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 with Characterization. Langmuir, 25(2), Medium-Chain Triacylglycerols and 1154-1161. Triacetin. Journal of Agricultural and 28. Kriegel, C., Kit, K. M., McClements, D. Food Chemistry, 57(23), 11349-11353. J., & Weiss, J. (2009b). Electrospinning of chitosan-poly(ethylene oxide) blend 37. Santipanichwong, R.; Suphantharika, nanofibers in the presence of micellar M.; Weiss, J.; McClements, D. J., surfactant solutions. Polymer, 50(1), Adsorption of protein-coated lipid 189-200. droplets onto gellan gum hydrogel 29. Kriegel, C., Kit, K. M., McClements, D. surfaces. Food Research International J., & Weiss, J. (2009c). Influence of 2008, 41, (3), 237-246. Surfactant Type and Concentration on 38. Santipanichwong, R.; Suphantharika, Electrospinning of Chitosan- M.; Weiss, J.; McClements, D. J., Core- Poly(Ethylene Oxide) Blend shell biopolymer nanoparticles Nanofibers. Food Biophysics, 4(3), 213- produced by electrostatic deposition of 228. beet pectin onto heat-denatured beta- 30. Lesmes, U., & McClements, D. J. lactoglobulin aggregates. Journal of (2009). Structure-function relationships Food Science 2008, 73, (6), N23-N30. to guide rational design and fabrication 39. Sandra, S.; Decker, E. A.; McClements, of particulate food delivery systems. D. J., Effect of interfacial protein cross- Trends in Food Science & Technology, linking on the in vitro digestibility of 20(10), 448-457. emulsified corn oil by pancreatic lipase. 31. Li, Y., Le Maux, S., Xiao, H., & Journal of Agricultural and Food McClements, D. J. (2009). Emulsion- Chemistry 2008, 56, (16), 7488-7494. Based Delivery Systems for Tributyrin, 40. Mun, S.; Cho, Y.; Decker, E. A.; a Potential Colon Cancer Preventative McClements, D. J., Utilization of Agent. Journal of Agricultural and polysaccharide coatings to improve Food Chemistry, 57(19), 9243-9249. freeze-thaw and freeze-dry stability of 32. McClements, D. J., Decker, E. A., & protein-coated lipid droplets. Journal of Park, Y. (2009). Controlling Lipid Food Engineering 2008, 86, (4), 508- Bioavailability through 518. Physicochemical and Structural 41. McClements, D. J., Delivery of Approaches. Critical Reviews in Food functionality in complex food systems: Science and Nutrition, 49(1), 48-67. Physically inspired approaches from 33. McClements, D. J., Decker, E. A., Park, nanoscale to microscale. Food Y., & Weiss, J. (2009). Structural Biophysics 2008, 3, (2), 111-112. Design Principles for Delivery of 42. Littoz, F.; McClements, D. J., Bio- Bioactive Components in Nutraceuticals mimetic approach to improving and Functional Foods. Critical Reviews emulsion stability: Cross-linking in Food Science and Nutrition, 49(6), adsorbed beet pectin layers using 577-606. laccase. Food Hydrocolloids 2008, 22, 34. Waraho, T., Cardenia, V., Rodriguez- (7), 1203-1211. Estrada, M. T., McClements, D. J., & 43. Laye, C.; McClements, D. J.; Weiss, J., Decker, E. A. (2009). Prooxidant Formation of biopolymer-coated Mechanisms of Free Fatty Acids in liposomes by electrostatic deposition of Stripped Soybean Oil-in-Water chitosan. Journal of Food Science 2008, Emulsions. Journal of Agricultural and 73, (5), N7-N15. Food Chemistry, 57(15), 7112-7117. 44. Kriegel, C.; Arrechi, A.; Kit, K.; 35. Vargas, M.; Pastor, C.; Chiralt, A.; McClements, D. J.; Weiss, J., McClements, D. J.; Gonzalez-Martinez, Fabrication, functionalization, and C., Recent advances in edible coatings application of electrospun biopolymer for fresh and minimally processed nanofibers. Critical Reviews in Food fruits. Critical Reviews in Food Science Science and Nutrition 2008, 48, (8), and Nutrition 2008, 48, (6), 496-511. 775-797. 36. Surh, J.; McClements, D. J., Influence 45. Katsuda, M. S.; McClements, D. J.; of salt concentrations on the stabilities Miglioranza, L. H. S.; Decker, E. A., and properties of sodium caseinate Physical and oxidative stability of fish stabilized oil-in-water emulsions. Food oil-in-water emulsions stabilized with Science and Biotechnology 2008, 17, beta-lactoglobulin and pectin. Journal of (1), 8-14. Agricultural and Food Chemistry 2008, 56, (14), 5926-5931. 46. Iwanaga, D.; Gray, D.; Decker, E. A.; Agricultural and Food Chemistry 2008, Weiss, J.; McClements, D. J., 56, (2), 550-556. Stabilization of soybean oil bodies 54. Boon, C. S.; Xu, Z.; Yue, X.; using protective pectin coatings formed McClements, D. J.; Weiss, J.; Decker, by electrostatic deposition. Journal of E. A., Factors affecting lycopene Agricultural and Food Chemistry 2008, oxidation in oil-in-water emulsions. 56, (6), 2240-2245. Journal of Agricultural and Food 47. Helgason, T.; Weiss, J.; McClements, Chemistry 2008, 56, (4), 1408-1414. D. J.; Gislason, J.; Einarsson, J. M.; 55. Bonnaire, L.; Sandra, S.; Helgason, T.; Thormodsson, F. R.; Kristbergsson, K., Decker, E. A.; Weiss, J.; McClements, Examination of the interaction of D. J., Influence of lipid physical state chitosan and oil-in-water emulsions on the in vitro digestibility of under conditions simulating the emulsified lipids. Journal of digestive system using confocal Agricultural and Food Chemistry 2008, microscopy. Journal of Aquatic Food 56, (10), 3791-3797. Product Technology 2008, 17, (3), 216- 56. Awad, T. S.; Helgason, T.; 233. Kristbergsson, K.; Weiss, J.; Decker, E. 48. Helgason, T.; Awad, T. S.; A.; McClements, D. J., Temperature Kristbergsson, K.; McClements, D. J.; Scanning Ultrasonic Velocity Study of Weiss, J., Influence of polymorphic Complex Thermal Transformations in transformations on gelation of Solid Lipid Nanoparticles. Langmuir tripalmitin solid lipid nanoparticle 2008, 24, (22), 12779-12784. suspensions. Journal of the American 57. Awad, T. S.; Helgason, T.; Oil Chemists Society 2008, 85, (6), Kristbergsson, K.; Decker, E. A.; 501-511. Weiss, J.; McClements, D. J., Effect of 49. Gaysinsky, S.; Davidson, P. M.; cooling and heating rates on McClements, D. J.; Weiss, J., polymorphic transformations and Formulation and characterization of gelation of tripalmitin solid lipid phytophenol-carrying antimicrobial nanoparticle (SLN) suspensions. Food microemulsions. Food Biophysics 2008, Biophysics 2008, 3, (2), 155-162. 3, (1), 54-65. 58. W. Chaiyasit, R.J. Elias, D.J. 50. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, E.A. Decker, Role of McClements, D. J.; Decker, E. A., physical structures in bulk oils on lipid Stability of citral in protein- and gum oxidation, Critical Reviews in Food arabic-stabilized oil-in-water emulsions. Science and Nutrition 47 (2007) 299- Food Chemistry 2008, 106, (2), 698- 317. 705. 59. W. Chaiyasit, C.B. Stanley, H.H. Strey, 51. Djordjevic, D.; Cercaci, L.; Alamed, J.; D.J. McClements, E.A. Decker, Impact McClements, D. J.; Decker, E. A., of surface active compounds on iron Chemical and physical stability of catalyzed oxidation of methyl linolenate protein-and gum arabic-stabilized oil- in AOT-water-hexadecane systems, in-water emulsions containing Food Biophysics 2 (2007) 57-66. limonene. Journal of Food Science 60. W. Chanasattru, E.A. Decker, D.J. 2008, 73, (3), C167-C172. McClements, Modulation of thermal 52. Chanasattru, W.; Decker, E. A.; stability and heat-induced gelation of McClements, D. J., Impact of beta-lactoglobulin by high glycerol and cosolvents (polyols) on globular protein sorbitol levels, Food Chemistry 103 functionality: Ultrasonic velocity, (2007) 512-520. density, surface tension and solubility 61. W. Chanasattru, E.A. Decker, D.J. study. Food Hydrocolloids 2008, 22, McClements, Physicochemical basis for (8), 1475-1484. cosolvent modulation of beta- 53. Chaiyasit, W.; McClements, D. J.; lactoglobulin functionality: Interfacial Weiss, J.; Decker, E. A., Impact of tension study, Food Research surface-active compounds on International 40 (2007) 1098-1105. physicochemical and oxidative 62. W. Chanasattru, E.A. Decker, D.J. properties of edible oil. Journal of McClements, Inhibition of droplet flocculation in globular-protein droplets coated by beta-lactoglobulin- stabilized oil-in-water emulsions by pectin complexes, Journal of polyols, Food Research International 40 Agricultural and Food Chemistry 55 (2007) 1161-1169. (2007) 475-485. 