachoti & D.J. McClements (2001). Maltodextrin - anionic surfactant interactions: Isothermal titration calorimetry and surface tension study. J. Ag. Food Chem., 49, 5039-5045.

·        D. Nuchi, D. J. McClements, E. A. Decker.  (2001). Impact of Tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions. J. Ag. Food Chem. 49, 4912-4916.

·        W. Chantrapornchai, F.M. Clydesdale, D.J. McClements (2001). Influence of relative refractive index on optical properties of emulsions. Food Research International, 34, 827-835.

·        J. Weiss & D. J. McClements. (2001). Color changes in hydrocarbon oil-in-water emulsions caused by Ostwald ripening. Journal of Agricultural and Food Chemistry. 49, 4372-4377.

·        H. Sigfuson, E.A. Decker, M. Morrissey and D.J. McClements.  (2001).  Ultrasonic characterization of North Pacific Albacore (Thunnus Alalunga). J. Aquatic Food Product Tech. 10, 5-19.

·        J.N. Coupland and D.J. McClements (2001).  Droplet size determination in food emulsions: Comparison of ultrasonic and light scattering techniques. J. Food Eng. 50, 117-120.

·        E.A.Decker & D.J. McClements (2001). Transition metal and hydroperoxide interactions: An important determinant in the oxidative stability of lipid dispersions.  Inform, 12, 251-255.

·        N. Herrmann, Y. Hemar, P. Lemarechal and D.J. McClements.  (2001). Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry.  J. European Phys. 5, 183-188.

·        R. Chanamai and D.J. McClements. (2001). Depletion flocculation of beverage emulsions by gum arabic and modified starch. J. Food Sci. 66, 457-463.

·        W. Chantrapornchai, F. Clydesdale and D.J. McClements. (2001). Influence of flocculation on optical properties of emulsions. J. Food Sci. 66, 464-469.

·        S. Baier and D.J. McClements. (2001). Impact of preferential interactions on thermal stability and gelation of bovine serum albumin in aqueous sucrose solutions. J. Agric. Food Chem. 49, 2600-2608.

·        J. Li, D.J. McClements and L.A. McLandsborough (2001). Interaction between emulsion droplets and Escherichia coli cells.  J. Food Sci., 66, 570-574.

·        H. Sigfuson, E.A. Decker and D.J. McClements.  (2001).  Ultrasonic characterization of Atlantic Mackerel (Somber Scrombrus). Food Research International, 34, 15-23.

·        R. Chanamai and D.J. McClements. (2001). Isothermal titration calorimetry measurement of enthalpy changes in monodisperse oil-in-water emulsions undergoing depletion flocculation.   Colloids Surfaces A. 181, 261 - 269.

  • R. Chanamai and D.J. McClements. (2001). Prediction of emulsion color from droplet characteristics: Dilute monodisperse oil-in-water emulsions.   Food Hydrocolloids. 15, 83-92.

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Refereed Journal Articles: 2000

