John N. Coupland

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