63. C.P. Chee, D. Djordjevic, H. Faraji, 71. Y.H. Hong, D.J. McClements, E.A. Decker, R. Hollender, D.J. Modulation of pH sensitivity of surface McClements, D.G. Peterson, R.F. charge and aggregation stability of Roberts, J.N. Coupland, Sensory protein-coated lipid droplets by chitosan properties of vanilla and strawberry addition, Food Biophysics 2 (2007) 46- flavored Ice cream supplemented with 55. omega-3 fatty acids, 72. Y.H. Hong, D.J. McClements, Milchwissenschaft-Milk Science Formation of hydrogel particles by International 62 (2007) 66-69. thermal treatment of beta-lactoglobulin- 64. Y.H. Cho, D.J. McClements, In situ chitosan complexes, Journal of electroacoustic monitoring of Agricultural and Food Chemistry 55 polyelectrolyte adsorption onto protein- (2007) 5653-5660. coated oil droplets, Langmuir 23 (2007) 73. D. Iwanaga, D.A. Gray, I.D. Fisk, E.A. 3932-3936. Decker, J. Weiss, D.J. McClements, 65. D. Djordjevic, L. Cercaci, J. Alamed, Extraction and characterization of oil D.J. McClements, E.A. Decker, bodies from soy beans: A natural source Chemical and physical stability of citral of pre-emulsified soybean oil, Journal and limonene in sodium dodecyl of Agricultural and Food Chemistry 55 sulfate-chitosan and gum arabic- (2007) 8711-8716. stabilized oil-in-water emulsions, 74. D.J. McClements, Critical review of Journal of Agricultural and Food techniques and methodologies for Chemistry 55 (2007) 3585-3591. characterization of emulsion stability, 66. R.J. Elias, D.J. McClements, E.A. Critical Reviews in Food Science and Decker, Impact of thermal processing Nutrition 47 (2007) 611-649. on the antioxidant mechanisms of 75. D.J. McClements, E.A. Decker, J. continuous phase beta-lactoglobulin in Weiss, Emulsion-based delivery oil-in-water emulsions, Food Chemistry systems for lipophilioc bioactive 104 (2007) 1402-1409. components, Journal of Food Science 67. Y.S. Gu, M.G. Corradini, D.J. 72 (2007) R109-R124. McClements, J. DesRochers, Properties 76. S. Mun, E.A. Decker, D.J. McClements, of low-moisture viscoplastic materials Influence of emulsifier type on in vitro consisting of oil droplets dispersed in a digestibility of lipid droplets by protein-carbohydrate-glycerol matrix: pancreatic lipase, Food Research Effect of oil concentration, Journal of International 40 (2007) 770-781. Agricultural and Food Chemistry 55 77. S. Pallandre, E.A. Decker, D.J. (2007) 9289-9295. McClements, Improvement of stability 68. Y.S. Gu, E.A. Decker, D.J. of oil-in-water emulsions containing McClements, Formation of caseinate-coated droplets by addition of colloidosomes by adsorption of small sodium alginate, J Food Sci 72 (2007) charged oil droplets onto the surface of E518-524. large oppositely charged oil droplets, 78. G.Y. Park, S. Mun, Y. Park, S. Rhee, Food Hydrocolloids 21 (2007) 516-526. E.A. Decker, J. Weiss, D.J. 69. Y.S. Gu, E.A. Decker, D.J. McClements, Y. Park, Influence of McClements, Application of multi- encapsulation of emulsified lipids with component biopolymer layers to chitosan on their in vivo digestibility, improve the freeze-thaw stability of oil- Food Chemistry 104 (2007) 761-767. in-water emulsions: beta-lactoglobulin- 79. L.A. Shaw, D.J. McClements, E.A. iota-carrageenan-gelatin, Journal of Decker, Spray-dried multilayered Food Engineering 80 (2007) 1246-1254. emulsions as a delivery method for 70. D. Guzey, D.J. McClements, Impact of omega-3 fatty acids into food systems, electrostatic interactions on formation Journal of Agricultural and Food and stability of emulsions containing oil Chemistry 55 (2007) 3112-3119. 80. J. Surh, G.T. Vladisavljevic, S. Mun, Chemistry 55, 175-184 D.J. McClements, Preparation and 89. Kellerby, S.S., Gu, Y.S., McClements characterization of water/oil and D.J., Decker, E.A. (2006). Lipid water/oil/water emulsions containing oxidation in a menhaden oil-in-water biopolymer-gelled water droplets, emulsion stabilized by sodium caseinate Journal of Agricultural and Food cross-linked with transglutaminase, Chemistry 55 (2007) 175-184. Journal of Agricultural & Food 81. M. Vargas, J. Weiss, D.J. McClements, Chemistry 54, 10222-10227 Adsorption of protein-coated, lipid 90. Kellerby SS, McClements DJ, Decker droplets to mixed biopolymer hydrogel EA (2006). Role of proteins in oil-in- surfaces: Role of biopolyiner diffusion, water emulsions on the stability of lipid Langmuir 23 (2007) 13059-13065. hydroperoxides. Journal of Agricultural 82. S. Wongsasulak, K.M. Kit, D.J. & Food Chemistry 54, 7879-7884. McClements, T. Yoovidhya, J. Weiss, 91. Elias RJ, Bridgewater JD, Vachet RW, The effect of solution properties on the Waraho T, McClements DJ, Decker, morphology of ultrafine electrospun egg EA (2006). Antioxidant mechanisms of albumen-PEO composite fibers, enzymatic hydrolysates of beta- Polymer 48 (2007) 448-457. lactoglobulin in food lipid dispersions 83. Guzey D, McClements DJ (2006). Journal of Agricultural & Food Formation, stability and properties of Chemistry 54, 9565-9572 multilayer emulsions for application in 92. Weiss, J.; Takhistov, P.; McClements, the food industry. Advances in Colloid D.J. (2006). Functional materials in & Interface Science, 128, 227-248. food nanotechnology. Journal of Food 84. Gu YS, Decker EA, McClements DJ Science, 71, R107-R116. (2007). Formation of colloidosomes by 93. McClements DJ (2006). Non-covalent adsorption of small charged oil droplets interactions between proteins and onto the surface of large oppositely polysaccharides. Biotechnology charged oil droplets. Food Advances. 24, 621-625. Hydrocolloids 21, 516-526. 94. Pongsawatmanit R, Harnsilawat T, 85. Wongsasulak S, Kit KM, McClements McClements DJ (2006). Influence of DJ, Yoovidhya T., Weiss J (2007). The alginate, pH and ultrasound treatment effect of solution properties on the on palm oil-in-water emulsions morphology of ultrafine electrospun egg stabilized by beta-lactoglobulin. albumen-PEO composite fibers, Colloids & Surfaces A-Physicochemical Polymer 48, 448-457, 2007. & Engineering Aspects, 287, 59-67. 86. Chee CP, Djordjevic D, Faraji H, 95. Gu YS, Decker EA, McClements DJ Decker, EA., Hollender R, McClements (2006). Irreversible thermal DJ, Peterson DG, Roberts RF, denaturation of beta-lactoglobulin Coupland JN (2007). Sensory properties retards adsorption of carrageenan onto of vanilla and strawberry flavored Ice beta-lactoglobulin-coated droplets, cream supplemented with omega-3 fatty Langmuir, 22, 7480-7486. acids. Milchwissenschaft-Milk Science 96. Harnsilawat T, Pongsawatmanit R, International, 62, 66-69 2007. McClements DJ (2006). Stabilization of 87. Guzey D, McClements DJ (2007). model beverage cloud emulsions using Impact of electrostatic interactions on protein-polysaccharide electrostatic formation and stability of emulsions complexes formed at the oil-water containing oil droplets coated by beta- interface. Journal of Agricultural & lactoglobulin-pectin complexes. Food Chemistry 54, 5540-5547. Journal of Agricultural & Food 97. Beysseriat M, Decker EA, McClements Chemistry 55, 475-485. DJ (2006). Preliminary study of the 88. Surh J, Vladisavljevic GT, Mun S, influence of dietary fiber on the McClements DJ (2007). Preparation properties of oil-in-water emulsions and characterization of water/oil and passing through an in vitro human water/oil/water emulsions containing digestion model. Food Hydrocolloids biopolymer-gelled water droplets. 