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David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom) in ultrasonic spectrometry. He then did Post-Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015) and of “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), co-author of “Advances in Food Colloids” (1996) with Prof. Eric Dickinson, and co-editor of “Developments in Acoustics and Ultrasonics”, "Understanding and Controlling the Microstructure of Complex Foods”, “Designing Functional Foods”, “Oxidation in Foods and Beverages (Volumes 1 and 2)” and “Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals”. In addition, he has published over 1000 scientific articles in peer-reviewed journals (with an H-index of 104, Web of Science; H-index of 126, Google Scholar), 12 patents, as well as many chapters and conference proceedings. Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Society of Chemical Industry (UK), Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry. He has secured funding worth over $11.5 million as a PI or co-PI while working at UMASS. He is member of the editorial boards of a number of journals, and has organized workshops, symposia, and international conferences in the field of food colloids, emulsions, and delivery systems.
Education:
• University of Leeds, UK, Doctor of Philosophy in Food Science, 1985-1989
• University of Leeds, UK, Bachelor of Science in Food Science (Hons), 1981-1985
Professional Experience:
• 2016-Present: Distinguished Professor, Department of Food Science, University of Massachusetts, Amherst
• 2016-Present: Visiting Professor, Center for Nanotechnology and Nanotoxicology, T.H. Chan School of Public Health, Harvard University, Boston,
• 2014 to 2016: Adjunct Professor, Department of Biochemistry, King Abduliziz University, Jeddah, Saudi Arabia
• 2005 to 2016: Professor, Department of Food Science, University of Massachusetts, Amherst
• 2000 to 2005: Associate Professor, Department of Food Science, University of Massachusetts, Amherst
• 1994 to 2000: Assistant Professor, Department of Food Science, University of Massachusetts, Amherst
• 1994 to 1994: Senior Research Fellow, Department of Food Chemistry, University College Cork, Ireland
• 1992 to 1994: Senior Research Fellow, Department of Food Science and Technology, University of California, Davis
• 1989 to 1992: Research Fellow/Senior Research Fellow, Department of Food Science, University of Leeds, UK
Honors and Awards:
• Nicolas Appert Award. The top award at IFT, which recognizes “preeminence in and contributions to the field of food technology”. Institute of Food Technology, 2019.
• Lifetime Achievement Award. International Union of Food Science and Technology, IUFoST, 2018.
• Distinguished Professor, University of Massachusetts, 2016
• 1st Ranked Cited Author, Agricultural Sciences, Essential Science Indicators (ISI Thomson Scientific), 2017
• Supleco/Nicholas Pelick ? AOCS Research Award, Recognizing outstanding original research in fats, oils, lipid chemistry or biochemistry. American Oil Chemists Society, USA, 2015.
• Babcock-Hart Award, Contributions to Food Science and Nutrition, Institute of Food Technologists, USA, 2015
• Elected Fellow, Institute of Food Technologists, USA, 2015
• Elected Fellow, Agricultural and Food Chemistry Division, American Chemical Society, USA, 2015
• Elected Fellow, Royal Society of Chemistry, London, U.K., 2014.
• Hilditch Memorial Award, 2012, Society of Chemical Industry, London, U.K.
• Research Award, College of Natural Sciences, 2010, University of Massachusetts.
• Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Food Technologists, USA, 2010
• Academy Lectures Series Award, ConAgra Foods, February, 2010.
• Stephen S. Chang Award. Outstanding accomplishments in lipid research, American Oil Chemists Society, USA,2010.
• Award for Outstanding Accomplishments in
• Research and Creative Activity. University of Massachusetts, Amherst Faculty Convocation, USA, 2008.
• Fergus M. Clydesdale Professor of Food Science. Endowed Chair. 7/1/07 ? 6/30/12.
• Highly Cited Author in Agricultural Sciences, ISI Thomson Scientific, Philadelphia.
• Research and Development Award, Institute of Food Technologists, USA, 2007
• 8th Ranked Internationally, Highly Cited Author in Agricultural Sciences, 1996-2006 (Ranked by Total Citations). Science Watch, ISI Thomson Scientific, Philadelphia: DJM ? 125 Papers, 1,300 citations.
• Award for the Advancement of Agricultural and Food Chemistry. Agricultural and Food Chemistry Division, American Chemical Society, USA, 2006
• Food Chemicals Codex (2005-2006), National Academies ? Committee Member.
