John N. Coupland

Lipid oxidation in food emulsions

John N. Coupland, David Julian McClements · Trends in Food Science & Technology · 1996 · 339 citations

Agriculture, Food Science, Food Chemistry +13

The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates

Anupam Malhotra, John N. Coupland · Food Hydrocolloids · 2003 · 320 citations

Agriculture, Biochemistry, Food Science +12

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 · 283 citations

Agriculture, Dairy Science, Food Science +17

Crystallization in emulsions

John N. Coupland · Current Opinion in Colloid & Interface Science · 2002 · 210 citations

Factors affecting the freeze–thaw stability of emulsions

Supratim Ghosh, John N. Coupland · Food Hydrocolloids · 2007 · 193 citations

Engineering, Chemical Engineering, Colloid Science +11