20, 800-809. Journal of Agricultural & Food 98. Surh J, Ward LS, McClements DJ (2006). Ability of conventional and International, 39, 277-284 nutritionally-modified whey protein 106. Wangsakan A, Chinachoti P, concentrates to stabilize oil-in-water McClements DJ (2006). Isothermal emulsions. Food Research titration calorimetry study of the International 39, 761-771, 2006. influence of temperature, pH and salt on 99. Harnsilawat T, Pongsawatmanit R, maltodextrin-anionic surfactant McClements DJ (2006). Influence of interactions, Food Hydrocolloids, 20, pH and ionic strength on formation and 461-467. stability of emulsions containing oil 107. Mun SH, McClements DJ (2006). droplets coated by beta-lactoglobulin- Influence of interfacial characteristics alginate interfaces, Biomacromolecules, on Ostwald ripening in hydrocarbon oil- 7, 2052-2058. in-water emulsions, Langmuir, 22, 100. Thanasukarn P, Pongsawatmanit R, 1551-1554. McClements DJ (2006). Impact of fat 108. Keowmaneechai E, McClements DJ and water crystallization on the stability (2006). Influence of EDTA and citrate of hydrogenated palm oil-in-water on thermal stability of whey protein emulsions stabilized by a nonionic stabilized oil-in-water emulsions surfactant. Journal Of Agricultural And containing calcium chloride, Food Food Chemistry 54, 3591-3597. Research International, 39, 230-239, 101. Thanasukarn P, Pongsawatmanit R, 2006 McClements DJ (2006). Utilization of 109. Gu YS, Corradini MG, McClements DJ, layer-by-layer interfacial deposition DesRochers J (2006). Properties of low technique to improve freeze-thaw moisture composite materials consisting stability of oil-in-water emulsions. of oil droplets dispersed in a protein- Food Research International, 39, 721- carbohydrate-glycerol matrix: Effect of 729. continuous phase composition, Journal 102. Klinkesorn U, Sophanodora P, of Agricultural & Food Chemistry 54, Chinachoti P, Decker EA, McClements 417-424 DJ (2006). Characterization of spray- 110. Baier SK, McClements DJ (2006). The dried tuna oil emulsified in two-layered effect of binary cosolvent systems interfacial membranes prepared using (glycerol-sucrose mixtures) on the heat- electrostatic layer-by-layer deposition. induced gelation mechanism of bovine Food Research International, 39, 449- serum albumin, International Journal of 457. Food Science & Technology, 41, 189- 103. Baier SK, McClements DJ (2005). 199. Influence of cosolvent systems on the 111. Onsaard E, Vittayanont M, Srigam S, gelation mechanism of globular protein: McClements DJ (2006). Comparison of Thermodynamic, kinetic, and structural properties of oil-in-water emulsions aspects of globular protein gelation. stabilized by coconut cream proteins Comprehensive Reviews In Food with those stabilized by whey protein Science And Food Safety, 4, 43-54. isolate, Food Research International, 104. Mun S, Decker EA, McClements DJ 39, 78-86. (2006). Effect of molecular weight and 112. Harnsilawat, T., Pongsawatmanit, R. degree of deacetylation of chitosan on McClements, D.J. (2006). the formation of oil-in-water emulsions Characterization of β-lactoglobulin– stabilized by surfactant-chitosan sodium alginate interactions in aqueous membranes, Journal Of Colloid And solutions: A calorimetry, light Interface Science, 296, 581-590. scattering, electrophoretic mobility and 105. Wongsasulak S, Yoovidhya T, solubility study, Food Hydrocolloids, Bhumiratana S, Bhumiratana S, 20, 577-585. Hongsprabhas P, McClements DJ, 113. Kim HJ, Decker EA, McClements, DJ Weiss J (2006). Thermo-mechanical (2006). Preparation of multiple properties of egg albumen-cassava emulsions based on thermodynamic starch composite films containing incompatibility of heat-denatured whey sunflower-oil droplets as influenced by protein and pectin solutions, Food moisture content. Food Research Hydrocolloids, 20, 586-595. 114. Surh J, Decker EA, McClements, DJ oil-in-water emulsions, Journal of (2006). Properties and stability of oil- Agricultural & Food Chemistry, 53, in-water emulsions stabilized by fish 9624-9628. gelatin, Food Hydrocolloids, 20, 596- 123. Chee CP, Gallaher JJ, Djordjevic D, 606. Faraji H, McClements DJ, Decker EA, 115. Surh J, Decker EA, McClements, DJ Hollender R, Peterson DG, Roberts RF, (2006). Influence of pH and pectin type Coupland JN (2005). Chemical and on properties and stability of sodium- sensory analysis of strawberry caseinate stabilized oil-in-water flavoured yogurt supplemented with an emulsions, Food Hydrocolloids, 20, algae oil emulsion. Journal of Dairy 607-618 Research, 72, 311-316. 116. Guzey D, McClements DJ (2006). 124. Alamed, J. McClements, D.J. Decker, Influence of Environmental Stresses on E.A. (2005). Influence of heat O/W Emulsions Stabilized by β- processing and calcium ions on the Lactoglobulin–Pectin and β- ability of EDTA to inhibit lipid Lactoglobulin–Pectin–Chitosan oxidation in oil-in-water emulsions Membranes Produced by the containing omega-3 fatty acids, Food Electrostatic Layer-by-Layer Chemistry, 95, 585-590. Deposition Technique. Food 125. Klinkesorn U, Sophanodor P, Biophysics, 1, 30-40. Chinachoti P, Decker EA, McClements 117. Mun S, Decker, EA, Park Y, Weiss J, DJ (2005). Encapsulation of emulsified McClements DJ (2006). Influence of tuna oil in two-layered interfacial interfacial composition on in vitro membranes prepared using electrostatic digestibility of emulsified lipids: layer-by-layer deposition, Food Potential mechanism for chitosan’s Hydrocolloids, 19, 1044-1053. ability to inhibit fat digestion. Food 126. Onsaard E, Vittayanont M, Srigam S, Biophysics, 1, 21-30. McClements DJ (2005). Properties and 118. Guzey D, McClements DJ (2006). stability of oil-in-water emulsions Characterization of beta-lactoglobulin- stabilized by coconut skim milk chitosan interactions in aqueous proteins. Journal of Agricultural & solutions: A calorimetry, light Food Chemistry, 53, 5747-5753. scattering, electrophoretic mobility and 127. Mun S, Decker EA, McClements DJ solubility study. Food Hydrocolloids, (2005). Influence of droplet 20, 124-131. characteristics on the formation of oil- 119. McClements, D.J. (2005). Theoretical in-water emulsions stabilized by analysis of factors affecting the surfactant-chitosan layers, Langmuir, formation and stability of multilayered 21, 6228-6234. colloidal dispersions, Langmuir, 21, 128. Gu YS, Decker AE, McClements DJ 9777-9785. (2005). Production and characterization 120. Klinkesorn U, Sophanodora P, of oil-in-water emulsions containing Chinachoti P, McClements DJ, Decker droplets stabilized by multilayer EA (2005). Stability of spray-dried tuna membranes consisting of beta- oil emulsions encapsulated with two- lactoglobulin, iota-carrageenan and layered interfacial membranes, Journal gelatin, Langmuir, 21, 5752-5760. of Agricultural & Food Chemistry, 53, 129. Chaiyasit W, McClements DJ, Decker 8365-8371. EA (2005). The relationship between 121. Elias RJ, McClements DJ, Decker EA the physicochemical properties of (2005). Antioxidant activity of cysteine, antioxidants and their ability to inhibit tryptophan, and methionine residues in lipid oxidation in bulk oil and oil-in- continuous phase beta-lactoglobulin in water emulsions, Journal of oil-in-water emulsions. Journal of Agricultural & Food Chemistry, 53, Agricultural & Food Chemistry, 53, 4982-4988. 10248-10253. 130. Klinkesorn U, Sophanodora P, 122. Okuda S, McClements DJ, Decker EA Chinachoti P, Decker, E.A. and (2005). Impact of lipid physical state on McClements, 2005. Increasing the the oxidation of methyl linolenate in oxidative stability of liquid and dried tuna oil-in-water emulsions with 139. Wangsakan A, Chinachoti P, electrostatic layer-by-layer deposition McClements DJ. Isothermal titration technology, Journal of Agricultural & calorimetry study of the influence of Food Chemistry, 53, 4561-4566 temperature, pH and salt on 131. Gu YS, Regnier L, McClements DJ maltodextrin – anionic surfactant (2005). Influence of environmental interactions. Food Hydrocolloids, stresses on stability of oil-in-water Submitted (April 2004). emulsions containing droplets stabilized 140. Thongngam M, McClements DJ. by beta-lactoglobulin-iota-carrageenan (2005). Isothermal titration calorimetry membranes. Journal Of Colloid And study of the interactions between Interface Science, 286, 551-558. chitosan and a bile salt (Sodium 132. Thongngam M, McClements DJ. taurocholate). Food Hydrocolloids, 19, Isothermal titration calorimetry study of 813-819. the interactions between chitosan and a 141. Djordjevic, D.; Kim, H-J.; McClements, bile salt (sodium taurocholate) Food D.J.; Decker, E.A. (2004). Physical Hydrocolloids 19, 813-819, 2005 Stability of Whey Protein-Stabilized 133. Surh J, Gu YS, Decker EA, Oil-in-Water Emulsions at pH 3: McClements, DJ. Influence of Potential w-3 Fatty Acid Delivery environmental stresses on stability of Systems (Part A). J. Food Sci., 69, O/W emulsions containing cationic C351-355. droplets stabilized by SDS-fish gelatin 142. Djordjevic, D.; Kim, H-J.; McClements, membranes. J. Ag. Food Chem., 53, D.J.; Decker, E.A. Oxidative Stability 4236-4244, 2005. of Whey Protein-Stabilized Oil-in- 134. Thongngam M, McClements DJ. Water Emulsions at pH 3: Potential w-3 Influence of pH, ionic strength, and Fatty Acid Delivery Systems (part B). J. temperature on self-association and Food Sci., 2004, 69: C356-362. interactions of sodium dodecyl sulfate 143. Hu, M.; McClements, D.J.; Decker, in the absence and presence of