• Samuel Cate Prescott Award. Outstanding Ability in Research in Food Science and Technology, Institute of Food Technologists, USA, 1999
• Young Scientist Award. Agricultural and Food Chemistry Division, American Chemical Society, USA, 1996
Memberships:
• Center for Bioactive Delivery, UMASS, Amherst
• Cancer Center of Excellence, UMASS, Amherst
• Royal Society of Chemistry
• American Chemical Society
• American Association for the Advancement of Science
• American Oil Chemists Society
• Institute of Food Technologists
Books:
1. D.J. McClements (2019). [Author]. Future Foods: How Modern Science is Changing What We Eat, 400 pages. Springer Scientific, New York.
2. S.M. Jafari and D.J. McClements (2018). [Editors]. Nanoemulsions, Elsevier.
3. D.J. McClements (2015). [Author]. Food Emulsions: Principles, Practice and Techniques, 3rd Edition, 609 pages. CRC Press. Boca Raton, Florida.
4. D.J. McClements (2014). [Author]. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components, 546 pages, CRC Press. Boca Raton, Florida.
5. N. Garti and D.J. McClements (2012). [Editors]. Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals. Editors. Woodhead Publishing, Cambridge, UK.
6. R. Elias, D.J. McClements & E.A. Decker (2010). [Editors]. Oxidation in foods and beverages and antioxidant applications (I). Editors. Woodhead Publishing, Cambridge, UK.
7. R. Elias, D.J. McClements & E.A. Decker (2010). [Editors]. Oxidation in foods and beverages and antioxidant applications (II). Editors. Woodhead Publishing, Cambridge, UK.
8. D.J. McClements & E.A. Decker (2009). [Editors]. Designing Functional Foods. Editors. Woodhead Publishing, Cambridge, UK.
9. D.J. McClements (2007). [Editors]. Understanding and Controlling the Microstructure of Complex Foods. Woodhead Publishing, Cambridge, UK.
10. D.J. McClements (2005). [Author]. Food Emulsions: Principles, Practice and Techniques, 2nd Edition, 609 pages. CRC Press. Boca Raton, Florida.
11. D.J. McClements (1999). [Author]. Food Emulsions: Principles, Practice and Techniques. CRC Press. Boca Raton, Florida, 378 pages.
12. E. Dickinson and D.J. McClements (1995). [Authors]. Advances in Food Colloids, Blackie Academic and Professional, Glasgow.
13. M.J.W. Povey and D.J. McClements (1992) [Editors]. Developments in Acoustics and Ultrasonics. Institute of Physics Publishing Ltd, U.K.
Journal Publications:
Citations: ISI Thomson Scientific (Web of Science)
• Total Publications = 1000
• Total Citations = 44,028
• H-Index = 104
• Citations/Item = 44.1
2019
1. Bai, C., J. Zhen, L. Zhao, L. Chen, H. Xiong and D. J. McClements (2019). "Development of Oral Delivery Systems with Enhanced Antioxidant and Anticancer Activity: Coix Seed Oil and beta-Carotene Coloaded Liposomes." Journal of Agricultural and Food Chemistry 67(1): 406-414.
2. Brodkorb, A., L. Egger, M. Alminger, P. Alvito, R. Assuncao, S. Ballance, T. Bohn, C. Bourlieu-Lacanal, R. Boutrou, F. Carriere, A. Clemente, M. Corredig, D. Dupont, C. Dufour, C. Edwards, M. Golding, S. Karakaya, B. Kirkhus, S. Le Feunteun, U. Lesmes, A. Macierzanka, A. R. Mackie, C. Martins, S. Marze, D. J. McClements, O. Menard, M. Minekus, R. Portmann, C. N. Santos, I. Souchon, R. P. Singh, G. E. Vegarud, M. S. J. Wickham, W. Weitschies and I. Recio (2019). "INFOGEST static in vitro simulation of gastrointestinal food digestion." Nature Protocols 14(4): 991-1014.
3. Cao, X., Y. Han, F. Li, Z. Li, D. J. McClements, L. He, E. A. Decker, B. Xing and H. Xiao (2019). "Impact of protein-nanoparticle interactions on gastrointestinal fate of ingested nanoparticles: Not just simple protein corona effects." Nanoimpact 13: 37-43.
4. Chen, L., R. Ma, Z. Zhang, M. Huang, C. Cai, R. Zhang, D. J. McClements, Y. Tian and Z. Jin (2019). "Comprehensive investigation and comparison of surface microstructure of fractionated potato starches." Food Hydrocolloids 89: 11-19.
