Standout Papers

Food Emulsions: Principles, Practice, and Techniques 1998 2026 2007 2016 2.2k
  1. Food Emulsions: Principles, Practice, and Techniques (1998)
    David Julian McClements ScholarWorks@UMassAmherst (University of Massachusetts Amherst)
  2. Nanoemulsions versus microemulsions: terminology, differences, and similarities (2011)
    David Julian McClements Soft Matter
  3. Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011)
    David Julian McClements, Jiajia Rao Critical Reviews in Food Science and Nutrition
  4. Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems (2000)
    David Julian McClements, Eric A. Decker Journal of Food Science
  5. Protein-stabilized emulsions (2004)
    David Julian McClements Current Opinion in Colloid & Interface Science
  6. Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability (2007)
    David Julian McClements Critical Reviews in Food Science and Nutrition
  7. Improving emulsion formation, stability and performance using mixed emulsifiers: A review (2017)
    David Julian McClements, Seid Mahdi Jafari Advances in Colloid and Interface Science
  8. Edible nanoemulsions: fabrication, properties, and functional performance (2010)
    David Julian McClements Soft Matter
  9. Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components (2007)
    David Julian McClements, Eric A. Decker et al. Journal of Food Science
  10. In vitro human digestion models for food applications (2010)
    Sun Jin Hur, Beong Ou Lim et al. Food Chemistry
  11. Formation, stability and properties of multilayer emulsions for application in the food industry (2006)
    Demet Güzey, David Julian McClements Advances in Colloid and Interface Science
  12. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance (2016)
    David Julian McClements, Cansu Ekin Gümüş Advances in Colloid and Interface Science
  13. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size (2010)
    Cheng Qian, David Julian McClements Food Hydrocolloids
  14. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components (2010)
    David Julian McClements, Yan Li Advances in Colloid and Interface Science
  15. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009)
    David Julian McClements, Eric A. Decker et al. Critical Reviews in Food Science and Nutrition
  16. Factors Influencing the Chemical Stability of Carotenoids in Foods (2010)
    Caitlin S Boon, David Julian McClements et al. Critical Reviews in Food Science and Nutrition
  17. Functional Materials in Food Nanotechnology (2006)
    Jochen Weiß, Paul Takhistov et al. Journal of Food Science
  18. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey (1998)
    Cory M. Bryant, David Julian McClements Trends in Food Science & Technology
  19. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment (2016)
    Mahesh Kharat, Zheyuan Du et al. Journal of Agricultural and Food Chemistry
  20. Mechanisms of lipid oxidation in food dispersions (2010)
    Thaddao Waraho, David Julian McClements et al. Trends in Food Science & Technology
  21. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions (2013)
    Laura Salvia‐Trujillo, Cheng Qian et al. Food Chemistry
  22. Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility (2012)
    Cheng Qian, Eric A. Decker et al. Food Chemistry
  23. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions (2017)
    David Julian McClements, Long Bai et al. Annual Review of Food Science and Technology
  24. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type (2011)
    Cheng Qian, Eric A. Decker et al. Food Chemistry
  25. Advances in the application of ultrasound in food analysis and processing (1995)
    David Julian McClements Trends in Food Science & Technology
  26. Progress in natural emulsifiers for utilization in food emulsions (2015)
    Bengü Öztürk, David Julian McClements Current Opinion in Food Science
  27. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution (2016)
    Fuguo Liu, Cuicui Ma et al. Food Hydrocolloids
  28. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs (2021)
    David Julian McClements, Lutz Großmann Comprehensive Reviews in Food Science and Food Safety
  29. Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems (2015)
    David Julian McClements Advances in Colloid and Interface Science
  30. Nanoencapsulation of food ingredients using carbohydrate based delivery systems (2014)
    Milad Fathi, Ángel Martín et al. Trends in Food Science & Technology