chitosan. E.A. (2004) Engineering Emulsion Langmuir, 21, 79-86, 2005 Droplets to Improve the Oxidative 135. Kim HJ, Decker EA, McClements DJ, Stability of Omega-3 Fatty Acids in Influence of protein concentration and Functional Foods. Lipid Tech. 16,79-82. order of addition on thermal stability of 144. Gu YS, Decker EA, McClements DJ beta-lactoglobulin stabilized n- (2004). Influence of pH and hexadecane oil-in-water emulsions at carrageenan type on properties of - neutral pH, Langmuir, 21, 134-139, lactoglobulin stabilized oil-in-water 2005 emulsions. Food Hydrocolloids, 19, 136. McClements, D.J. 2004. Protein- 83-91 stabilized emulsions. Current Opinion 145. Hu M, McClements DJ, Decker EA in Colloid & Interface Science, 9, 305- (2004). Impact of chelators on the 313. oxidative stability of whey protein 137. Aoki, T.; Decker, E.A.; and isolate-stabilized oil-in-water emulsions McClements, D.J. (2004). Influence of containing omega-3 fatty acids, Food environmental Chemistry , 88, 57-62. stresses on stability of O/W emulsions 146. Baier SK, Decker EA, McClements DJ containing droplets stabilized by (2004). Impact of glycerol on multilayered membranes produced by a thermostability and heat-induced layer-by-layer electrostatic deposition gelation of bovine serum albumin, Food technique. Food Hydrocolloids, 19, Hydrocolloids, 18, 91-100. 209-220. 147. Faraji H, McClements DJ, Decker EA 138. P. Thanasukarn, R. Pongsawatmanit and (2004). Role of continuous phase D.J. McClements (2004). Impact of fat protein on the oxidative stability of fish and water crystallization on the stability oil-in-water emulsions, Journal of of hydrogenated palm oil-in-water Agricultural & Food Chemistry 52, emulsions stabilized by whey protein 4558-4564 isolate, Colloids and Surfaces A, 246, 148. Petursson S, Decker EA, McClements 49-59 DJ (2004). Stabilization of oil-in-water emulsions by cod protein extracts, influencing the production of O/W Journal of Agricultural & Food emulsions stabilized by - Chemistry 52, 3996-4001. lactoglobulin–pectin membranes. Food 149. Kim HJ, Decker EA, McClements DJ Hydrocolloids, 18, 967-975. (2004). Comparison of droplet 158. P. Thanasukarn, R. Pongsawatmanit and flocculation in hexadecane oil-in-water D.J. McClements (2004). Influence of emulsions stabilized by beta- emulsifier type on freeze-thaw stability lactoglobulin at pH 3 and 7. Langmuir of hydrogenated palm oil-in-water 20, 5753-5758. emulsions. Food Hydrocolloids, 18, 150. Singh AP, McClements DJ, Marangoni 1033-1043 AG (2004). Solid fat content 159. Park Y, Kelleher SD, McClements DJ, determination by ultrasonic Decker EA (2004). Incorporation and velocimetry, Food Research stabilization of omega-3 fatty acids in International, 37, 545-555. surimi made from cod, Gadus morhua. 151. Gu YS, Decker EA, McClements DJ Journal of Agricultural and Food (2004). Influence of pH and iota- Chemistry, 52, 597-601, 2004. carrageenan concentration on 160. Cho, Y-J.; Alamed, J.; McClements, physicochemical properties and stability D.J.; Decker, E.A. (2003) Ability of of beta-lactoglobulin-stabilized oil-in- Chelators to Alter the Physical Location water emulsions. Journal of and Reactivity of Iron in Oil-in-Water Agricultural and Food Chemistry, 52, Emulsions. J. Food Science, 68, 1952- 3626-3632. 1957. 152. Gu YS, Decker EA, McClements DJ 161. Wangsakan A, Chinachoti P, (2004). Influence of iota-carrageenan on McClements DJ. (2003). Effect of droplet flocculation of beta- different dextrose equivalent of lactoglobulin-stabilized oil-in-water maltodextrin on the interactions with emulsions during thermal processing, anionic surfactant in an isothermal Langmuir, 20, 9565-9570. titration calorimetry study J. Agric. 153. Wangsakan A, Chinachoti P, Food Chem. 51 7810-7814. McClements DJ (2004). Effect of 162. Rampon, V.; Genot, C.; Riaublanc, A.; surfactant type on surfactant- Anton, M.; Axelos, M. A. V.; maltodextrin interactions: Isothermal McClements (2003). Evidence that titration calorimetry, surface homogenization of BSA-stabilized tensiometry, and ultrasonic velocimetry hexadecane-in-water emulsions induces study, Langmuir, 20, 3913-3919. structure modification of the 154. Wangsakan A, McClements DJ, nonadsorbed protein, J. Agric. Food Chinachoti P, Dickinson LC (2004). Chem. 51 5900-5905. Two-dimensional rotating-frame 163. Baik, M.Y., Suhendro, E.L., Nawar, Overhauser spectroscopy (ROESY) and W.W., McClements, D.J., Decker, E.A., C-13 NMR study of the interactions Chinachoti, P. (2004). Effects of between maltodextrin and an anionic antioxidants and humidity on oxidative surfactant, Carbohydrate Research, stability of microencapsulated fish oil. 339, 1105-1111. J. Am. Oil Chem. Soc., 81, 355-360. 155. U. Klinkesorn, P. Sophanodora, P. 164. Ogawa, S.; Decker, E. A.; McClements, Chinachoti, D.J. McClements (2004). D. J. (2004). Production and Stability and rheology of corn oil-in- Characterization of O/W Emulsions water emulsions containing Containing Droplets Stabilized by maltodextrin. Food Research Lecithin-Chitosan-Pectin Mutilayered International. 37, 851-859 Membranes. J. Agric. Food Chem., 52, 156. Thongngam M, McClements DJ (2004). 3595-3600. Characterization of interactions between 165. Ogawa, S.; Decker, E. A.; McClements, chitosan and an anionic surfactant. D. J. (2003). Influence of Journal of Agricultural and Food Environmental Conditions on Stability Chemistry, 52, 987-991. of O/W Emulsions Containing Droplets 157. D. Guzey, H. J. Kim and D. J. Stabilized by Lecithin-Chitosan McClements (2004). Factors Membranes. J. Agric. Food Chem., 51, 5522-5527. H.O., McClements, D.J. and 166. L. Moreau, H-J. Kim, E.A. Decker and Thongraung, C. (2003). Consistency D.J. McClements. (2003). Production and solubility changes in herring and Characterization of O/W Emulsions (Clupea harengus) light muscle Containing Droplets Stabilized by - homogenates as a function of pH. lactoglobulin-Pectin Membranes. J. Journal of Agricultural and Food Agric. Food Chem., 51 6612-6617. Chemistry, 51, 3992-3998.

167. S.K. Baier and D.J. McClements. 176. 1BHu M, McClements DJ, Decker EA (2003). Combined Influence of NaCl (2003). Lipid oxidation in corn oil-in- and Sucrose on Heat-Induced Gelation water emulsions stabilized by casein, of Bovine Serum Albumin. J. Agric. whey protein isolate, and soy protein Food Chem.,51, 8107-8112. isolate. Journal of Agricultural and 168. S.K. Baier, D.J. McClements (2003). Food Chemistry, 51, 1696-1700.

Impact of sorbitol on the thermostability 177. 2BHu, M., D.J. McClements, E.A. Decker and heat-induced gelation of bovine (2002). Impact of whey protein serum albumin. Food Research emulsifiers on the oxidative stability of International, 36, 1081-1087. salmon oil-in-water emulsions. Journal 169. Guzey, D., McClements, D.J. & Weiss, of Agricultural and Food Chemistry, 51, J. Adsorption kinetics of BSA at air- 1435-1439.

sugar solution interfaces as affected by 178. 3BAP Singh, DJ McClements, AG sugar type and concentration. Food Marangoni (2002). Comparison of Res. Int. 2003, 36, 649-660. ultrasonic and pulsed NMR techniques 170. Ogawa, S.; Decker, E. A.; McClements, for determination of solid fat content J D. J. (2003). Production and Am Oil Chem Soc, 79, 431-437.

Characterization of O/W Emulsions 179. 4BMcClements, D.J. (2002). Modulation Containing Cationic Droplets Stabilized of Globular Protein Functionality by by Lecithin-Chitosan Membranes. J. Weakly Interacting Cosolvents, Crit. Agric. Food Chem., 51, 2806-2812. Rev. Food Sci. Nutr. 42, 417-471.

171. Rampon, V.; Genot, C.; Riaublanc, A.; 180. 5BC.D. Nuchi, P. Hernandez, D.J. Anton, M.; Axelos, M. A. V.; McClements, E.A. Decker (2002). McClements, D. J. Front-Face Ability of lipid hydroperoxides to Fluorescence Spectroscopy Study of partition into surfactant micelles and Globular Proteins in Emulsions: alter lipid oxidation rates in emulsions. Displacement of BSA by a Nonionic J. Ag. Food Chem. 50, 5445-5449.

Surfactant, J. Agric. Food Chem. 2003, 181. 6BCho, Y.J., McClements, D.J., Decker, 51, 2482-2489. E.A. (2002). Ability of surfactant 172. Rampon, V.; Genot, C.; Riaublanc, A.; micelles to alter the physical location Anton, M.; Axelos, M. A. V.; and reactivity of iron in oil-in-water McClements, D. J. (2003). Front-Face emulsions. J. Ag. Food Chem., 50, Fluorescence Spectroscopy Study of 5704-5710.