5. Chen, L., D. J. McClements, H. Zhang, Z. Zhang, Z. Jin and Y. Tian (2019). "Impact of amylose content on structural changes and oil absorption of fried maize starches." Food Chemistry 287: 28-37.
6. Chen, L., Y. Tian, D. J. McClements, M. Huang, B. Zhu, L. Wang, B. Sun, R. Ma, C. Cai and Z. Jin (2019). "A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization." Food Chemistry 274: 268-273.
7. Chen, L., H. Zhang, D. J. McClements, Z. Zhang, R. Zhang, Z. Jin and Y. Tian (2019). "Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin." Carbohydrate Polymers 215: 47-57.
8. Chuesiang, P., U. Siripatrawan, R. Sanguandeekul, D. J. McClements and L. McLandsborough (2019). "Antimicrobial activity of PIT-fabricated cinnamon oil nanoemulsions: Effect of surfactant concentration on morphology of foodborne pathogens." Food Control 98: 405-411.
9. Dai, L., S. Yang, Y. Wei, C. Sun, D. J. McClements, L. Mao and Y. Gao (2019). "Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers." Food Chemistry 275: 246-254.
10. Dai, L., H. Zhou, Y. Wei, Y. Gao and D. J. McClements (2019). "Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method." Food Hydrocolloids 93: 342-350.
11. Dai, T., J. Chen, D. J. McClements, P. Hu, X. Ye, C. Liu and T. Li (2019). "Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions." Food & Function 10(2): 765-774.
12. Doi, T., M. Wang and D. J. McClements (2019). "Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking." Food Research International 116: 1-11.
13. Fu, D., S. Deng, D. J. McClements, L. Zhou, L. Zou, J. Yi, C. Liu and W. Liu (2019). "Encapsulation of beta-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility." Food Hydrocolloids 89: 80-89.
14. Gao, S., E. A. Decker and D. J. McClements (2019). "Molecular exchange processes in mixed oil-in-water nanoemulsions: Impact on droplet size and composition." Journal of Food Engineering 250: 1-8.
15. Gu, M., Z. Zhang, C. Pan, T. R. Goulette, R. Zhang, G. Hendricks, D. J. McClements and H. Xiao (2019). "Encapsulation of Bifidobacterium pseudocatenulatum G7 in gastroprotective microgels: Improvement of the bacterial viability under simulated." Food Hydrocolloids 91: 283-289.
16. Han, J.-R., L.-P. Gu, R.-J. Zhang, W.-H. Shang, J.-N. Yan, D. J. McClements, H.-T. Wu, B.-W. Zhu and H. Xiao (2019). "Bioaccessibility and cellular uptake of ss-carotene in emulsion-based delivery systems using scallop (Patinopecten yessoensis) gonad protein isolates: effects of carrier oil." Food & Function 10(1): 49-60.
17. Huang, X., Y. Liu, Y. Zou, X. Liang, Y. Peng, D. J. McClements and K. Hu (2019). "Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion." Food Hydrocolloids 93: 261-269.
18. Liu, F., H. Liu, R. Liu, C. Xiao, X. Duan, D. J. McClements and X. Liu (2019). "Delivery of Sesamol Using Polyethylene-Glycol-Functionalized Selenium Nanoparticles in Human Liver Cells in Culture." Journal of Agricultural and Food Chemistry 67(10): 2991-2998.
19. Liu, J., Y. Tan, H. Zhou, J. L. M. Mundo and D. J. McClements (2019). "Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions." Journal of Food Engineering 254: 1-9.
20. Liu, R., X. Yan, Z. Liu, D. J. McClements, F. Liu and X. Liu (2019). "Fabrication and characterization of functional protein-polysaccharide-polyphenol complexes assembled from lactoferrin, hyaluronic acid and (-)-epigallocatechin gallate." Food & Function 10(2): 1098-1108.
21. Liu, W., H. Gao, D. J. McClements, L. Zhou, J. Wu and L. Zou (2019). "Stability, rheology, and beta-carotene bioaccessibility of high internal phase emulsion gels." Food Hydrocolloids 88: 210-217.
22. Lopez-Pena, C., I. J. Arroyo-Maya and D. J. McClements (2019). "Interaction of a bile salt (sodium taurocholate) with cationic (epsilon-polylysine) and anionic (pectin) biopolymers under simulated gastrointestinal conditions." Food Hydrocolloids 87: 352-359.