  • L.M. Tong, S. Sasaki, D.J. McClements and E.A. Decker. (2000). Antioxidant activity of whey in a salmon oil emulsion. J. Food Sci., 65, 1325-1329.
  • D.J. McClements and E.A. Decker. (2000). Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65, 1270-1282.
  • D.J. McClements (2000). Isothermal titration calorimetry study of pectin - ionic surfactant interactions. J. Agric. Food Chem. 48, 5604-5611.
  • R. Chanamai and D.J. McClements. (2000). Impact of weighting agents and sucrose on gravitational separation of beverage emulsions. J. Ag. Food Chem. 48, 5561-5565.
  • H. Sigfuson, E.A. Decker and D.J. McClements. (2000). Rapid prediction of Atlantic Mackerel (Somber Scrombrus) composition using a hand-held ultrasonic device. J. Aquatic Food Product Tech. 9, 27-38.
  • C. Bryant and D.J. McClements. (2000). Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein. J. Food Sci. 65, 801-804.
  • C.M. Bryant and D.J. McClements. (2000). Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions. Food Res. Int., 33, 649-653.
  • Kulmyrazaev, C. Cancalliare and D.J. McClements. (2000). Characterization of aerated foods using ultrasonic reflectance spectroscopy. J. Food Eng., 46, 235-241.
  • R. Chanamai and D.J. McClements. (2000). Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration. Colloids Surf. A. 172, 79-86.
  • Kulmyrazaev and D.J. McClements. (2000). High frequency shear rheometry of honey. J. Food Eng., 45, 219 - 224.
  • W. Chaiyasit, M. P. C. Silvestre, D. J. McClements, and E.A. Decker. (2000). Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions. J. Agric. Food Chem. 48, 3077-3080.
  • M.P.C. Silvestre, W. Chaiyasit, R.G. Brannan, D.J. McClements and E.A. Decker. (2000). Ability of surfactant head group size to alter lipid and antioxidant oxidation in oil-in-water emulsions. J. Agric. Food Chem. 48, 2057-2061.
  • Kulmyrazaev, C. Cancalliere and D.J. McClements. (2000). Influence of sucrose on cold-gelation of heat-denatured whey protein isolate. J. Sci. Food Agric. 80, 1314-1318.
  • R. Chanamai, N. Herrmann, and D.J. McClements. (2000). Probing floc structure by ultrasonic spectroscopy, viscometry and creaming measurements. Langmuir. 16, 5884-5891.
  • J. Weiss, C. Canceliere and and D. J. McClements. (2000). Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Ostwald Ripening. Langmuir. 16, 6833-6838.
  • J. Weiss and D. J. McClements. (2000). Mass Transport Phenomena in Oil-in-Water Emulsions Containing Surfactant Micelles: Solubilization. Langmuir. 16, 5879 - 5883.
  • R. Chanamai, F. Alba, and D.J. McClements. (2000). Ultrasonic spectroscopy study of salad dressings. J. Food Sci. 65, 507-513.
  • Bryant and D.J. McClements. (2000). Optimization of preparation conditions for heat-denatured whey protein solutions used as cold-gelling ingredients. J. Food Sci. 65, 259-263.
  • Kulmyrzaev, C.M. Bryant and D.J. McClements. (2000). Influence of sucrose on thermal denaturation, gelation and emulsion stabilization of whey proteins. J. Agric. Food Chem. 48, 1593-1597.
  • L.M. Tong, S. Sasaki, D.J. McClements and E.A. Decker. (2000). Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J. Ag. Food Chem., 48, 1473-1478.
  • Bryant and D.J. McClements. (2000). Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocolloids. 14, 383-390.
  • R. Chanamai and D.J. McClements. (2000). Creaming stability of flocculated monodisperse oil-in-water emulsions. J. Colloid Int. Sci. 225, 214-218.
  • Kulmyrzaev, M.P.C. Silvestre and D.J. McClements. (2000). Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations. Food Res. Int., 33, 21-25.
  • Kulmyrzaev, Chanamai, R. and D.J. McClements. (2000). Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions. Food Res. Int., 33, 15-20.
  • J.R. Mancuso, D.J. McClements and E.A. Decker. (2000). Iron accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions. J. Agric. Food Chem., 48, 213-219.
  • J. Weiss and D.J. McClements (2000). Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets. Langmuir, 16, 2145-2150.
  • W. Chantrapornchai, F. Clydesdale and D.J. McClements. (2000). Optical properties of oil-in-water emulsions containing titanium dioxide particles. Colloids Surf. A. 166, 123-131.
  • D.J. McClements. (2000). Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloids, 14, 173-177.
  • K. Demetriades and D.J. McClements (2000). Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein stabilized emulsions. Colloids and Surfaces A. 161, 391-400.

