David Julian McClements

174.6k total citations · 61 hit papers
1.7k papers, 132.8k citations indexed

About

David Julian McClements is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, David Julian McClements has authored 1.7k papers receiving a total of 132.8k indexed citations (citations by other indexed papers that have themselves been cited), including 1.3k papers in Food Science, 363 papers in Materials Chemistry and 276 papers in Nutrition and Dietetics. Recurrent topics in David Julian McClements's work include Proteins in Food Systems (1.1k papers), Food Chemistry and Fat Analysis (418 papers) and Microencapsulation and Drying Processes (380 papers). David Julian McClements is often cited by papers focused on Proteins in Food Systems (1.1k papers), Food Chemistry and Fat Analysis (418 papers) and Microencapsulation and Drying Processes (380 papers). David Julian McClements collaborates with scholars based in United States, China and Saudi Arabia. David Julian McClements's co-authors include Eric A. Decker, Hang Xiao, Jochen Weiß, Yan Li, Jiajia Rao, Fuguo Liu, Chengmei Liu, Cheng Qian, Liqiang Zou and Iris J. Joye and has published in prestigious journals such as Chemical Society Reviews, SHILAP Revista de lepidopterología and Environmental Science & Technology.

In The Last Decade

David Julian McClements

1.7k papers receiving 130.0k citations

Hit Papers

Food Emulsions: Principles, Practice, and Techniques 1995 2026 2005 2015 1998 2011 2011 2000 2004 500 1000 1.5k 2.0k
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Food Emulsions: Principles, Practice, and Techniques
    1998 2.2k citations David Julian McClements profile →
  2. Nanoemulsions versus microemulsions: terminology, differences, and similarities
    2011 1.2k citations David Julian McClements profile →
  3. Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
    2011 1.1k citations David Julian McClements et al. profile →
  4. Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
    2000 1.0k citations David Julian McClements et al. profile →
  5. Protein-stabilized emulsions
    2004 880 citations David Julian McClements profile →
  6. Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
    2007 880 citations David Julian McClements profile →
  7. Improving emulsion formation, stability and performance using mixed emulsifiers: A review
    2017 810 citations David Julian McClements et al. Advances in Colloid and Interface Science profile →
  8. Edible nanoemulsions: fabrication, properties, and functional performance
    2010 770 citations David Julian McClements profile →
  9. Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
    2007 752 citations David Julian McClements et al. profile →
  10. In vitro human digestion models for food applications
    2010 729 citations David Julian McClements et al. Food Chemistry profile →
  11. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
    2010 708 citations David Julian McClements et al. Food Hydrocolloids profile →
  12. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
    2016 708 citations David Julian McClements et al. Advances in Colloid and Interface Science profile →
  13. Formation, stability and properties of multilayer emulsions for application in the food industry
    2006 708 citations David Julian McClements et al. Advances in Colloid and Interface Science profile →
  14. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
    2010 682 citations David Julian McClements et al. Advances in Colloid and Interface Science profile →
  15. Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods
    2009 649 citations David Julian McClements et al. profile →
  16. Factors Influencing the Chemical Stability of Carotenoids in Foods
    2010 644 citations David Julian McClements et al. profile →
  17. Food Emulsions
    2015 642 citations David Julian McClements profile →
  18. Functional Materials in Food Nanotechnology
    2006 614 citations David Julian McClements et al. profile →
  19. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
    1998 527 citations David Julian McClements et al. profile →
  20. Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
    2016 513 citations David Julian McClements et al. profile →
  21. Mechanisms of lipid oxidation in food dispersions
    2010 488 citations David Julian McClements et al. profile →
  22. Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
    2013 484 citations David Julian McClements et al. Food Chemistry profile →
  23. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties
    2011 465 citations David Julian McClements et al. Food Chemistry profile →
  24. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
    2017 435 citations David Julian McClements, Cheryl Chung et al. profile →
  25. Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
    2012 423 citations David Julian McClements et al. Food Chemistry profile →
  26. Advances in the application of ultrasound in food analysis and processing
    1995 404 citations David Julian McClements profile →
  27. Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
    2011 391 citations David Julian McClements et al. Food Chemistry profile →
  28. Core–shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein–pectin nanoparticles
    2015 385 citations David Julian McClements et al. Food Chemistry profile →
  29. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
    2021 376 citations David Julian McClements et al. profile →
  30. Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
    2014 375 citations David Julian McClements et al. profile →
  31. Progress in natural emulsifiers for utilization in food emulsions
    2015 370 citations David Julian McClements et al. profile →
  32. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