23. Lv, S., Y. Zhang, H. Tan, R. Zhang and D. J. McClements (2019). "Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility." Journal of Agricultural and Food Chemistry 67(5): 1521-1529.
24. Pei, Y., J. Wan, M. You, D. J. McClements, Y. Li and B. Li (2019). "Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties." Food Hydrocolloids 87: 90-96.
25. Rao, J., B. Chen and D. J. McClements (2019). Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. Annual Review of Food Science and Technology, Vol 10. M. P. Doyle and D. J. McClements. 10: 365-387.
26. Sanidad, K. Z., E. Sukamtoh, H. Xiao, D. J. McClements and G. Zhang (2019). Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability. Annual Review of Food Science and Technology, Vol 10. M. P. Doyle and D. J. McClements. 10: 597-617.
27. Vergara-Castaneda, H., L. O. Granados-Segura, G. Luna-Barcenas, D. J. McClements, M. Guadalupe Herrera-Hernandez, N. Arjona, A. R. Hernandez-Martinez, M. Estevez and H. Pool (2019). "Gold nanoparticles bioreduced by natural extracts of arantho (Kalanchoe daigremontiana) for biological purposes: physicochemical, antioxidant and antiproliferative evaluations." Materials Research Express 6(5).
28. Wang, M., T. Doi, X. Hu and D. J. McClements (2019). "Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels." Food Hydrocolloids 93: 24-33.
29. Wang, M., T. Doi and D. J. McClements (2019). "Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking." Food research international (Ottawa, Ont.) 119: 6-14.
30. Xu, X., Q. Sun and D. J. McClements (2019). "Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin." Food Hydrocolloids 89: 396-405.
31. Yan, C., D. Fu, D. J. McClements, P. Xu, L. Zou, Y. Zhu, C. Cheng and W. Liu (2019). "Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin." Food Research International 119: 315-324.
32. Ye, J., S. Luo, A. Huang, J. Chen, C. Liu and D. J. McClements (2019). "Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: A new method of producing resistant starch." Food Hydrocolloids 92: 135-142.
33. Yi, J., J. Ning, Z. Zhu, L. Cui, E. A. Decker and D. J. McClements (2019). "Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants." Food Hydrocolloids 87: 20-28.
34. Yuan, B., C. Zhao, M. Yan, D. Huang, D. J. McClements, Z. Huang and C. Cao (2019). "Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile." Food Chemistry 283: 141-147.
35. Yuan, X., J. Xiao, X. Liu, D. J. McClements, Y. Cao and H. Xiao (2019). "The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of beta-carotene from spinach." Food Chemistry 278: 811-819.
36. Zeng, Z., X. Hu, D. J. McClements, S. Luo, C. Liu, E. Gong and K. Huang (2019). "Hydrothermal stability of phenolic extracts of brown rice." Food Chemistry 271: 114-121.
37. Zhang, Z., R. Zhang and D. J. McClements (2019). "Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model." Food & Function 10(3): 1375-1385.
38. Zhang, Z., R. Zhang, H. Xiao, K. Bhattacharya, D. Bitounis, P. Demokritou and D. J. McClements (2019). "Development of a standardized food model for studying the impact of food matrix effects on the gastrointestinal fate and toxicity of ingested nanomaterials." Nanoimpact 13: 13-25.
39. Zhu, Z., Y. Wen, J. Yi, Y. Cao, F. Liu and D. J. McClements (2019). "Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80." Journal of Colloid and Interface Science 536: 80-87.
2018
1. Chen, E., L. Cao, D. J. McClements, S. Liu, B. Li and Y. Li (2018). "Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde." Food Hydrocolloids 77: 976-985.
2. Chen, F., Z. Deng, Z. Zhang, R. Zhang, Q. Xu, G. Fan, T. Luo and D. J. McClements (2018). "Controlling lipid digestion profiles using mixtures of different types of microgel: Alginate beads and carrageenan beads." Journal of Food Engineering 238: 156-163.
3. Chen, F., Z. Zhang, Z. Deng, R. Zhang, G. Fan, D. Ma and D. J. McClements (2018). "Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio." Food Research International 106: 745-751.
4. Chen, X., D. J. McClements, J. Wang, L. Zou, S. Deng, W. Liu, C. Yan, Y. Zhu, C. Cheng and C. Liu (2018). "Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility." Journal of Agricultural and Food Chemistry 66(14): 3691-3699.