 

 

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Refereed Journal Articles: 1999

  • C.M. Bryant and D.J. McClements. (1999). Ultrasonic Spectroscopy Study of Relaxation and Scattering in Whey Protein Solutions. J. Sci. Food Agric. 79, 1754-1760.
  • T.K. Basaran and D.J. McClements (1999). Nondestructive monitoring of sucrose diffusion in oil-in-water emulsions using ultrasonic velocity profiling. J. Coll. Int. Sci. 220, 429-435.
  • J.R. Mancuso, D.J. McClements, E.A. Decker (1999). The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J. Ag. Food Chem., 47, 4112-4116.
  • N. Herrmann and D.J. McClements. (1999). Ultrasonic propagation in highly concentrated emulsions. Langmuir, 15, 7937-7939.
  • R. Chanamai and D.J. McClements. (1999). Ultrasonic determination of chicken composition. J. Agric. Food Chem. 47, 4686-4692.
  • C.M. Bryant and D.J. McClements. Ultrasonic spectrometry study of the influence of temperature on whey protein aggregation. Food Hydrocolloids. 13 439-444.
  • J.R. Mancuso, D.J. McClements and E.A. Decker. (1999). Ability of Iron to Promote Surfactant Peroxide Decomposition and Oxidize a-Tocopherol. J. Agric. Food Chem., 47, 4146-4149.
  • J. Weiss, N. Herrmann and D.J. McClements. (1999). Ostwald ripening of hydrocarbon emulsion droplets in surfactant solutions. Langmuir, 15, 6652-6657.
  • M.P.C. Silvestre, E.A. Decker and D.J. McClements. (1999). Influence of copper on the stability of whey protein stabilized emulsions. Food Hydrocolloids, 13, 419-424.
  • W. Chantrapornchai, F. Clydesdale and D.J. McClements. (1999). Theoretical and experimental study of spectra reflectance and color of concentrated oil-in-water emulsions. J. Colloids Int. Sci. 218, 324-330.
  • D.J. McClements. (1999). Principles and instrumentation of ultrasonic analysis. Seminars in Food Analysis. 4, 73-93.
  • W. Chantrapornchai, F. Clydesdale and D.J. McClements. (1999). Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions. Colloids Surf. A. 155, 373 - 382.
  • L.Y. Mei, D.J. McClements and E.A. Decker (1999). Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J. Ag. Food Chem. 47, 2267-2273.
  • K. Demetriades, and D.J. McClements, (1999). Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions. Colloids Surf. A. 150, 45-54.
  • R. Chanamai, N. Herrmann, and D.J. McClements. (1999). Influence of thermal overlap effects on the ultrasonic attenuation spectra of polydisperse emulsions. Langmuir. 15, 3418-3423.
  • N. Herrmann and D.J. McClements. (1999). Influence of visco-inertial effects on the ultrasonic properties of monodisperse silica particles. J. Acoust. Soc. Am. 106, 1178-1181.
  • T.K. Basaran, J.N. Coupland and D.J. McClements (1999)..Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements. J. Food Sci. 64, 125-130.
  • P. Kippax, J.D. Sherwood and D.J. McClements. (1999). Ultrasonic spectroscopy study of globule aggregation in parenteral fat emulsions containing calcium chloride. Langmuir, 15, 1673-1678.
  • K. Demetriades and D.J. McClements (1999). Flocculation of whey protein stabilized emulsions as influenced by dextran sulfate and electrolyte. J. Food Sci. 64, 206-210.
  • D.J. McClements, Y. Hemar and N. Herrmann. (1999).Incorporation of thermal overlap effects into multiple scattering theory. J. Acoust. Soc. Am. 105, 915-918.

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Refereed Journal Articles: 1998

