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DAVID JULIAN Mcclements

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DAVID JULIAN Mcclements DAVID JULIAN Honors and Awards MCCLEMENTS Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Professor, Department of Food Science, Food Technologists, USA, 2010 University of Massachusetts, Amherst, Stephen S. Chang Award. Outstanding MA 01003 accomplishments in lipid research, (413)-545-1019, (413)-545-1262 American Oil Chemists Society, USA,2010. [email protected] Award for Outstanding Accomplishments in Research and Creative Activity. University of Massachusetts, Amherst Faculty Education Convocation, USA, 2008. University of Leeds, UK, Doctor of Fergus M. Clydesdale Professor of Food Philosophy in Food Science, 1985-1989 Science. Endowed Chair. 7/1/07 – 6/30/12. University of Leeds, UK, Bachelor of Science in Food Science (Hons), 1981- Highly Cited Author in Agricultural 1985 Sciences, ISI Thomson Scientific, Philadelphia. Research and Development Award, Institute of Food Technologists, USA, 2007 Professional Experience 8th Ranked Internationally, Highly Cited 2005 to Present: Professor, Author in Agricultural Sciences, 1996-2006 Department of Food Science, (Ranked by Total Citations). Science University of Massachusetts, Watch, ISI Thomson Scientific, Amherst Philadelphia: DJM – 125 Papers, 1,300 citations. 2000 to 2005: Associate Professor, Department of Food Science, Award for the Advancement of Agricultural University of Massachusetts, and Food Chemistry. Agricultural and Food Amherst Chemistry Division, American Chemical 1994 to 2000: Assistant Professor, Society, USA, 2006 Department of Food Science, University of Massachusetts, Food Chemicals Codex (2005-2006), Amherst National Academies – Committee Member. 1994 to 1994: Senior Research Samuel Cate Prescott Award. Outstanding Fellow, Department of Food Ability in Research in Food Science and Chemistry, University College Technology, Institute of Food Cork, Ireland Technologists, USA, 1999 1992 to 1994: Senior Research Fellow, Department of Food Young Scientist Award. Agricultural and Science and Technology, University Food Chemistry Division, American of California, Davis Chemical Society, USA, 1996 1989 to 1992: Research Fellow/Senior Research Fellow, Department of Food Science, University of Leeds, UK Publications by reversed-phase high performance liquid chromatography with Books electrochemical detection. Journal of Chromatography A, 1217(5), 642-647. 1. R. Elias, D.J. McClements & E.A. Decker 4. Chen, B. C., McClements, D. J., & (2010). Oxidation in foods and beverages Decker, E. A. (2010). Role of and antioxidant applications (I). Editors. Continuous Phase Anionic Woodhead Publishing, Cambridge, UK. Polysaccharides on the Oxidative 2. R. Elias, D.J. McClements & E.A. Decker Stability of Menhaden Oil-in-Water (2010). Oxidation in foods and beverages Emulsions. Journal of Agricultural and and antioxidant applications (II). Editors. Food Chemistry, 58(6), 3779-3784. Woodhead Publishing, Cambridge, UK. 5. McClements, D. J. (2010). Design of 3. D.J. McClements & E.A. Decker (2009). Nano-Laminated Coatings to Control Designing Functional Foods. Editors. Bioavailability of Lipophilic Food Woodhead Publishing, Cambridge, UK. Components. Journal of Food Science, 4. D.J. McClements (2007). Understanding 75(1), R30-R42. and Controlling the Microstructure of 6. Jones, O., Decker, E. A., & Complex Foods. Editor. Woodhead McClements, D. J. (2010a). Thermal Publishing, Cambridge, UK. analysis of beta-lactoglobulin 5. D.J. McClements (2005). Food Emulsions: complexes with pectins or carrageenan Principles, Practice and Techniques, 2nd for production of stable biopolymer Edition, 609 pages. CRC Press. Boca particles. Food Hydrocolloids, 24(2-3), Raton, Florida. 239-248. 6. D.J. McClements (1999). Food Emulsions: 7. Jones, O. G., Decker, E. A., & Principles, Practice and Techniques. CRC McClements, D. J. (2010b). Press. Boca Raton, Florida, 378 pages. Comparison of protein-polysaccharide 7. E. Dickinson and D.J. McClements (1995). nanoparticle fabrication methods: Advances in Food Colloids, Blackie Impact of biopolymer complexation Academic and Professional, Glasgow. before or after particle formation. 