Concepedia
Statistics
Publications
93
Citations
5.4K
H-Index
40
Active since
1996
Affiliations
Pennsylvania State University(Current)
University of Massachusetts Amherst
Rolls-Royce (United Kingdom)
John N. Coupland is an author at Pennsylvania State University specializing in engineering, rheology, and food engineering.
Top concepts
EngineeringFood EngineeringRheologyFood ChemistryHealthBiophysicsUltrasoundChemistryMaterial ScienceSoft Matter
Publications per year
1996–2021
Lipid oxidation in food emulsions
John N. Coupland, David Julian McClements · Trends in Food Science & Technology · 1996 · 337 citations
Food Chemistry, Lipid Analysis, Biochemistry +5
The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates
Anupam Malhotra, John N. Coupland · Food Hydrocolloids · 2003 · 316 citations
Food Chemistry, Food Colloid, Engineering +10
Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
Kyros Demetriades, John N. Coupland, David Julian McClements · Journal of Food Science · 1997 · 282 citations
Food Chemistry, Food Colloid, Whey Protein +14
Crystallization in emulsions
John N. Coupland · Current Opinion in Colloid & Interface Science · 2002 · 209 citations
Materials Science, Food Colloid, Engineering +4
Factors affecting the freeze–thaw stability of emulsions
Supratim Ghosh, John N. Coupland · Food Hydrocolloids · 2007 · 187 citations
Rheology, Food Colloid, Freeze–thaw Stability +1
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