Globular Proteins in Emulsions: 182. 7BH-J. Kim, E.A. Decker and D.J. Influence of Droplet Flocculation. J. McClements. (2002). Impact of protein Agric. Food Chem.; 51,,2490-2495. surface denaturation on droplet 173. Diaz, M.; Dunn, C. M.; McClements, D. flocculation in hexadecane oil-in-water J.; Decker, E. A. Use of emulsions stabilized by beta- Caseinophosphopeptides as Natural lactoglobulin. J Agr Food Chem 50, Antioxidants in Oil-in-Water 7131-7137

Emulsions. J. Agric. Food Chem. 2003; 183. 8BH-J. Kim, E.A. Decker and D.J. 51, 2365-2370. McClements. (2002). Role of

174. 0BKim HJ, Decker EA, McClements DJ. postadsorption conformation changes of (2003). Influence of sucrose on droplet beta-lactoglobulin on its ability to flocculation in hexadecane oil-in-water stabilize oil droplets against emulsions stabilized by beta- flocculation during heating at neutral lactoglobulin. J Agr Food Chem 50, pH. Langmuir, 18, 7577-7583.

766-772. 184. 9BS. Danviviyakul, D.J. McClements, 175. Undeland, I. Kelleher, S.D., Hultin, E.A. Decker, W.W. Nawar and P. Chinachoti (2002). Physical stability of the partitioning of phenolics spray dried dairy emulion as affected by antioxidants in oil-in-water emulsions. emulsifiers and processing conditions. J. Ag. Food Chem. 50, 1254-1259. Journal of Food Science, 67, 2183- 195. R. Chanamai and D.J. McClements. 2189. (2002). Comparison of gum arabic, 185. W. Chantrapornchai and D.J. modified starch and whey protein McClements. (2002). Influence of isolate as emulsifiers: Influence of pH, glycerol on optical properties and large- CaCl2 and temperature. J. Food Sci. 67, strain rheology of heat-induced whey 120-125. protein isolate gels. Food 196. R. Chanamai, G. Horn and D.J. Hydrocolloids, 16, 461-466. McClements. (2002). Influence of oil 186. W. Chantrapornchai and D.J. polarity on droplet growth in oil-in- McClements. (2002). Influence of NaCl water emulsions stabilized by a weakly on optical properties, large-strain adsorbing biopolymer or a non-ionic rheology and water holding capacity of surfactant. J. Colloid Interface Sci. 247, heat-induced whey protein isolate gels. 167-176. Food Hydrocolloids, 16, 467-476. 197. D.J. McClements. (2001). Estimation of 187. DJ McClements. (2002). Colloidal basis steric exclusion and differential of emulsion color. Curr Opin Colloid interaction contributions to protein Int Sci 7, 451-455. transfer free energies in aqueous 188. D.J. McClements & R. Chanamai cosolvent solutions. Food (2002). Physiochemical properties of Hydrocolloids. 15, 355-363. monodispersed oil-in-water emulsions. 198. Wangsakan, P. Chinachoti & D.J. J. Disp. Sci. Tech. 23, 125-134. McClements (2001). Maltodextrin - 189. D. I. Kelley & D. J. McClements anionic surfactant interactions: (2003). Interaction of bovine serum Isothermal titration calorimetry and albumin with ionic surfactants in surface tension study. J. Ag. Food aqueous solutions. Food Hydrocolloids, Chem., 49, 5039-5045. 17, 73-86. 199. D. Nuchi, D. J. McClements, E. A. 190. D. I. Kelley & D. J. McClements Decker. (2001). Impact of Tween 20 (2003). influence of sodium dodecyl hydroperoxides and iron on the sulfate on the thermal stability of oxidation of methyl linoleate and bovine serum albumin stabilized oil-in- salmon oil dispersions. J. Ag. Food water emulsions. Food Hydrocolloids, Chem. 49, 4912-4916. 17, 87-94. 200. W. Chantrapornchai, F.M. Clydesdale, 191. D.J. McClements (2002). Theoretical D.J. McClements (2001). Influence of prediction of emulsion color. Adv. relative refractive index on optical properties of emulsions. Food Research Colloid Int. Sci. . 97, 63-89 International, 34, 827-835. 192. E. Keowmaneechai, & D.J. 201. J. Weiss & D. J. McClements. (2001). McClements (2002). Effect of CaCl2 Color changes in hydrocarbon oil-in- and KCl on physicochemical properties water emulsions caused by Ostwald of model nutritional beverages based on ripening. Journal of Agricultural and whey protein stabilized oil-in-water Food Chemistry. 49, 4372-4377. emulsions. Journal of Food Science, 67, 202. H. Sigfuson, E.A. Decker, M. Morrissey 665-671. and D.J. McClements. (2001). 193. 10BE. Keowmaneechai, & D.J. Ultrasonic characterization of North McClements (2002). Influence of Pacific Albacore (Thunnus Alalunga). EDTA and citrate on physicochemical J. Aquatic Food Product Tech. 10, 5-19. properties of whey protein-stabilized 203. J.N. Coupland and D.J. McClements oil-in-water emulsions containing (2001). Droplet size determination in CaCl2. J. Ag. Food Chem. 50, 7145- food emulsions: Comparison of 7153. ultrasonic and light scattering 194. M.P. Richards, W. Chaiyasit, D. J. techniques. J. Food Eng. 50, 117-120. McClements, E. A. Decker. (2002). 204. E.A. Decker and D.J. McClements Ability of surfactant micelles to alter (2001). Transition metal and hydroperoxide interactions: an 215. D.J. McClements (2000). Isothermal important factor in the oxidative titration calorimetry study of pectin – stability of lipid dispersions. Inform. ionic surfactant interactions. J. Agric. 12, 251-255. Food Chem. 48, 5604-5611. 205. N. Herrmann, Y. Hemar, P. Lemarechal 216. R. Chanamai and D.J. McClements. and D.J. McClements. (2001). Probing (2000). Impact of weighting agents and particle-particle interactions in sucrose on gravitational separation of flocculated oil-in-water emulsions using beverage emulsions. J. Ag. Food ultrasonic attenuation spectrometry. J. Chem. 48, 5561-5565. European Phys. 5, 183-188. 217. H. Sigfuson, E.A. Decker and D.J. 206. R. Chanamai and D.J. McClements. McClements. (2000). Rapid prediction (2001). Depletion flocculation of of Atlantic Mackerel (Somber beverage emulsions by gum arabic and Scrombrus) composition using a hand- modified starch. J. Food Sci. 66, 457- held ultrasonic device. J. Aquatic Food 463. Product Tech. 9, 27-38. 207. W. Chantrapornchai, F. Clydesdale and 218. C. Bryant and D.J. McClements. D.J. McClements. (2001). Influence of (2000). Influence of NaCl and CaCl2 on flocculation on optical properties of cold-set gelation of heat-denatured emulsions. J. Food Sci. 66, 464-469. whey protein. J. Food Sci. 65, 801-804.

208. 11BS. Baier and D.J. McClements. (2001). 219. C.M. Bryant and D.J. McClements. Impact of preferential interactions on (2000). Influence of sucrose on NaCl- thermal stability and gelation of bovine induced gelation of heat denatured serum albumin in aqueous sucrose whey protein solutions. Food Res. Int., solutions. J. Agric. Food Chem. 49, 33, 649-653. 2600-2608. 220. A. Kulmyrazaev, C. Cancalliare and 209. J. Li, D.J. McClements and L.A. D.J. McClements. (2000). McLandsborough (2001). Interaction Characterization of aerated foods using between emulsion droplets and ultrasonic reflectance spectroscopy. J. Escherichia coli cells. J. Food Sci., 66, Food Eng., 46, 235-241. 570-574. 221. R. Chanamai and D.J. McClements. 210. H. Sigfuson, E.A. Decker and D.J. (2000). Dependence of creaming and McClements. (2001). Ultrasonic rheology of monodisperse oil-in-water characterization of Atlantic Mackerel emulsions on droplet size and (Somber Scrombrus). Food Research concentration. Colloids Surf. A. 172, International, 34, 15-23. 79-86. 211. R. Chanamai and D.J. McClements. 222. A. Kulmyrazaev and D.J. McClements. (2001). Isothermal titration calorimetry (2000). High frequency shear rheometry measurement of enthalpy changes in of honey. J. Food Eng., 45, 219 - 224. monodisperse oil-in-water emulsions 223. W. Chaiyasit, M. P. C. Silvestre, D. J. undergoing depletion flocculation. McClements, and E.A. Decker. (2000). Colloids Surfaces A. 181, 261 - 269. Ability of surfactant hydrophobic tail 212. R. Chanamai and D.J. McClements. group size to alter lipid oxidation in oil- (2001). Prediction of emulsion color in-water emulsions. J. Agric. Food from droplet characteristics: Dilute Chem. 48, 3077-3080. monodisperse oil-in-water emulsions. 224. M.P.C. Silvestre, W. Chaiyasit, R.G. Food Hydrocolloids. 15, 83-92. Brannan, D.J. McClements and E.A. 213. L.M. Tong, S. Sasaki, D.J. McClements Decker. (2000). Ability of surfactant and E.A. Decker. (2000). Antioxidant head group size to alter lipid and activity of whey in a salmon oil antioxidant oxidation in oil-in-water emulsion. J. Food Sci., 65, 1325-1329. emulsions. J. Agric. Food Chem. 48, 214. D.J. McClements and E.A. Decker. 