  • L. Mei, E.A. Decker, and D.J. McClements (1998). Evidence of iron association with emulsion droplets and its impact on lipid oxidation. J. Agric. Food Chem. 46, 5072-5077, 1998.
  • R. Chanamai and D.J. McClements. (1998). Ultrasonic attenuation of edible oils. J. Am. Oil Chem. Soc. 75, 1447-1448.
  • V. Suvanich, R. Ghaedian, R. Chanamai, E.A. Decker and D.J. McClements (1998). Prediction of proximate fish composition from ultrasonic properties: Catfish, cod, flounder, mackerel and salmon. J. Food Sci. 63, 966-968.
  • K. Demetriades and D.J. McClements (1998). Influence of pH and heating on the physicochemical properties of whey protein stabilized emulsions containing a non-ionic surfactant. J. Agric. Food Chem. 46, 3936-3942.
  • J.L. Donnelly, E.A. Decker, and D.J. McClements. (1998). Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers. J. Food Sci. 63, 997-1000.
  • K. Demetriades, C.M. Bryant, and D.J. McClements. (1998). Optimizing the functional properties of whey proteins to enhance nutritional benefits. Recent Research Developments in Nutrition Research. 2, 131-153.
  • K. Demetriades and D.J. McClements (1998). Influence of dextran sulfate and NaCl on the flocculation of oil-in-water emulsions stabilized by a nonionic surfactant. J. Agric. Food Chem. 46, 3929-3935.
  • D.J. McClements, W. Chantrapornchai, and F. Clydesdale. (1998). Prediction of food emulsion color using light scattering theory. J. Food Sci. 63, 935-939.
  • R. Chanamai, N. Herrmann, and D.J. McClements. (1998). The influence of flocculation on the ultrasonic properties of emulsions: Experimental. J. Phys. D: Applied Physics, 31, 2956-2963.
  • D.J. McClements and K. Demetriades. (1998). An integrated approach to the development of reduced fat food emulsions. Crit. Rev. Food Sci. Nutr. 38, 511-536.
  • C. Bryant and D.J. McClements, (1998). Molecular basis of cold-setting whey protein ingredients. Trends Food Sci. Tech. 9, 143-151.
  • W. Chantrapornchai, F. Clydesdale and D.J. McClements. (1998). Influence of droplet size and concentration on the color of oil-in-water emulsions. J. Agric. Food Chem. 46, 2914-2920.
  • R. Chanamai, N. Herrmann, and D.J. McClements. (1998). Ultrasonic spectroscopy study of flocculation and shear-induced floc disruption in oil-in-water emulsions. J. Colloid Int. Sci. 204, 268-276.
  • D.J. McClements, N. Herrmann, and Y. Hemar. (1998).Influence of flocculation on the ultrasonic properties of emulsions: Theory. J. Phys. D. 31, 2950-2955.
  • Chanamai, R. Coupland, J.N. and McClements, D.J. (1998). Effect of temperature on the ultrasonic properties of oil-in-water emulsions. Colloids. Surfs. A. 139, 241-250.
  • R. Ghaedian, J. Coupland, E.A. Decker and D.J. McClements (1998). Ultrasonic determination of fish composition. J. Food Eng. 35, 323-337.
  • T. Basaran, K. Demetriades and D.J. McClements (1998). Ultrasonic imaging of gravitational separation in emulsions. Colloids and Surfaces.136, 169-181.
  • L. Mei, D.J. McClements, J. Wu and E.A. Decker (1998). Iron-catalyzed lipid oxidation in emulsions as affected by surfactants, pH and NaCl. Food Chem. 61, 307-312.

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Refereed Journal Articles: 1997

  • J. Coupland and D.J. McClements (1997). Physical properties of liquid edible oils. J. Am. Oil Chem. Soc. 74, 1559-1564.
  • J. Weiss, J.N. Coupland, D. Brathwaite and D.J. McClements. (1997). Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles. Colloids and Surfaces A. 121, 53-60.
  • J.N. Coupland, D. Brathwaite, P. Fairley and D.J. McClements. (1997). Effect of ethanol on the solubilization of hydrocarbon emulsion droplets in nonionic surfactant micelles. J. Coll. Int. Sci. 190, 71-75
  • D.J. McClements and S.R. Dungan (1997). Effect of colloidal interactions on the rate of interdroplet heterogeneous nucleation in oil-in-water emulsions. J. Coll. Int. Sci., 186, 17.
  • R. Ghaedian, E.A. Decker and D.J. McClements (1997). Use of ultrasound to determine cod fillet composition. J. Food Sci. 62, 500.
  • K. Demetriades, J. Coupland and D.J. McClements (1997). Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J. Food Sci. 62, 342-347.
  • K. Demetriades, J. Coupland and D.J. McClements (1997). Physicochemical properties of whey protein stabilized emulsions as affected by heating and ionic strength. J. Food Sci. 62, 462.
  • D.J. McClements (1997). Ultrasonic characterization of foods and drinks: Principles, Methods and Applications. CRC Crit. Rev. Food Sci. Nutr., 37, 1-46.