5. Chen, X., D. J. McClements, Y. Zhu, Y. Chen, L. Zou, W. Liu, C. Cheng, D. Fu and C. Liu (2018). "Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions." Food Research International 114: 30-37.
6. Chen, X., D. J. McClements, Y. Zhu, L. Zou, Z. Li, W. Liu, C. Cheng, H. Gao and C. Liu (2018). "Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility." Journal of Agricultural and Food Chemistry 66(34): 9087-9096.
7. Chuesiang, P., U. Siripatrawan, R. Sanguandeekul, L. McLandsborough and D. J. McClements (2018). "Optimization of cinnamon oil nanoemulsions using phase inversion temperature method: Impact of oil phase composition and surfactant concentration." Journal of Colloid and Interface Science 514: 208-216.
8. Chung, C. and D. J. McClements (2018). Characterization of Physicochemical Properties of Nanoemulsions: Appearance, Stability, and Rheology.
9. Chung, C., A. Sher, P. Rousset and D. J. McClements (2018). "Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions." Food Biophysics 13(3): 292-303.
10. Chung, C., A. Sher, P. Rousset and D. J. McClements (2018). "Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers." Food Research International 105: 913-919.
11. Dai, L., Y. Wei, C. Sun, L. Mao, D. J. McClements and Y. Gao (2018). "Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin." Food Hydrocolloids 85: 75-85.
12. Dai, L., X. Zhan, Y. Wei, C. Sun, L. Mao, D. J. McClements and Y. Gao (2018). "Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers." Food Hydrocolloids 85: 281-290.
13. DeLoid, G. M., I. S. Sohal, L. R. Lorente, R. M. Molina, G. Pyrgiotakis, A. Stevanovic, R. Zhang, D. J. McClements, N. K. Geitner, D. W. Bousfield, K. W. Ng, S. C. J. Loo, D. C. Bell, J. Brain and P. Demokritou (2018). "Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose." Acs Nano 12(7): 6469-6479.
14. Fathi, M., F. Donsi and D. J. McClements (2018). "Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients." Comprehensive Reviews in Food Science and Food Safety 17(4): 920-936.
15. Feng, J., Q. Chen, X. Wu, S. M. Jafari and D. J. McClements (2018). "Formulation of oil-in-water emulsions for pesticide applications: impact of surfactant type and concentration on physical stability." Environmental Science and Pollution Research 25(22): 21742-21751.
16. Feng, J., G. Yang, S. Zhang, Q. Liu, S. M. Jafari and D. J. McClements (2018). "Fabrication and characterization of beta-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties." Environmental Science and Pollution Research 25(14): 13525-13535.
17. Feng, J., Q. Zhang, Q. Liu, Z. Zhu, D. J. McClements and S. M. Jafari (2018). Application of Nanoemulsions in Formulation of Pesticides.
18. Gharibzahedi, S. M. T., S. George, R. Greiner, B. N. Estevinho, M. J. Frutos Fernandez, D. J. McClements and S. Roohinejad (2018). "New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking." Comprehensive Reviews in Food Science and Food Safety 17(2): 274-289.
19. Goncalves, A., N. Nikmaram, S. Roohinejad, B. N. Estevinho, F. Rocha, R. Greiner and D. J. McClements (2018). "Production, properties, and applications of solid self-emulsifying delivery systems (S-SEDS) in the food and pharmaceutical industries." Colloids and Surfaces a-Physicochemical and Engineering Aspects 538: 108-126.
20. Grundy, M. M. L., D. J. McClements, S. Ballance and P. J. Wilde (2018). "Influence of oat components on lipid digestion using an in vitro model: Impact of viscosity and depletion flocculation mechanism." Food Hydrocolloids 83: 253-264.
21. Gu, L., C. Pan, Y. Su, R. Zhang, H. Xiao, D. J. McClements and Y. Yang (2018). "In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of beta-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates." Journal of Agricultural and Food Chemistry 66(7): 1649-1657.
22. Haghighi, M., M. S. Yarmand, Z. Emam-Djomeh, D. J. McClements, A. A. Saboury and M. Rafiee-Tehrani (2018). "Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin." International Journal of Biological Macromolecules 112: 626-637.