  31. Progress in microencapsulation of probiotics: A review (2020)
    Mingfei Yao, Jiaojiao Xie et al. Comprehensive Reviews in Food Science and Food Safety
  32. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli (2015)
    Roya Moghimi, Hasan Rafati et al. Food Chemistry
  33. Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review (2018)
    David Julian McClements Advances in Colloid and Interface Science
  34. Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review (2016)
    Fuguo Liu, Cuicui Ma et al. Comprehensive Reviews in Food Science and Food Safety
  35. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins (2015)
    Iris J. Joye, Gabriel Davidov‐Pardo et al. Food Chemistry
  36. Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance (2019)
    David Julian McClements, Isobelle Farrell McClements et al. Comprehensive Reviews in Food Science and Food Safety
  37. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods (2020)
    Xiaojia Yan, Cuicui Ma et al. Trends in Food Science & Technology
  38. Effects of sonication on the physicochemical and functional properties of walnut protein isolate (2018)
    Zhenbao Zhu, Weiduo Zhu et al. Food Research International
  39. Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry (2021)
    Hao Cheng, Long Chen et al. Trends in Food Science & Technology
  40. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions (2019)
    Xiuping Liang, Cuicui Ma et al. Food Hydrocolloids
  41. Effect of endogenous proteins and lipids on starch digestibility in rice flour (2018)
    Jiangping Ye, Xiuting Hu et al. Food Research International
  42. Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action (2019)
    Jiajia Rao, Bingcan Chen et al. Annual Review of Food Science and Technology
  43. Functional Performance of Plant Proteins (2022)
    Kai Kai, Maija Greis et al. Foods
  44. A brief review of the science behind the design of healthy and sustainable plant-based foods (2021)
    David Julian McClements, Lutz Großmann npj Science of Food
  45. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications (2021)
    Sheliang Zhao, Xin Guan et al. Food Hydrocolloids
  46. Review of recent advances in the preparation, properties, and applications of high internal phase emulsions (2021)
    Hongxia Gao, Li Ma et al. Trends in Food Science & Technology
  47. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation (2021)
    Chen Tan, David Julian McClements Foods
  48. Recent advances on the improvement of quercetin bioavailability (2021)
    Merve Tomaş, David Julian McClements et al. Trends in Food Science & Technology
  49. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges (2021)
    Ruichang Gao, Qingqing Yu et al. Trends in Food Science & Technology
  50. Current insights into protein solubility: A review of its importance for alternative proteins (2022)
    Lutz Großmann, David Julian McClements Food Hydrocolloids
  51. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application (2022)
    Zhiheng Zhang, Xiaojing Li et al. Foods
  52. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties (2022)
    Wen Jiang, Yiyang Wang et al. Food Chemistry
  53. Development of sustainable UV-screening food packaging materials: A review of recent advances (2024)
    Mahmood Alizadeh Sani, Arezou Khezerlou et al. Trends in Food Science & Technology
  54. Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity (2024)
    Shuang Han, David Julian McClements et al. Food Hydrocolloids

Immediate Impact

6 by Nobel laureates 15 from Science/Nature 68 standout
Sub-graph 1 of 21

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3 intermediate papers

Works of David Julian McClements being referenced

Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds
2021
Core–Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core
2019
and 4 more

Author Peers

Author Last Decade Papers Cites
David Julian McClements 84954 22929 18457 1.7k 125.5k
Eric A. Decker 21634 4734 6102 509 40.5k
Min Zhang 19632 2751 4802 1.4k 46.3k
Seid Mahdi Jafari 19065 4247 3872 620 36.5k
Barry Halliwell 7326 4499 21024 718 145.1k
Fereidoon Shahidi 16820 1003 10116 717 54.6k
Da‐Wen Sun 17032 4763 3362 913 61.3k
José M. Lorenzo 15947 1166 5552 931 39.5k
J. A. Teixeira 10551 2053 4548 883 39.2k
Bhesh Bhandari 19728 2187 4650 587 34.1k
Isabel C.F.R. Ferreira 15874 1037 6007 973 46.5k

All Works

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2026