8. M.J.W. Povey and D.J. McClements (1992) Journal of Colloid and Interface Editors. Developments in Acoustics and Science, 344(1), 21-29. Ultrasonics. Institute of Physics Publishing 8. Jones, O. G., Lesmes, U., Dubin, P., & Ltd, U.K. McClements, D. J. (2010). Effect of polysaccharide charge on formation and Articles in Refereed Journals properties of biopolymer nanoparticles - Total = 338 (Web of Science 4/2010) created by heat treatment of beta- lactoglobulin-pectin complexes. Food 1. Mei, L. Y., Choi, S. J., Alamed, J., Hydrocolloids, 24(4), 374-383. Henson, L., Popplewell, M., 9. Jones, O. G., & McClements, D. J. McClements, D. J., & Decker, E. A. (2010). Biopolymer Nanoparticles from (2010). Citral Stability in Oil-in-Water Heat-Treated Electrostatic Protein- Emulsions with Solid or Liquid Polysaccharide Complexes: Factors Octadecane. Journal of Agricultural Affecting Particle Characteristics. and Food Chemistry, 58(1), 533-536. Journal of Food Science, 75(2), N36- 2. Mun, S., McClements, D. J., & Surh, J. N43. (2010). Influence of Maltodextrin Type 10. Hu, M., Li, Y., Decker, E. A., Xiao, H., and Multi-layer Formation on the & McClements, D. J. (2010). Influence Freeze-Thaw Stability of Model of Tripolyphosphate Cross-Linking on Beverage Emulsions Stabilized with the Physical Stability and Lipase beta-Lactoglobulin. Food Science and Digestibility of Chitosan-Coated Lipid Biotechnology, 19(1), 7-17. Droplets. Journal of Agricultural and 3. Dong, P., Qiu, P. J., Zhu, Y., Li, S. M., Food Chemistry, 58(2), 1283-1289. Ho, C. T., McClements, D. J., & Xiao, 11. Alamed, J., Chaiyasit, W., McClements, H. (2010). Simultaneous determination D. J., & Decker, E. A. (2009). of four 5-hydroxy polymethoxyflavones Relationships between Free Radical Scavenging and Antioxidant Activity in Foods. Journal of Agricultural and 20. Choi, S. J., Decker, E. A., & Food Chemistry, 57(7), 2969-2976. McClements, D. J. (2009). Impact of 12. Asker, D., Weiss, J., & McClements, D. iron encapsulation within the interior J. (2009). Analysis of the Interactions of aqueous phase of water-in-oil-in-water a Cationic Surfactant (Lauric Arginate) emulsions on lipid oxidation. Food with an Anionic Biopolymer (Pectin): Chemistry, 116(1), 271-276. Isothermal Titration Calorimetry, Light 21. Helgason, T., Awad, T. S., Scattering, and Microelectrophoresis. Kristbergsson, K., Decker, E. A., Langmuir, 25(1), 116-122. McClements, D. J., & Weiss, J. (2009). 13. Awad, T. S., Helgason, T., Weiss, J., Impact of Surfactant Properties on Decker, E. A., & McClements, D. J. Oxidative Stability of beta-Carotene (2009). Effect of Omega-3 Fatty Acids Encapsulated within Solid Lipid on Crystallization, Polymorphic Nanoparticles. Journal of Agricultural Transformation and Stability of and Food Chemistry, 57(17), 8033- Tripalmitin Solid Lipid Nanoparticle 8040. Suspensions. Crystal Growth & Design, 22. Helgason, T., Awad, T. S., 9(8), 3405-3411. Kristbergsson, K., McClements, D. J., 14. Boon, C. S., McClements, D. J., Weiss, & Weiss, J. (2009). Effect of surfactant J., & Decker, E. A. (2009). Role of Iron surface coverage on formation of solid and Hydroperoxides in the Degradation lipid nanoparticles (SLN). Journal of of Lycopene in Oil-in-Water Emulsions. Colloid and Interface Science, 334(1), Journal of Agricultural and Food 75-81. Chemistry, 57(7), 2993-2998. 23. Helgason, T., Gislason, J., McClements, 15. Chanasattru, W., Decker, E. A., & D. J., Kristbergsson, K., & Weiss, J. McClements, D. J. (2009). Influence of (2009). Influence of molecular character glycerol and sorbitol on thermally of chitosan on the adsorption of induced droplet aggregation in oil-in- chitosan to oil droplet interfaces in an in water emulsions stabilized by beta- vitro digestion model. Food lactoglobulin. Food Hydrocolloids, Hydrocolloids, 23(8), 2243-2253. 23(2), 253-261. 24. Hur, S. J., Decker, E. A., & 16. Chanasattru, W., Jones, O. G., Decker, McClements, D. J. (2009). Influence of E. A., & McClements, D. J. (2009). initial emulsifier type on Impact of cosolvents on formation and microstructural changes occurring in properties of biopolymer nanoparticles emulsified lipids during in vitro formed by heat treatment of beta- digestion. Food Chemistry, 114(1), 253- lactoglobulin-Pectin complexes. Food 262. Hydrocolloids, 23(8), 2450-2457. 25. Jones, O. G., Decker, E. A., & 17. Cho, Y. H., Decker, E. A., & McClements, D. J. (2009). Formation of McClements, D. J. (2009). Competitive biopolymer particles by thermal Adsorption of Mixed Anionic treatment of beta-lactoglobulin-pectin Polysaccharides at the Surfaces of complexes. Food Hydrocolloids, 23(5), Protein-Coated Lipid Droplets. 1312-1321. Langmuir, 25(5), 2654-2660. 26. Klinkesorn, U., & McClements, D. J. 18. Cho, Y. H., & McClements, D. J. (2009). Influence of chitosan on (2009). Theoretical Stability Maps for stability and lipase digestibility of Guiding Preparation of Emulsions lecithin-stabilized tuna oil-in-water Stabilized by Protein-Polysaccharide emulsions. Food Chemistry, 114(4), Interfacial Complexes. Langmuir, 1308-1315. 25(12), 6649-6657. 27. Kriegel, C., Kit, K. A., McClements, D. 19. Choi, S. J., Decker, E. A., Henson, L., J., & Weiss, J. (2009a). Nanofibers as Popplewell, L. M., & McClements, D. Carrier Systems for Antimicrobial J. (2009). Stability of Citral in Oil-in- Microemulsions. Part I: Fabrication and Water Emulsions Prepared
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