23. Jafari, S. M. and D. J. McClements (2018). Nanoemulsions Formulation, Applications, and Characterization Preface.
Kadappan, A. S., C. Guo, C. E. Gumus, A. Bessey, R. J. Wood, D. J. McClements and Z. Liu (2018). "The Efficacy of Nanoemulsion-Based Delivery to Improve Vitamin D Absorption: Comparison of In Vitro and In Vivo Studies." Molecular Nutrition & Food Research 62(4).
24. Kharat, M., G. Zhang and D. J. McClements (2018). "Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation." Food Research International 111: 178-186.
25. Koo, C. K. W., C. Chung, T. Ogren, W. Mutilangi and D. J. McClements (2018). "Extending protein functionality: Microfluidization of heat denatured whey protein fibrils." Journal of Food Engineering 223: 189-196.
26. Koo, C. K. W., C. Chung, R. Picard, T. Ogren, W. Mutilangi and D. J. McClements (2018). "Modulation of physical properties of microfluidized whey protein fibrils with chitosan." Food Research International 113: 149-155.
27. Li, Q., Y. Fu, C. Liu, R. Zhang, Z. Zhang and D. J. McClements (2018). "Impact of Titanium Dioxide on the Bioaccessibility of beta-Carotene in Emulsions with Different Particle Sizes." Journal of Agricultural and Food Chemistry 66(35): 9318-9325.
28. Li, Q., T. Li, C. Liu, T. Dai, R. Zhang, Z. Zhang and D. J. McClements (2018). "Enhancement of Carotenoid Bioaccessibility from Tomatoes Using Excipient Emulsions: Influence of Particle Size (vol 12, pg 172, 2017)." Food Biophysics 13(4): 440-440.
29. Li, Q., C. Liu, T. Li, D. J. McClements, Y. Fu and J. Liu (2018). "Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels." Food Research International 113: 298-308.
30. Li, R., G. Fu, C. Liu, D. J. McClements, Y. Wan, S. Wang and T. Liu (2018). "Tannase immobilisation by amino-functionalised magnetic Fe3O4-chitosan nanoparticles and its application in tea infusion." International Journal of Biological Macromolecules 114: 1134-1143.
31. Liang, L., X. Zhang, X. Wang, Q. Jin and D. J. McClements (2018). "Influence of Dairy Emulsifier Type and Lipid Droplet Size on Gastrointestinal Fate of Model Emulsions: In Vitro Digestion Study." Journal of Agricultural and Food Chemistry 66(37): 9761-9769.
32. Liu, F., D. Ma, X. Luo, Z. Zhang, L. He, Y. Gao and D. J. McClements (2018). "Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol." Food Hydrocolloids 79: 450-461.
33. Liu, F., S. Zhang, J. Li, D. J. McClements and X. Liu (2018). "Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles." Trends in Food Science & Technology 79: 67-77.
34. Liu, R., J. Zhang, C. Zhao, X. Duan, D. J. McClements, X. Liu and F. Liu (2018). "Formation and Characterization of Lactoferrin-Hyaluronic Acid Conjugates and Their Effects on the Storage Stability of Sesamol Emulsions." Molecules 23(12).
35. Liu, W., J. Wang, D. J. McClements and L. Zou (2018). "Encapsulation of beta-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility." Journal of Functional Foods 40: 527-535.
36. Liu, X., R. Zhang, D. J. McClements, F. Li, H. Liu, Y. Cao and H. Xiao (2018). "Nanoemulsion-Based Delivery Systems for Nutraceuticals: Influence of Long-Chain Triglyceride (LCT) Type on In Vitro Digestion and Astaxanthin Bioaccessibility." Food Biophysics 13(4): 412-421.
37. Luo, X., M. Liu, L. Hu, Q. Qiu, X. Liu, C. Li, M. Lu, Y. Liu, T. Zhang, S. Zhou, D. J. McClements, X. Jia, Y. Deng and Y. Song (2018). "Targeted delivery of pixantrone to neutrophils by poly(sialic acid)-p-octadecylamine conjugate modified liposomes with improved antitumor activity." International Journal of Pharmaceutics 547(1-2): 315-329.
38. Lv, S., J. Gu, R. Zhang, Y. Zhang, H. Tan and D. J. McClements (2018). "Vitamin E Encapsulation in Plant-Based Nanoemulsions Fabricated Using Dual-Channel Microfluidization: Formation, Stability, and Bioaccessibility." Journal of Agricultural and Food Chemistry 66(40): 10532-10542.
