D
David Julian McClements
Researcher at University of Massachusetts Amherst
Publications - 1336
Citations - 97803
David Julian McClements is an academic researcher from University of Massachusetts Amherst. The author has contributed to research in topics: Emulsion & Chemistry. The author has an hindex of 131, co-authored 1137 publications receiving 71123 citations. Previous affiliations of David Julian McClements include King Abdulaziz University & University of Leeds.
Papers
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A standardised static in vitro digestion method suitable for food – an international consensus
Mans Minekus,Marie Alminger,Paula Alvito,Simon Ballance,Torsten Bohn,Claire Bourlieu,Claire Bourlieu,Frédéric Carrière,Rachel Boutrou,Rachel Boutrou,Milena Corredig,Didier Dupont,Didier Dupont,Claire Dufour,Lotti Egger,Matt Golding,Sibel Karakaya,Bente Kirkhus,S. Le Feunteun,Uri Lesmes,Adam Macierzanka,Alan R. Mackie,Sébastien Marze,David Julian McClements,Olivia Ménard,Olivia Ménard,Isidra Recio,Cláudia N. Santos,Rajat Singh,Gerd E. Vegarud,Martin S. J. Wickham,Werner Weitschies,André Brodkorb +32 more
TL;DR: In this article, the authors proposed a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements.
Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Journal ArticleDOI
INFOGEST static in vitro simulation of gastrointestinal food digestion
André Brodkorb,Lotti Egger,Marie Alminger,Paula Alvito,Ricardo Assunção,Simon Ballance,Torsten Bohn,Claire Bourlieu-Lacanal,Rachel Boutrou,Frédéric Carrière,Alfonso Clemente,Milena Corredig,Didier Dupont,Claire Dufour,Catharina Edwards,Matt Golding,Sibel Karakaya,Bente Kirkhus,Steven Le Feunteun,Uri Lesmes,Adam Macierzanka,Alan R. Mackie,Carla Martins,Sébastien Marze,David Julian McClements,Olivia Ménard,Mans Minekus,Reto Portmann,Cláudia N. Santos,Isabelle Souchon,R. Paul Singh,Gerd E. Vegarud,Martin S. J. Wickham,Werner Weitschies,Isidra Recio +34 more
TL;DR: This amended and improved digestion method (INFOGEST 2.0) avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase.
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
TL;DR: In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.
Journal ArticleDOI
Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity.
TL;DR: An overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry is provided.