    2016 366 citations Fuguo Liu, Cuicui Ma et al. Food Hydrocolloids profile →
  33. Progress in microencapsulation of probiotics: A review
    2020 359 citations David Julian McClements et al. profile →
  34. Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli
    2015 349 citations David Julian McClements et al. Food Chemistry profile →
  35. Nanoencapsulation of food ingredients using carbohydrate based delivery systems
    2014 342 citations David Julian McClements et al. profile →
  36. Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
    2015 342 citations David Julian McClements Advances in Colloid and Interface Science profile →
  37. Formation of Food‐Grade Nanoemulsions Using Low‐Energy Preparation Methods: A Review of Available Methods
    2016 333 citations David Julian McClements et al. profile →
  38. Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review
    2018 325 citations David Julian McClements Advances in Colloid and Interface Science profile →
  39. Food‐Grade Covalent Complexes and Their Application as Nutraceutical Delivery Systems: A Review
    2016 311 citations Fuguo Liu, Cuicui Ma et al. profile →
  40. Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance
    2019 308 citations David Julian McClements et al. profile →
  41. Production of nanoparticles by anti-solvent precipitation for use in food systems
    2013 307 citations David Julian McClements et al. profile →
  42. Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins
    2015 306 citations David Julian McClements et al. Food Chemistry profile →
  43. Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods
    2020 297 citations Xiaojia Yan, Cuicui Ma et al. profile →
  44. Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry
    2021 288 citations David Julian McClements, Zhengyu Jin et al. profile →
  45. Effects of sonication on the physicochemical and functional properties of walnut protein isolate
    2018 287 citations David Julian McClements et al. Food Research International profile →
  46. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
    2019 270 citations Cuicui Ma, Xiaojia Yan et al. Food Hydrocolloids profile →
  47. Effect of endogenous proteins and lipids on starch digestibility in rice flour
    2018 255 citations Jiangping Ye, Shunjing Luo et al. Food Research International profile →
  48. Functional Performance of Plant Proteins
    2022 240 citations David Julian McClements et al. profile →
  49. Recent advances in intelligent food packaging materials: Principles, preparation and applications
    2021 235 citations David Julian McClements, Zhengyu Jin et al. Food Chemistry profile →
  50. Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
    2019 234 citations David Julian McClements et al. profile →
  51. A brief review of the science behind the design of healthy and sustainable plant-based foods
    2021 220 citations David Julian McClements et al. profile →
  52. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
    2021 213 citations David Julian McClements et al. profile →
  53. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications
    2021 212 citations Sheliang Zhao, David Julian McClements et al. Food Hydrocolloids profile →
  54. Review of recent advances in the preparation, properties, and applications of high internal phase emulsions
    2021 208 citations Liqiang Zou, David Julian McClements et al. profile →
  55. Recent advances on the improvement of quercetin bioavailability
    2021 206 citations David Julian McClements et al. profile →
  56. Current insights into protein solubility: A review of its importance for alternative proteins
    2022 189 citations David Julian McClements et al. Food Hydrocolloids profile →
  57. Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
    2021 178 citations David Julian McClements et al. profile →
  58. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
    2022 153 citations Zhiheng Zhang, David Julian McClements et al. profile →
  59. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
    2022 122 citations Cuicui Ma, David Julian McClements et al. Food Chemistry profile →
  60. Development of sustainable UV-screening food packaging materials: A review of recent advances
    2024 104 citations Mahmood Alizadeh Sani, David Julian McClements et al. profile →
  61. Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
    2024 46 citations Wenhan Li, David Julian McClements et al. Food Hydrocolloids profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
David Julian McClements United States 173 89.2k 23.8k 19.4k 17.7k 16.7k 1.7k 132.8k
Eric A. Decker United States 109 22.5k 0.3× 4.8k 0.2× 6.4k 0.3× 8.2k 0.5× 9.5k 0.6× 533 42.6k
Min Zhang China 106 20.4k 0.2× 2.9k 0.1× 5.1k 0.3× 5.4k 0.3× 2.4k 0.1× 1.4k 48.9k
Seid Mahdi Jafari Iran 109 19.6k 0.2× 4.3k 0.2× 4.1k 0.2× 4.9k 0.3× 3.0k 0.2× 642 38.2k
Fereidoon Shahidi Canada 128 18.7k 0.2× 1.1k 0.0× 11.1k 0.6× 17.0k 1.0× 6.9k 0.4× 752 60.6k
Da‐Wen Sun Ireland 137 18.0k 0.2× 4.9k 0.2× 3.6k 0.2× 11.5k 0.7× 932 0.1× 937 64.8k
José M. Lorenzo Spain 104 16.8k 0.2× 1.2k 0.1× 5.9k 0.3× 9.9k 0.6× 1.9k 0.1× 942 42.3k
J. A. Teixeira Portugal 97 11.0k 0.1× 2.1k 0.1× 4.7k 0.2× 11.2k 0.6× 1.6k 0.1× 898 40.9k
Bhesh Bhandari Australia 96 20.5k 0.2× 2.3k 0.1× 4.9k 0.3× 3.6k 0.2× 1.1k 0.1× 596 35.6k
Isabel C.F.R. Ferreira Portugal 106 16.7k 0.2× 1.1k 0.0× 6.3k 0.3× 9.9k 0.6× 3.3k 0.2× 991 49.1k
Catherine Rice‐Evans United Kingdom 86 14.9k 0.2× 1.1k 0.0× 7.7k 0.4× 15.8k 0.9× 9.2k 0.6× 229 63.9k

Countries citing papers authored by David Julian McClements

Since Specialization
Citations

This map shows the geographic impact of David Julian McClements's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by David Julian McClements with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites David Julian McClements more than expected).