39. Ma, D., Z.-C. Tu, H. Wang, Z. Zhang and D. J. McClements (2018). "Microgel-in-Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions." Journal of Agricultural and Food Chemistry 66(15): 3930-3938.
40. McClements, D. J. (2018). "The biophysics of digestion: lipids." Current Opinion in Food Science 21: 1-6.
41. McClements, D. J. (2018). "Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems." Comprehensive Reviews in Food Science and Food Safety 17(1): 200-219.
42. McClements, D. J. (2018). "Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review." Advances in Colloid and Interface Science 253: 1-22.
43. McClements, D. J. (2018). "Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility." Food & Function 9(1): 22-41.
44. McClements, D. J. (2018). "Recent developments in encapsulation and release of functional food ingredients: delivery by design." Current Opinion in Food Science 23: 80-84.
45. McClements, D. J. and E. Decker (2018). "Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation." Journal of Agricultural and Food Chemistry 66(1): 20-35.
46. McClements, D. J. and S. M. Jafari (2018). General Aspects of Nanoemulsions and Their Formulation.
47. McClements, D. J. and S. M. Jafari (2018). "Improving emulsion formation, stability and performance using mixed emulsifiers: A review." Advances in Colloid and Interface Science 251: 55-79.
48. McClements, D. J., Z. Zhang and R. Zhang (2018). Composition used as e.g. oral pharmaceutical composition, comprises hydrogel beads encapsulated in functional agent and comprising crosslinked gelling polymer(s), and buffering agent having portion(s) which is in solid form in beads, Univ Massachusetts.
49. Peng, S., Z. Li, L. Zou, W. Liu, C. Liu and D. J. McClements (2018). "Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study." Journal of Agricultural and Food Chemistry 66(6): 1488-1497.
50. Peng, S., Z. Li, L. Zou, W. Liu, C. Liu and D. J. McClements (2018). "Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method." Food & Function 9(3): 1829-1839.
51. Peng, S., L. Zou, W. Liu, C. Liu and D. J. McClements (2018). "Fabrication and Characterization of Curcumin-Loaded Liposomes Formed from Sunflower Lecithin: Impact of Composition and Environmental Stress." Journal of Agricultural and Food Chemistry 66(46): 12421-12430.
52. Prichapan, N., D. J. McClements and U. Klinkesorn (2018). "Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability." Journal of Food Science 83(2): 309-317.
53. Ryu, V., D. J. McClements, M. G. Corradini and L. McLandsborough (2018). "Effect of ripening inhibitor type on formation, stability, and antimicrobial activity of thyme oil nanoemulsion." Food Chemistry 245: 104-111.
54. Ryu, V., D. J. McClements, M. G. Corradini, J. S. Yang and L. McLandsborough (2018). "Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions." Food Hydrocolloids 82: 442-450.
55. Samdani, G. K., D. J. McClements and E. A. Decker (2018). "Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions." Journal of Agricultural and Food Chemistry 66(15): 3939-3948.
56. Shen, P., J. C. Kershaw, Y. Yue, O. Wang, K.-H. Kim, D. J. McClements and Y. Park (2018). "Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegans." Food Chemistry 249: 193-201.
57. Siemer, S., A. Hahlbrock, C. Vallet, D. J. McClements, J. Balszuweit, J. Voskuhl, D. Docter, S. Wessler, S. K. Knauer, D. Westmeier and R. H. Stauber (2018). "Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study." NPJ science of food 2(1): 22-22.
58. Steiner, B. M., D. J. McClements and G. Davidov-Pardo (2018). "Encapsulation systems for lutein: A review." Trends in Food Science & Technology 82: 71-81.
59. Sun, Q., Z. Zhang, R. Zhang, R. Gao and D. J. McClements (2018). "Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels." Journal of Agricultural and Food Chemistry 66(19): 4820-4826.
60. Tiani, K. A., T. W. Yeung, D. J. McClements and D. A. Sela (2018). "Extending viability of Lactobacillus plantarum and Lactobacillus johnsonii by microencapsulation in alginate microgels." International Journal of Food Sciences and Nutrition 69(2): 155-164.
61. Toro-Uribe, S., E. Ibanez, E. A. Decker, D. J. McClements, R. Zhang, L. J. Lopez-Giraldo and M. Herrero (2018). "Design, Fabrication, Characterization, and In Vitro Digestion of Alkaloid-, Catechin-, and Cocoa Extract-Loaded Liposomes." Journal of Agricultural and Food Chemistry 66(45): 12051-12065.