2057-2061. (2000). Lipid oxidation in oil-in-water 225. A. Kulmyrazaev, C. Cancalliere and emulsions: Impact of molecular D.J. McClements. (2000). Influence of environment on chemical reactions in sucrose on cold-gelation of heat- heterogeneous food systems. J. Food denatured whey protein isolate. J. Sci. Sci. 65, 1270-1282. Food Agric. 80, 1314-1318. 226. R. Chanamai, N. Herrmann, and D.J. whey protein stabilized emulsions. McClements. (2000). Probing floc Food Res. Int., 33, 15-20. structure by ultrasonic spectroscopy, 237. J.R. Mancuso, D.J. McClements and viscometry and creaming E.A. Decker. (2000). Iron accelerated measurements. Langmuir. 16, 5884- cumene hydroperoxide decomposition 5891. in hexadecane and trilaurin emulsions. 227. J. Weiss, C. Canceliere and and D. J. J. Agric. Food Chem., 48, 213-219. McClements. (2000). Mass Transport 238. J. Weiss and D.J. McClements (2000). Phenomena in Oil-in-Water Emulsions Influence of Ostwald ripening on Containing Surfactant Micelles: rheology of oil-in-water emulsions Ostwald Ripening. Langmuir. 16, 6833- containing electrostatically stabilized 6838. droplets. Langmuir, 16, 2145-2150. 228. J. Weiss and D. J. McClements. (2000). 239. W. Chantrapornchai, F. Clydesdale and Mass Transport Phenomena in Oil-in- D.J. McClements. (2000). Optical Water Emulsions Containing Surfactant properties of oil-in-water emulsions Micelles: Solubilization. Langmuir. 16, containing titanium dioxide particles. 5879 – 5883. Colloids Surf. A. 166, 123-131. 229. R. Chanamai, F. Alba, and D.J. 240. D.J. McClements. (2000). Comments McClements. (2000). Ultrasonic on viscosity enhancement and depletion spectroscopy study of salad dressings. flocculation by polysaccharides. Food J. Food Sci. 65, 507-513. Hydrocolloids, 14, 173-177. 230. C. Bryant and D.J. McClements. 241. K. Demetriades and D.J. McClements (2000). Optimization of preparation (2000). Influence of sodium dodecyl conditions for heat-denatured whey sulfate on the physicochemical protein solutions used as cold-gelling properties of whey protein stabilized ingredients. J. Food Sci. 65, 259-263. emulsions. Colloids and Surfaces A. 231. Kulmyrzaev, C.M. Bryant and D.J. 161, 391-400. McClements. (2000). Influence of 242. C.M. Bryant and D.J. McClements. sucrose on thermal denaturation, (1999). Ultrasonic Spectroscopy Study gelation and emulsion stabilization of of Relaxation and Scattering in Whey whey proteins. J. Agric. Food Chem. Protein Solutions. J. Sci. Food Agric. 48, 1593-1597. 79, 1754-1760. 232. L.M. Tong, S. Sasaki, D.J. McClements 243. T.K. Basaran and D.J. McClements and E.A. Decker. (2000). Mechanisms (1999). Nondestructive monitoring of of the antioxidant activity of a high sucrose diffusion in oil-in-water molecular weight fraction of whey. J. emulsions using ultrasonic velocity Ag. Food Chem., 48, 1473-1478. profiling. J. Coll. Int. Sci. 220, 429- 233. C. Bryant and D.J. McClements. 435. (2000). Influence of xanthan gum on 244. J.R. Mancuso, D.J. McClements, E.A. physical characteristics of heat- Decker (1999). The effects of denatured whey protein solutions and surfactant type, pH, and chelators on the gels. Food Hydrocolloids. 14, 383-390. oxidation of salmon oil-in-water 234. R. Chanamai and D.J. McClements. emulsions. J. Ag. Food Chem., 47, (2000). Creaming stability of 4112-4116. flocculated monodisperse oil-in-water 245. N. Herrmann and D.J. McClements. emulsions. J. Colloid Int. Sci. 225, 214- (1999). Ultrasonic propagation in highly 218. concentrated emulsions. Langmuir, 15, 235. Kulmyrzaev, M.P.C. Silvestre and D.J. 7937-7939. McClements. (2000). Rheology and 246. R. Chanamai and D.J. McClements. stability of whey protein stabilized (1999). Ultrasonic determination of emulsions with high CaCl2 chicken composition. J. Agric. Food concentrations. Food Res. Int., 33, 21- Chem. 47, 4686-4692. 25. 247. C.M. Bryant and D.J. McClements. 236. Kulmyrzaev, Chanamai, R. and D.J. Ultrasonic spectrometry study of the McClements. (2000). Influence of pH influence of temperature on whey and CaCl2 on the stability of dilute protein aggregation. Food Hydrocolloids. 13 439-444. xanthan solutions using ultrasonic 248. J.R. Mancuso, D.J. McClements and velocity measurements. J. Food Sci. E.A. Decker. (1999). Ability of Iron to 64, 125-130. Promote Surfactant Peroxide 259. P. Kippax, J.D. Sherwood and D.J. Decomposition and Oxidize - McClements. (1999). Ultrasonic Tocopherol. J. Agric. Food Chem., 47, spectroscopy study of globule 4146-4149. aggregation in parenteral fat emulsions 249. J. Weiss, N. Herrmann and D.J. containing calcium chloride. Langmuir, McClements. (1999). Ostwald ripening 15, 1673-1678. of hydrocarbon emulsion droplets in 260. K. Demetriades and D.J. McClements surfactant solutions. Langmuir, 15, (1999). Flocculation of whey protein 6652-6657. stabilized emulsions as influenced by 250. M.P.C. Silvestre, E.A. Decker and D.J. dextran sulfate and electrolyte. J. McClements. (1999). Influence of Food Sci. 64, 206-210. copper on the stability of whey protein 261. D.J. McClements, Y. Hemar and N. stabilized emulsions. Food Herrmann. (1999).Incorporation of Hydrocolloids, 13, 419-424. thermal overlap effects into multiple 251. W. Chantrapornchai, F. Clydesdale and scattering theory. J. Acoust. Soc. Am. D.J. McClements. (1999). Theoretical 105, 915-918. and experimental study of spectra 262. L. Mei, E.A. Decker, and D.J. reflectance and color of concentrated McClements (1998). Evidence of iron oil-in-water emulsions. J. Colloids Int. association with emulsion droplets and Sci. 218, 324-330. its impact on lipid oxidation. J. Agric. 252. D.J. McClements. (1999). Principles Food Chem. 46, 5072-5077, 1998. and instrumentation of ultrasonic 263. R. Chanamai and D.J. McClements. analysis. Seminars in Food Analysis. 4, (1998). Ultrasonic attenuation of edible 73-93. oils. J. Am. Oil Chem. Soc. 75, 1447- 253. W. Chantrapornchai, F. Clydesdale and 1448. D.J. McClements. (1999). Influence of 264. V. Suvanich, R. Ghaedian, R. droplet characteristics on the optical Chanamai, E.A. Decker and D.J. properties of colored oil-in-water McClements (1998). Prediction of emulsions. Colloids Surf. A. 155, 373 - proximate fish composition from 382. ultrasonic properties: Catfish, cod, 254. L.Y. Mei, D.J. McClements and E.A. flounder, mackerel and salmon. J. Food Decker (1999). Lipid oxidation in Sci. 63, 966-968. emulsions as affected by charge status 265. K. Demetriades and D.J. McClements of antioxidants and emulsion droplets. (1998). Influence of pH and heating on J. Ag. Food Chem. 47, 2267-2273. the physicochemical properties of whey 255. K. Demetriades, and D.J. McClements, protein stabilized emulsions containing (1999). Ultrasonic attenuation a non-ionic surfactant. J. Agric. Food spectroscopy study of flocculation in Chem. 46, 3936-3942. protein stabilized emulsions. Colloids 266. J.L. Donnelly, E.A. Decker, and D.J. Surf. A. 150, 45-54. McClements. (1998). Iron-catalyzed 256. R. Chanamai, N. Herrmann, and D.J. oxidation of menhaden oil as affected McClements. (1999). Influence of by emulsifiers. J. Food Sci. 63, 997- thermal overlap effects on the ultrasonic 1000. attenuation spectra of polydisperse 267. K. Demetriades, C.M. Bryant, and D.J. emulsions. Langmuir. 15, 3418-3423. McClements. (1998). Optimizing the 257. N. Herrmann and D.J. McClements. functional properties of whey proteins (1999). Influence of visco-inertial to enhance nutritional benefits. Recent effects on the ultrasonic properties of Research Developments in Nutrition monodisperse silica particles. J. Acoust. Research. 2, 131-153. Soc. Am. 106, 1178-1181. 268. K. Demetriades and D.J. McClements 258. T.K. Basaran, J.N. Coupland and D.J. (1998). Influence of dextran sulfate and McClements (1999)..Monitoring NaCl on the flocculation of oil-in-water molecular diffusion of sucrose in emulsions stabilized by a nonionic Chem. 61, 307-312. surfactant. J. Agric. Food Chem. 46, 280. J. Coupland and D.J. McClements 3929-3935. (1997). Physical properties of liquid 269. D.J. McClements, W. Chantrapornchai, edible oils. J. Am. Oil Chem. Soc. 74, and F. Clydesdale. (1998). Prediction of 1559-1564. food emulsion color using light 281. J. Weiss, J.N. Coupland, D. Brathwaite scattering theory. J. Food Sci. 63, 935- and D.J. McClements. (1997). 939. Influence of molecular structure of 270. R. Chanamai, N. Herrmann, and D.J. hydrocarbon emulsion droplets on their McClements. (1998). The influence of solubilization in nonionic surfactant flocculation on the ultrasonic properties micelles. Colloids and Surfaces A. 121, of emulsions: Experimental. J. Phys. 53-60. D: Applied Physics, 31, 2956-2963. 