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| 1 | Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components显示文摘 | David Julian McClements Yan Li | 2010 | Advances in Colloid and Interface Science2010，，2： | 2 |
| 2 | Controlling lipid digestion by encapsulation of protein-stabilized lipid droplets within alginate–chitosan complex coacervates显示文摘 | Yan Li David Julian McClements | 2010 | Food Hydrocolloids2010，，： | 1 |
| 3 | Impact of sesame lignan on physical and oxidative stability of flaxseed oil-in-water emulsion显示文摘Recent studies have shown that the highly susceptibility to oxidation ofα-linolenic acid(ALA)enriched emulsion delivery system was harmful for human health which limited their incorporation into functional food.Impacts of natural sesamol(SOH)and sesamin(SES)on stability of flaxseed oil-in-water emulsion were investigated.Results showed that SOH indicated higher antioxidant activity and significantly prolonged the time of emulsion oil-off by retarding oil droplet aggregation in a dose dependent manner throughout storage.Moreover,SOH showed substantial extended lag phase of lipid oxidation products,especially for secondary oxidation products(thiobarbituric acid-reactive substances,TBARS),with a maximum reduction of 70%with 800 M dosage.The antioxidative efficiency of SOH might relate to its strong ability of scavenging free radical and chelate transition metal.Furthermore,SOH significantly enhanced interfacial barrier property and reduced permeation rate of peroxyl radical across emulsion interface by hydrogen bonds between sugar groups of saponin molecules and SOH.However,no obvious change in barrier property of emulsion was observed in SES.SOH improved physicochemical property of flaxseed oil-in-water emulsion with higher antioxidant activity and stronger interfacial barrier property,so that it could be serve as plant-based antioxidant in oil-in-water emulsion delivery system. | Xintian Wang Kun Yu Chen Cheng Xiao Yu David Julian McClements Wenwen Huang Jia Yang Fenghong Huang Qianchun Deng | 2019 | Oil Crop Science2019，4，4： | 1 |
| 4 | Impact of lemon oil composi-tion on formation and stability of model food and beverage emulsions显示文摘 | Jiajia Rao David Julian McClements | 2012 | Food Chemistry2012，134，2： | 1 |
| 5 | Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance显示文摘 | Jingjing Chen Jinkai Zheng David Julian McClements Hang Xiao | 2014 | Food Chemistry2014，，： | 1 |
| 6 | Characterization of aerated foods using ultrasonic reflectance spectroscopy 显示文摘 | Kulmyrzaev Asylbek Cancelliere Carlotta David Julian McClements | 2000 | Journal of Food Engineering2000，，46： | 1 |
| 7 | Influence of free fatty acids on oxidative stability in water‐in‐walnut oil emulsions显示文摘 | Jianhua Yi Zhenbao Zhu Wenbin Dong David Julian McClements Eric Andrew Decker | 2013 | Eur. J. Lipid Sci. Technol2013，，9： | 1 |
| 8 | Beverage emulsions: Recent developments in formulation, production, and applications显示文摘 | Daniel T. Piorkowski David Julian McClements | 2013 | Food Hydrocolloids2013，，： | 1 |
| 9 | Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings显示文摘 | Yan Li Min Hu Hang Xiao Yumin Du Eric Andrew Decker David Julian McClements | 2010 | European Journal of Pharmaceutics and Biopharmaceutics2010，，1： | 1 |
| 10 | Creation of reduced fat foods: influence of calcium-in- duced droplet aggregation on microstructure and theology of mixed food dispersions 显示文摘 | Bi-cheng Wu Brian Degner David Julian McClements | 2013 | Food Chemistry2013，141，4： | 1 |
| 11 | Non-covalent interactions between proteins and polysaccharides显示文摘 | David Julian McClements | 2006 | Biotechnology Advances2006，24，： | 1 |
| 12 | Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility显示文摘 | Cheng Qian Eric Andrew Decker Hang Xiao David Julian McClements | 2012 | Food Chemistry2012，，3： | 1 |
| 13 | Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds显示文摘 | Alison Matalanis Owen Griffith Jones David Julian McClements | 2011 | Food Hydrocolloids2011，，8： | 1 |
| 14 | Controlling Lipid Bioavailability through Physicochemical and Structural Approaches显示文摘 | David Julian McClements Eric Andrew Decker Yeonhwa Park | 2009 | Critical Reviews in Food Science and Nutrition2009，，1： | 1 |
| 15 | Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: Influence of particle size and emulsifier content显示文摘 | Yingyi Mao David Julian McClements | 2012 | Journal of Colloid And Interface Science2012，，1： | 1 |
| 16 | Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability显示文摘 | David Julian Mcclements | 2007 | Critical Reviews in Food Science and Nutrition2007，，7： | 1 |
| 17 | Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation显示文摘 | Alison Matalanis Uri Lesmes Eric Andrew Decker David Julian McClements | 2010 | Food Hydrocolloids2010，，8： | 1 |
| 18 | Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods显示文摘 | David Julian McClements Eric Andrew Decker Yeonhwa Park Jochen Weiss | 2009 | Critical Reviews in Food Science and Nutrition2009，，6： | 1 |
| 19 | Development of Reduced-calorie foods: Micmparticulated whey proteins as fat mimetics in semi-solid food emulsions显示文摘 | Cheryl Chang Brian Deguer David Julian McClements | 2014 | Food Research International2014，2，56： | 1 |
| 20 | Nanoemulsion- and emulsion-based delivery systems for eureumin: Encapsulation and release properties显示文摘 | Kashif Ahmed Yah Li David Julian McClements | 2012 | Food Chemistry2012，，132： | 1 |
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