Fields of papers citing papers by David Julian McClements

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by David Julian McClements. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by David Julian McClements. The network helps show where David Julian McClements may publish in the future.

Co-authorship network of co-authors of David Julian McClements

This figure shows the co-authorship network connecting the top 25 collaborators of David Julian McClements. A scholar is included among the top collaborators of David Julian McClements based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with David Julian McClements. David Julian McClements is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Zhong, Yejun, Yazhe Wang, Jianyong Wu, et al.. (2025). Lactobacillus plantarum-loaded pomelo pith matrix gel beads: Fabrication, characterization, and regulatory effects on human gut microbiota. Food Hydrocolloids. 163. 111094–111094. 2 indexed citations
2.
Chen, Yang, Lianliang Liu, Chuanjian Cui, et al.. (2024). Towards healthier low-sugar and low-fat beverages: Design, production, and characterization. Food Research International. 200. 115457–115457. 1 indexed citations
3.
Zhou, Liyang, Xiaoyang He, Man Li, et al.. (2024). Effects of recrystallization degree on structure and digestibility of debranched starch. International Journal of Biological Macromolecules. 281(Pt 3). 136546–136546. 6 indexed citations
4.
5.
Miao, Wenbo, Zhiheng Zhang, Qianzhu Lin, et al.. (2024). Preparation of emulsion-template oleogels: Tuning properties by controlling initial water content and evaporation method. Food Hydrocolloids. 158. 110519–110519. 11 indexed citations
6.
Sun, Mengya, Borui Li, David Julian McClements, et al.. (2024). Structural, physiochemical, and tribological properties of whey protein-based microgels: Effects of pH and ion strength. Food Bioscience. 61. 104872–104872. 4 indexed citations
7.
Maghsoudi, Armin Salek, David Julian McClements, Mahmood Alizadeh Sani, et al.. (2024). Determination of glyphosate using electrochemical aptamer-based label-free voltammetric biosensing platform. Microchemical Journal. 203. 110897–110897. 13 indexed citations
8.
Sani, Mahmood Alizadeh, et al.. (2024). Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications. Food Bioscience. 62. 105092–105092. 4 indexed citations
9.
Ma, Cuicui, Jun Yan, Wenhan Li, et al.. (2024). Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate. Food Hydrocolloids. 152. 109946–109946. 31 indexed citations
10.
Wang, Xintian, Yashu Chen, David Julian McClements, et al.. (2024). Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Advances in Colloid and Interface Science. 325. 103117–103117. 16 indexed citations
11.
Liu, Kunfeng, et al.. (2024). Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties. Food Hydrocolloids. 159. 110623–110623. 20 indexed citations
12.
13.
McClements, David Julian, et al.. (2024). Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties. Food Hydrocolloids. 158. 110541–110541. 12 indexed citations
14.
Yan, Xiaojia, et al.. (2024). Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives. Food Chemistry. 460(Pt 3). 140761–140761. 11 indexed citations
15.
Wu, Chao, Zhe Liu, Shanshan Li, et al.. (2024). Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions. Food Hydrocolloids. 160. 110833–110833. 8 indexed citations
16.
Wang, Jieru, Hualu Zhou, Dingkui Qin, et al.. (2023). Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions. International Journal of Biological Macromolecules. 253(Pt 3). 126927–126927. 10 indexed citations
17.
McClements, David Julian, et al.. (2023). Effect of internal and external gelation on the physical properties, water distribution, and lycopene encapsulation properties of alginate-based emulsion gels. Food Hydrocolloids. 139. 108499–108499. 34 indexed citations
18.
Li, Sisheng, et al.. (2023). Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives. Food Hydrocolloids. 148. 109511–109511. 24 indexed citations
19.
Guo, Siqi, Qingjie Guo, Yifan Zhang, et al.. (2023). Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene. Food Chemistry. 429. 136394–136394. 9 indexed citations
20.
Zhao, Sheliang, David Julian McClements, Xuebo Liu, & Fuguo Liu. (2023). Natural pH and temperature-sensitive hydrogel-emulsion carriers for co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract. Food Hydrocolloids. 149. 109450–109450. 12 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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