282. J.N. Coupland, D. Brathwaite, P. 271. D.J. McClements and K. Demetriades. Fairley and D.J. McClements. (1997). (1998). An integrated approach to the Effect of ethanol on the solubilization development of reduced fat food of hydrocarbon emulsion droplets in emulsions. Crit. Rev. Food Sci. Nutr. nonionic surfactant micelles. J. Coll. 38, 511-536. Int. Sci. 190, 71-75 272. Bryant and D.J. McClements, (1998). 283. D.J. McClements and S.R. Dungan Molecular basis of cold-setting whey (1997). Effect of colloidal interactions protein ingredients. Trends Food Sci. on the rate of interdroplet Tech. 9, 143-151. heterogeneous nucleation in oil-in-water 273. W. Chantrapornchai, F. Clydesdale and emulsions. J. Coll. Int. Sci., 186, 17. D.J. McClements. (1998). Influence of 284. R. Ghaedian, E.A. Decker and D.J. droplet size and concentration on the McClements (1997). Use of ultrasound color of oil-in-water emulsions. J. to determine cod fillet composition. J. Agric. Food Chem. 46, 2914-2920. Food Sci. 62, 500. 274. R. Chanamai, N. Herrmann, and D.J. 285. K. Demetriades, J. Coupland and D.J. McClements. (1998). Ultrasonic McClements (1997). Physical spectroscopy study of flocculation and properties of whey protein stabilized shear-induced floc disruption in oil-in- emulsions as related to pH and NaCl. J. water emulsions. J. Colloid Int. Sci. Food Sci. 62, 342-347. 204, 268-276. 286. K. Demetriades, J. Coupland and D.J. 275. D.J. McClements, N. Herrmann, and Y. McClements (1997). Physicochemical Hemar. (1998).Influence of flocculation properties of whey protein stabilized on the ultrasonic properties of emulsions as affected by heating and emulsions: Theory. J. Phys. D. 31, ionic strength. J. Food Sci. 62, 462. 2950-2955. 287. D.J. McClements (1997). Ultrasonic 276. Chanamai, R. Coupland, J.N. and characterization of foods and drinks: McClements, D.J. (1998). Effect of Principles, Methods and Applications. temperature on the ultrasonic properties CRC Crit. Rev. Food Sci. Nutr., 37, 1- of oil-in-water emulsions. Colloids. 46. Surfs. A. 139, 241-250. 288. J.N. Coupland, J. Weiss, A. Lovy and 277. R. Ghaedian, J. Coupland, E.A. Decker D.J. McClements (1996). Comparison and D.J. McClements (1998). of the solubilization kinetics of triacyl Ultrasonic determination of fish glycerol and hydrocarbon emulsion composition. J. Food Eng. 35, 323-337. droplets in a micellar solution. J. Food 278. T. Basaran, K. Demetriades and D.J. Sci., 61, 1114-1117. McClements (1998). Ultrasonic 289. D.J. McClements (1996). Principles of imaging of gravitational separation in Ultrasonic Droplet Size Determination. emulsions. Colloids and Surfaces.136, Langmuir. 12, 3454-3461. 169-181. 290. D.J. McClements and J.N. Coupland 279. L. Mei, D.J. McClements, J. Wu and (1996). Theory of droplet size E.A. Decker (1998). Iron-catalyzed distribution measurements in emulsions lipid oxidation in emulsions as affected using ultrasonic spectrometry. Colloids by surfactants, pH and NaCl. Food and Surfaces A., 117, 161. 291. J.N. Coupland, Z. Zhu, H. Wan, D.J. Dickinson (1993). Absorption and McClements, W.W. Nawar and P. velocity dispersion due to Chinachotti (1996). Droplet crystallization and melting of emulsion composition affects the rate of oxidation droplets. Ultrasonics, 31, 443. of emulsified ethyl linoleate. J. Am. Oil 303. F.J. Monahan, D.J. McClements and Chem. Soc., 73, 795. J.E. Kinsella (1993). Polymerization of 292. J.N. Coupland and D.J. McClements whey proteins in whey protein (1996). Droplet composition affects the stabilized emulsions. J. Agric. Food rate of oxidation of emulsified ethyl Chem., 41, 1826. linoleate: Supporting evidence. J. Am. 304. D.J. McClements, F.J. Monahan and Oil Chem. Soc., 73, 1207. J.E. Kinsella (1993). Effect of emulsion 293. J.N. Coupland and D.J. McClements droplets on the rheology of whey (1996). Lipid oxidation in food protein isolate gels. J. Text. Studies, 24, emulsions. Trends Food Sci. Tech., 7, 411. 83. 305. D.J. McClements, E. Dickinson, S.R. 294. F.J. Monahan, D.J. McClements and Dungan, J.E. Kinsella, J.E. Ma and J.B. German (1996). Disulfide- M.J.W. Povey (1993). Effect of mediated polymerization reactions and emulsifiers type on the crystallization physical properties of heated WPI- kinetics of oil-in-water emulsions stabilized emulsions. J. Food Sci. 61, containing a mixture of solid and liquid 504. droplets. J. Colloid Int. Sci., 160, 293. 295. Y. Vodovotz, E. Vittadini, J. Coupland, 306. D.J. McClements, F.J. Monahan and D.J. McClements and P. Chinachoti J.E. Kinsella (1993). Disulphide bond (1996). Bridging the Gap: Use of formation affects the stability of whey confocal microscopy in food research. protein isolate emulsions. J. Food Sci., Food Tech., 50, 74. 58, 1036. 296. J. Weiss, J.N. Coupland and D.J. 307. D.J. McClements and S.R. Dungan McClements (1996). Solubilization of (1993). Factors which affect the rate of hydrocarbon droplets suspended in a oil exchange between oil-in-water non-ionic surfactant solution. J. Phys. emulsion droplets stabilized by a non- Chem., 100, 1066. ionic surfactant: droplet size, surfactant 297. D.J. McClements and S.R. Dungan concentration and ionic strength. J. (1995). Light scattering study of Phys. Chem. 97, 7304. solubilization of emulsion droplets by 308. D.J. McClements, S.R. Dungan, J.B. non-ionic surfactants. Colloids Surf. A., German, C. Simoneau and J.E. Kinsella 104, 127. (1993). Droplet size and emulsifier 298. D.J. McClements (1995). Advances in type affect crystallization and melting the application of ultrasound in food of hydrocarbon-in-water emulsions. J. analysis and processing. Trends. Food Food Sci. 58, 1148. Sci. Tech. 6, 293. 309. D.J. McClements, S.R. Dungan, J.B. 299. D.J. McClements and M.K. Keogh German, C. Simoneau and J.E. Kinsella (1995). Physical properties of cold- (1993). Factors which affect oil setting gels prepared from heat- exchange between oil-in-water denatured whey protein isolate. J. Food emulsion droplets stabilized by whey Chem. Agric. 69, 7. protein isolate: protein concentration, 300. D.J. McClements, S.W. Han and S.R. droplet size and ethanol. Colloids and Dungan (1994). Interdroplet Surfaces A, 81, 203. heterogeneous nucleation of 310. G. Pavlovskaya, D.J. McClements and supercooled liquid droplets by solid M.J.W. Povey (1993). Preliminary droplets in oil-in-water emulsions. J. study of the influence of dextran on the Am. Oil Chem. Soc. 71, 1385. precipitation of legumin from aqueous 301. D.J. McClements (1994). Ultrasonic salt solutions. Int. J. Food Sci. Tech., determination of depletion flocculation 27, 629. in oil-in-water emulsions, Coll. Surf., 311. D.J. McClements, S.R. Dungan, J.B. 90, 25-35. German and J.E. Kinsella (1993). 302. D.J. McClements, M.J.W. Povey and E. Evidence of oil exchange between oil- in-water emulsions stabilized by milk Institue of Acoustics, 13, 71. proteins. J. Colloid Int. Sci., 156, 425. 324. E. Dickinson, D.J. McClements and 312. N.I. Contreras, P. Fairley, D.J. M.J.W. Povey (1991). Ultrasonic McClements and M.J.W. Povey (1992). investigation of the particle size Analysis of the sugar content of fruit dependence of crystallization in n- juices and drinks using ultrasonic hexadecane-in-water emulsions. velocity measurements. Int. J. Food Journal of Colloid and Interface Sci. Tech., 27, 515. Science, 142, 103. 313. D.J. McClements, S.R. Dungan, J.B. 325. D.J. McClements (1990). Ultrasonic German and J.E. Kinsella (1992). Oil characterization of polystyrene exchange between oil-in-water dispersions. J. Phys.Chem., 94, 1711. emulsions droplets stabilized with a 326. D.J. McClements, M.J.W. Povey, M. non-ionic surfactant. Food Jury and E. Betsansis (1990). Ultrasonic Hydrocolloids, 6, 412. characterization of a food emulsion. 314. D.J. Cebula, D.J. McClements, M.J.W. Ultrasonics, 28, 266. Povey and P. Smith (1992). Neutron 327. E. Dickinson, M.I. Goller, D.J. diffraction studies of liquid and McClements and M.J.W. Povey (1990). crystalline trilaurin. J. Am. Oil. Chem. Ultrasonic monitoring of crystallization Soc., 69, 130. in oil-in-water emulsions. Journal of 315. G. Pavlovskaya, D.J. McClements and the Chemical Society, Faraday M.J.W. Povey (1992). Ultrasonic Transactions. 