62. Wani, T. A., F. A. Masoodi, S. M. Jafari and D. J. McClements (2018). Safety of Nanoemulsions and Their Regulatory Status.
63. Weigel, F., J. Weiss, E. A. Decker and D. J. McClements (2018). "Lutein-enriched emulsion-based delivery systems: Influence of emulsifiers and antioxidants on physical and chemical stability." Food Chemistry 242: 395-403.
64. Winuprasith, T., P. Khomein, W. Mitbumrung, M. Suphantharika, A. Nitithamyong and D. J. McClements (2018). "Encapsulation of vitamin D-3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility." Food Hydrocolloids 83: 153-164.
65. Wu, W., R. Zhang, D. J. McClements, B. Chefetz, T. Polubesova and B. Xing (2018). "Transformation and Speciation Analysis of Silver Nanoparticles of Dietary Supplement in Simulated Human Gastrointestinal Tract." Environmental Science & Technology 52(15): 8792-8800.
66. Xu, F., J. K. Pandya, C. Chung, D. J. McClements and A. J. Kinchla (2018). "Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate." Food Research International 105: 570-579.
67. Yang, Y., C. Zhao, G. Tian, C. Lu, C. Li, Y. Bao, Z. Tang, D. J. McClements, H. Xiao and J. Zheng (2018). "Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions." Food Research International 109: 149-158.
68. Yao, K., W. Chen, F. Song, D. J. McClements and K. Hu (2018). "Tailoring zein nanoparticle functionality using biopolymer coatings: Impact on curcumin bioaccessibility and antioxidant capacity under simulated gastrointestinal conditions." Food Hydrocolloids 79: 262-272.
69. Yao, M., B. Li, H. Ye, W. Huang, Q. Luo, H. Xiao, D. J. McClements and L. Li (2018). "Enhanced viability of probiotics (Pediococcus pentosaceus Li05) by encapsulation in microgels doped with inorganic nanoparticles." Food Hydrocolloids 83: 246-252.
70. Ye, J., X. Hu, S. Luo, D. J. McClements, L. Liang and C. Liu (2018). "Effect of endogenous proteins and lipids on starch digestibility in rice flour." Food Research International 106: 404-409.
71. Ye, J., C. Liu, S. Luo, X. Hu and D. J. McClements (2018). "Modification of the digestibility of extruded rice starch by enzyme treatment (beta-amylolysis): An in vitro study." Food Research International 111: 590-596.
72. Yuan, X., X. Liu, D. J. McClements, Y. Cao and H. Xiao (2018). "Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach." Food & Function 9(8): 4352-4365.
73. Zhang, R. and D. J. McClements (2018). Characterization of Gastrointestinal Fate of Nanoemulsions.
74. Zhang, Z. and D. J. McClements (2018). Overview of Nanoemulsion Properties: Stability, Rheology, and Appearance.
75. Zhao, S., G. Tian, C. Zhao, C. Li, Y. Bao, C. DiMarco-Crook, Z. Tang, C. Li, D. J. McClements, H. Xiao and J. Zheng (2018). "The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification." Food Chemistry 269: 577-587.
76. Zheng, B., S. Peng, X. Zhang and D. J. McClements (2018). "Impact of Delivery System Type on Curcumin Bioaccessibility: Comparison of Curcumin-Loaded Nanoemulsions with Commercial Curcumin Supplements." Journal of Agricultural and Food Chemistry 66(41): 10816-10826.
77. Zhu, Y., X. Chen, D. J. McClements, L. Zou and W. Liu (2018). "pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets." Food Hydrocolloids 77: 870-878.
78. Zhu, Y. Q., X. Chen, D. J. McClements, L. Zou and W. Liu (2018). "Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content." Journal of Dispersion Science and Technology 39(6): 826-835.
79. Zhu, Z., C. Zhao, J. Yi, N. Liu, Y. Cao, E. A. Decker and D. J. McClements (2018). "Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers." Journal of Agricultural and Food Chemistry 66(17): 4458-4468.
80. Zhu, Z., W. Zhu, J. Yi, N. Liu, Y. Cao, J. Lu, E. A. Decker and D. J. McClements (2018). "Effects of sonication on the physicochemical and functional properties of walnut protein isolate." Food Research International 106: 853-861.
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