 

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Refereed Journal Articles: 1996

  • J.N. Coupland, J. Weiss, A. Lovy and D.J. McClements (1996). Comparison of the solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution. J. Food Sci., 61, 1114-1117.
  • D.J. McClements (1996). Principles of Ultrasonic Droplet Size Determination. Langmuir. 12, 3454-3461.
  • D.J. McClements and J.N. Coupland (1996). Theory of droplet size distribution measurements in emulsions using ultrasonic spectrometry. Colloids and Surfaces A., 117, 161.
  • J.N. Coupland, Z. Zhu, H. Wan, D.J. McClements, W.W. Nawar and P. Chinachotti (1996). Droplet composition affects the rate of oxidation of emulsified ethyl linoleate. J. Am. Oil Chem. Soc., 73, 795.
  • J.N. Coupland and D.J. McClements (1996). Droplet composition affects the rate of oxidation of emulsified ethyl linoleate: Supporting evidence. J. Am. Oil Chem. Soc., 73, 1207.
  • J.N. Coupland and D.J. McClements (1996). Lipid oxidation in food emulsions. Trends Food Sci. Tech., 7, 83.
  • F.J. Monahan, D.J. McClements and J.B. German (1996). Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions. J. Food Sci. 61, 504.
  • Y. Vodovotz, E. Vittadini, J. Coupland, D.J. McClements and P. Chinachoti (1996). Bridging the Gap: Use of confocal microscopy in food research. Food Tech., 50, 74.
  • J. Weiss, J.N. Coupland and D.J. McClements (1996). Solubilization of hydrocarbon droplets suspended in a non-ionic surfactant solution. J. Phys. Chem., 100, 1066.

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Refereed Journal Articles: 1995

  • D.J. McClements and S.R. Dungan (1995). Light scattering study of solubilization of emulsion droplets by non-ionic surfactants. Colloids Surf. A., 104, 127.
  • D.J. McClements (1995). Advances in the application of ultrasound in food analysis and processing. Trends. Food Sci. Tech. 6, 293.
  • D.J. McClements and M.K. Keogh (1995). Physical properties of cold-setting gels prepared from heat-denatured whey protein isolate. J. Food Chem. Agric. 69, 7.

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Refereed Journal Articles: 1994

  • D.J. McClements, S.W. Han and S.R. Dungan (1994). Interdroplet heterogeneous nucleation of supercooled liquid droplets by solid droplets in oil-in-water emulsions. J. Am. Oil Chem. Soc. 71, 1385.

 

  • D.J. McClements (1994). Ultrasonic determination of depletion flocculation in oil-in-water emulsions, Coll. Surf., 90, 25-35.

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Refereed Journal Articles: 1993

  • D.J. McClements, M.J.W. Povey and E. Dickinson (1993). Absorption and velocity dispersion due to crystallization and melting of emulsion droplets. Ultrasonics, 31, 443.
  • F.J. Monahan, D.J. McClements and J.E. Kinsella (1993). Polymerization of whey proteins in whey protein stabilized emulsions. J. Agric. Food Chem., 41, 1826.
  • D.J. McClements, F.J. Monahan and J.E. Kinsella (1993). Effect of emulsion droplets on the rheology of whey protein isolate gels. J. Text. Studies, 24, 411.
  • D.J. McClements, E. Dickinson, S.R. Dungan, J.E. Kinsella, J.E. Ma and M.J.W. Povey (1993). Effect of emulsifiers type on the crystallization kinetics of oil-in-water emulsions containing a mixture of solid and liquid droplets. J. Colloid Int. Sci., 160, 293.
  • D.J. McClements, F.J. Monahan and J.E. Kinsella (1993). Disulphide bond formation affects the stability of whey protein isolate emulsions. J. Food Sci., 58, 1036.
  • D.J. McClements and S.R. Dungan (1993). Factors which affect the rate of oil exchange between oil-in-water emulsion droplets stabilized by a non-ionic surfactant: droplet size, surfactant concentration and ionic strength. J. Phys. Chem. 97, 7304.
  • D.J. McClements, S.R. Dungan, J.B. German, C. Simoneau and J.E. Kinsella (1993). Droplet size and emulsifier type affect crystallization and melting of hydrocarbon-in-water emulsions. J. Food Sci. 58, 1148.
  • D.J. McClements, S.R. Dungan, J.B. German, C. Simoneau and J.E. Kinsella (1993). Factors which affect oil exchange between oil-in-water emulsion droplets stabilized by whey protein isolate: protein concentration, droplet size and ethanol. Colloids and Surfaces A, 81, 203.
  • G. Pavlovskaya, D.J. McClements and M.J.W. Povey (1993). Preliminary study of the influence of dextran on the precipitation of legumin from aqueous salt solutions. Int. J. Food Sci. Tech., 27, 629.
  • D.J. McClements, S.R. Dungan, J.B. German and J.E. Kinsella (1993). Evidence of oil exchange between oil-in-water emulsions stabilized by milk proteins. J. Colloid Int. Sci., 156, 425.

