David Julian McClements

Author

Also Known As

Claire Bourlieu-Lacanal, D J McClements, D JULIANMCCLEMENTS, D Julian McClements, D MCCLEMENTS, D. J. McCLEMENTS, D. J. McClements, D. JULIAN McCLEMENTS, D. Julian McClements, D. Julian Mcclements

Publications

172.7K

Citations

197

H-Index

307

Concepts

All Affiliations

University of Massachusetts Amherst State Key Laboratory of Food Science and Technology Nanchang University King Abdulaziz University Jiangnan University

About

David Julian McClements is an author at University of Massachusetts Amherst specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	122	567	52.8K
2	Health Sciences	103	343	36.2K
3	Medicine	74	179	15.7K
4	Natural Sciences	37	52	4.5K
5	Education	1	1	74

David Julian McClements

1.3K

Publications

129.1K

Citations

172

H-Index

Page 1

	Year	Citations
A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus Mans Minekus, Marie Alminger, Paula Alvito, Food & Function	2014	5.2K
Nanoemulsions versus microemulsions: terminology, differences, and similarities David Julian McClements Soft Matter	2011	1.6K
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems David Julian McClements, Eric A. Decker Journal of Food Science Food ChemistryMolecular EnvironmentChemical EngineeringLipid AnalysisEngineering	2000	1.3K
Functional Materials in Food Nanotechnology Paul Takhistov, David Julian McClements Journal of Food Science Edible FilmEngineeringFunctional PropertyFood TechnologistsChemical Engineering	2006	1.1K
Protein-stabilized emulsions David Julian McClements Current Opinion in Colloid & Interface Science	2004	1K
Edible nanoemulsions: fabrication, properties, and functional performance David Julian McClements Soft Matter Food ChemistryNanomedicineFood ColloidLipid PreparationFood Packaging	2010	1K
In vitro human digestion models for food applications Sun Jin Hur, Beong Ou Lim, Eric A. Decker, Food Chemistry NutritionIn Vitro FermentationFood ApplicationsFood DigestionFood Engineering	2010	924
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size Cheng Qian, David Julian McClements Food Hydrocolloids Food ColloidChemical EngineeringEngineeringHealth SciencesHigh-pressure Homogenization	2010	884
Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment Mahesh Kharat, Zheyuan Du, Guodong Zhang, Journal of Agricultural and Food Chemistry	2016	647
Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey Cory M. Bryant, David Julian McClements Trends in Food Science & Technology Protein ChemistryProtein FunctionalitySpecial ConsiderationBiopolymer GelBiochemistry	1998	619

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