 

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Refereed Journal Articles: 1992

  • N.I. Contreras, P. Fairley, D.J. McClements and M.J.W. Povey (1992). Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements. Int. J. Food Sci. Tech., 27, 515.
  • D.J. McClements, S.R. Dungan, J.B. German and J.E. Kinsella (1992). Oil exchange between oil-in-water emulsions droplets stabilized with a non-ionic surfactant. Food Hydrocolloids, 6, 412.
  • D.J. Cebula, D.J. McClements, M.J.W. Povey and P. Smith (1992). Neutron diffraction studies of liquid and crystalline trilaurin. J. Am. Oil. Chem. Soc., 69, 130.
  • G. Pavlovskaya, D.J. McClements and M.J.W. Povey (1992). Ultrasonic investigation of aqueous solutions of a globular protein. Food Hydrocolloids. 6, 253.
  • D.J. McClements (1992). Comparison of multiple scattering theories with experimental measurements in emulsions. J. Am. Acoust. Soc., 91, 849.
  • D.J. McClements and M.J.W. Povey (1992). Ultrasonic analysis of edible fats and oils. Ultrasonics, 30, 383.
  • D.J. McClements and P. Fairley (1992). Frequency scanning ultrasonic pulse echo reflectometer. Ultrasonics, 30, 403.

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Refereed Journal Articles: 1991

  • D.J. Cebula, D.J. McClements and M.J.W. Povey (1991). Small angle neutron scattering from voids in crystalline trilaurin. J. Am. Oil. Chem. Soc., 67, 76.
  • D.J. McClements (1991). Ultrasonic characterization of emulsions and suspensions. Adv. Coll. Int. Sci., 37, 33.
  • D.J. McClements and P. Fairley (1991). Ultrasonic pulse echo reflectometer. Ultrasonics, 29, 58.
  • P. Fairley, D.J. McClements and M.J.W. Povey (1991). Ultrasonic characterization of some aerated food stuffs. Proceedings of the Institute of Acoustics, 13, 63.
  • D.J. McClements (1991). Characterization of emulsions using a frequency scanning ultrasonic pulse echo reflectometer. Proceedings of the Institue of Acoustics, 13, 71.
  • E. Dickinson, D.J. McClements and M.J.W. Povey (1991). Ultrasonic investigation of the particle size dependence of crystallization in n-hexadecane-in-water emulsions. Journal of Colloid and Interface Science, 142, 103.

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Refereed Journal Articles: 1990

  • D.J. McClements (1990). Ultrasonic characterization of polystyrene dispersions. J. Phys.Chem., 94, 1711.
  • D.J. McClements, M.J.W. Povey, M. Jury and E. Betsansis (1990). Ultrasonic characterization of a food emulsion. Ultrasonics, 28, 266.
  • E. Dickinson, M.I. Goller, D.J. McClements and M.J.W. Povey (1990). Ultrasonic monitoring of crystallization in oil-in-water emulsions. Journal of the Chemical Society, Faraday Transactions. 86, 1147.
  • D.J. McClements, E. Dickinson and M.J.W. Povey (1990). Crystallization of hydrocarbon-in-water emulsions containing a mixture of solid and liquid droplets. Chem. Phys. Lett. 172, 449.

 

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Refereed Journal Articles: 1989

  • D.J., McClements, and M.J.W., Povey (1989). Scattering of ultrasound by emulsions. J. Phys. D: Appl. Phys. 22, 38.

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Refereed Journal Articles: 1988

  • D.J., McClements, and M.J.W., Povey (1988). Comparison of pulsed NMR and ultrasonic velocity techniques for determining solid fat content . Int. J. Food Sci. Tech. 23, 159.
  • D.J., McClements, and M.J.W., Povey (1988). Ultrasonic velocity measurements in some liquid triglycerides and vegetable oils. J. Am. Oil Chem. Soc. 65, 1787.
  • D.J., McClements, and M.J.W., Povey (1988). Investigation of phase transitions in glyceride/paraffin oil mixtures using ultrasonic velocity measurements. J. Am. Oil Chem. Soc. 65, 1791.
  • M.J.W., Povey and D.J., McClements (1988). Ultrasonics in Food Engineering. Part I: Introduction and Experimental Methods. J. Food Eng. 8, 217.

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Refereed Journal Articles: 1987

  • D.J., McClements, and M.J.W., Povey (1987). Ultrasonic velocity as a probe of emulsions and suspensions. Adv. Colloid Int. Sci. 27, 285.
  • D.J., McClements, and M.J.W., Povey (1987). Solid fat content determination using ultrasonic velocity measurements Int. J. Food Sci. Tech. 22, 491.

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Books

  • D.J. McClements (1999). Food Emulsions: Principles, Practice and Techniques. CRC Press. Boca Raton, FL.
  • E.Dickinson and D.J. McClements (1995). Advances in Food Colloids. Blackie Academic and Professional, Glasgow.
  • M.J.W. Povey and D.J. McClements [Editors] (1992). Developments in Acoustics and Ultrasonics. Institute of Physics Publishing Ltd, U.K.

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Book Chapters

  • D.J. McClements (2000). Emulsion droplet size determination. in: Current Protocols in Food Analytical Chemistry, (ed. E. Decker). Marcel Dekker, New York.
  • J.N. Coupland and D.J. McClements (2000). Ultrasonic characterization of food emulsions. in: Encyclopedic Handbook of Emulsion Technology, (ed. J. Sjoblom). Marcel Dekker, New York.
  • J.N. Coupland and D.J. McClements (2000). Ultrasonic evaluation of food properties. in: Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, (ed. S Gunasekaran). Marcel Dekker, New York.
  • D.J. McClements (2000). Ultrasonic measurements in particle size analysis. in: Encyclopedia of Analytical Chemistry. (ed. R.A. Meyers). John Wiley and Sons, Chichester, England.
  • D.J. McClements (1999). Food analysis. in: Encyclopedia of Food Science and Technology, 2nd Edition, (ed. F.J. Francis). John Wiley and Sons, Chichester, England.
  • D.J. McClements (1998). Analysis of food emulsions. in: Food Analysis, 2nd Edition. (ed. Suzanne Neilsen). Aspen, Maryland.
  • D.J. McClements (1998). Lipid Based Emulsions and Emulsifiers. in: Lipid Chemistry (ed. D.B. Min and C.C. Akoh). Marcel Dekker, New York.
  • D.J. McClements (1997). Particle sizing of food emulsions using ultrasonic spectrometry: Principles, Techniques and Applications. in: Ultrasound in Food Processing. (ed. M.J.W. Povey). Chapman and Hall, London.
  • McClements (1995). Ultrasonic characterization of foods. in: Characterization of Foods: Emerging Methods (ed. A. Gaonkar), Elsevier.
  • McClements (1995). Ultrasonics in food processing in: Food Processing: New Developments (ed. A. Gaonkar), Elsevier, pp. 59-70.
  • D.J.McClements (1994). Ultrasonic NDT of foods and drinks. International Advances in Nondestructive Testing, Vol 17 (ed. W.J. McGonnagle), Gordon and Breach Science, Switzerland, p. 63.

 

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Theses

  • D.J. McClements (1989). The use of ultrasonics for characterizing fats and emulsions, Ph.D. Thesis, Department of Food Science, University of Leeds.
  • D.J. McClements (1985). Rheology of sodium caseinate/gelation mixtures, B.Sc. Thesis, Department of Food Science, University of Leeds.

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Content last updated: October 19th, 2001