86, 1147. investigation of aqueous solutions of a 328. D.J. McClements, E. Dickinson and globular protein. Food Hydrocolloids. M.J.W. Povey (1990). Crystallization 6, 253. of hydrocarbon-in-water emulsions 316. D.J. McClements (1992). Comparison containing a mixture of solid and liquid of multiple scattering theories with droplets. Chem. Phys. Lett. 172, 449. experimental measurements in 329. D.J., McClements, and M.J.W., Povey emulsions. J. Am. Acoust. Soc., 91, (1989). Scattering of ultrasound by 849. emulsions. J. Phys. D: Appl. Phys. 22, 317. D.J. McClements and M.J.W. Povey 38. (1992). Ultrasonic analysis of edible 330. D.J., McClements, and M.J.W., Povey fats and oils. Ultrasonics, 30, 383. (1988). Comparison of pulsed NMR 318. D.J. McClements and P. Fairley (1992). and ultrasonic velocity techniques for Frequency scanning ultrasonic pulse determining solid fat content . Int. J. echo reflectometer. Ultrasonics, 30, Food Sci. Tech. 23, 159. 403. 331. D.J., McClements, and M.J.W., Povey 319. D.J. Cebula, D.J. McClements and (1988). Ultrasonic velocity M.J.W. Povey (1991). Small angle measurements in some liquid neutron scattering from voids in triglycerides and vegetable oils. J. Am. crystalline trilaurin. J. Am. Oil. Chem. Oil Chem. Soc. 65, 1787. Soc., 67, 76. 332. D.J., McClements, and M.J.W., Povey 320. D.J. McClements (1991). Ultrasonic (1988). Investigation of phase characterization of emulsions and transitions in glyceride/paraffin oil suspensions. Adv. Coll. Int. Sci., 37, 33. mixtures using ultrasonic velocity 321. D.J. McClements and P. Fairley (1991). measurements. J. Am. Oil Chem. Soc. Ultrasonic pulse echo reflectometer. 65, 1791. Ultrasonics, 29, 58. 333. M.J.W., Povey and D.J., McClements 322. P. Fairley, D.J. McClements and (1988). Ultrasonics in Food M.J.W. Povey (1991). Ultrasonic Engineering. Part I: Introduction and characterization of some aerated food Experimental Methods. J. Food Eng. stuffs. Proceedings of the Institute of 8, 217. Acoustics, 13, 63. 334. D.J., McClements, and M.J.W., Povey 323. D.J. McClements (1991). (1987). Ultrasonic velocity as a probe Characterization of emulsions using a of emulsions and suspensions. Adv. frequency scanning ultrasonic pulse Colloid Int. Sci. 27, 285. echo reflectometer. Proceedings of the 335. D.J., McClements, and M.J.W., Povey (1987). Solid fat content determination 5. McClements, D.J. & Decker, E.A. 2006. using ultrasonic velocity measurements Coated Food Compositions and Related Int. J. Food Sci. Tech. 22, 491. Methods of Preparation. 6. McClements, D.J. & Decker, E.A. 2006. Novel Procedure for Improving Publication Recognitions Encapsulation of Particulate Materials. 7. Weiss, J., McClements, D.J. & Decker,  Top Reviewer (2007-2009). Food E.A. 2006. Stabilized antimicrobial Hydrocolloids. compositions and related methods of preparation  Top cited paper in Journal of Food 8. McClements, D.J. & Decker, E.A. 2006. Science, 2000-2005. McClements, DJ; Biopolymer-encapsulation and stabilization Decker, EA (2000). Lipid oxidation in of lipid systems and methods for utilization oil-in-water emulsions: Impact of thereof. molecular environment on chemical 9. McClements, D.J. & Decker, E.A. 2006. reactions in heterogeneous food Composition and Procedure for Preparing systems, Journal of Food Science, 65, Stable Acidic Beverage Emulsions. 1270-1282. 10. Decker, E.A. and McClements, D.J. 2004. Utilization of Emulsion Interface  # Impact of Electrostatic Interactions Engineering to Produce Oxidatively Stable on Formation and Stability of Lipid Delivery Systems. USSN 10/651,783 Emulsions Containing Oil Droplets Coated by β-Lactoglobulin-Pectin Complexes. Guzey, D.; McClements, D. Chapters in Books, Conference J. J. Agric. Food Chem. 2007, 55; 475- Proceedings or Encyclopedia 485. #1 Most cited article in JAFC in 2007. 1. McClements, D.J., E.A. Decker (2009). “Introduction”. In: Designing functional foods: understanding, measuring and  Best Paper Award, Phospholipid controlling food structure breakdown and Division, AOCS, 2003.with S. nutrient absorption for the development of Danviviyakul, D.J. McClements, E.A. health-promoting foods, McClements, D.J. Decker, W.W. Nawar and P. E.A. Decker (Eds.), Woodhead Publishing, Chinachoti. London, UK.

2. McClements, D.J., E.A. Decker (2009).  Outstanding Paper Presentation Award. “Controlling lipid bioavailability using Royal Society of Chemistry, Lipids emulsion-based delivery systems”. In: Division, 1989 Designing functional foods: understanding,

measuring and controlling food structure Patent Disclosures breakdown and nutrient absorption for the development of health-promoting foods, 1. McClements, D.J. Decker, E.A.. 2007. McClements, D.J. E.A. Decker (Eds.), Production of Reduced Fat Foods Using Woodhead Publishing, London, UK. Gelled Biopolymer Particle Double 3. D.J. McClements. Food Biopolymers, In: Emulsions Modern Biopolymer Science: Bridging the 2. McClements, D.J. Weiss, J., Decker, E.A. Divide between Fundamental Treatise and Gray, D. 2007. Preparation of novel Industrial Application edited by Stefan stabilized oil bodies using adsorbed Kasapis, Ian T. Norton, and Johan B. polymeric layers. Ubbink. Elsevier. 3. McClements, D.J. & Decker, E.A. 2007. 4. D.J. McClements. Food Biopolymers, In: Enzymatically cross-linked biopolymer Modern Biopolymer Science: Bridging the interfacial complexes for improved lipid Divide between Fundamental Treatise and particle stability Industrial Application edited by Stefan 4. Weiss, J., McClements, D.J. & Decker, Kasapis, Ian T. Norton, and Johan B. E.A. 2007. Novel Procedure to Stabilize Ubbink. Elsevier. Liposomes By Electrostatic Deposition 5. J. Weiss, S. Gaysinsky, M. Davidson, D.J. McClements. Nanostructured Encapsulation of Fish and Fisheries Products, Systems: Food Antimicrobials. In: Global Developments in Food Science (42), Issues In Food Science And Technology Elsevier,Ltd. Amsterdam, pp 407-414. (2009) Edited By Gustavo Barbosa- 15. D.J. McClements (2004). “Rheology of Canovas, Alan Mortimer, David Lineback, emulsion-based products” In: Texture in Walter Spiess, Ken Buckle And Paul Foods, B.M. McKenna, Ed. CRC Press, FL, Colonna, Academic Press, Burlington, MA. Boca Raton 6. D J McClements, E A Decker and Y Park 16. J.N. Coupland and D.J. McClements (2004). (2007). Physicochemical and structural Analysis of Droplet Characteristics Using aspects of lipid digestion. In: Understanding Low-Intensity Ultrasound In: Food and controlling the microstructure of Emulsions, Vol 4, Friberg, S., Larsson, K., complex foods. D.J. McClements (editor). and Sjoblom, J. Ed. Marcel Dekker, NY. Woodhouse Publishing, Cambridge, UK. 17. E.A. Decker and D.J. McClements (2004). 7. D.J. McClements (2007). Introduction. In: “Lipids”. In: Food Chemistry 4th Edition. Understanding and controlling the Fennema, O., Damodaran, S. and Parkin, K. microstructure of complex foods. D.J. Marcel Dekker, NY. McClements (editor). Woodhouse 18. D.J. McClements (2004). “Role of Publishing, Cambridge, UK. Hydrocolloids as Emulsifiers in Foods” In: 8. L A Shaw, H Faraji, T Aoki, D Djordjevic, Gums and Stabilizers for the Food Industry, D J McClements and E A Decker (2008). P.A. Phillips, G.O. Williams, Eds., Royal Emulsion droplet interfacial engineering to Society of Chemistry, Cambridge. deliver bioactive lipids into functional foods. 19. D.J. McClements and J. Weiss. (2004). In: Delivery and controlled release of “Lipid Emulsions” In: Baileys Industrial bioactives in foods and nutraceuticals, N. Fats and Oil Products, Wiley Scientific, Garti. Woodhouse Publishing, Cambridge, Hoboken, NJ. UK. 20. D.J. McClements. (2003). Optical properties 9. McClements, D.J. and Decker, E.A. 2007. of food emulsions. World Emulsion Lipids, In Food Chemistry. Ed. Damodarin, Congress, Lyon, France. S., Parkin, K., Fennema, O.R. Marcel 21. H.J. Kim, E.A. Decker and D.J. Dekker, NY, NY. McClements. (2003). Influence of 10. McClements, D.J. and Weiss, J. (2006). cosolvents on globular protein functionality Mass Transport Phenomena in Emulsions in emulsions. World Emulsion Congress, Containing Surfactants. Encyclopedia of Lyon, France. Surface and Colloid Science, Second 22. E.A. Decker and D.J. McClements. (2003). Edition; Taylor & Francis: New York, 2006; Lipid oxidation in emulsions. World 5, pp. 3518 - 3536. Emulsion Congress, Lyon, France. 11. McClements, D.J. (2006). “Emulsification & 23. J. Weiss and D.J. McClements (2002). Mass encapsulation”. Handbook of Industrial transport phenomena in emulsions. Water Soluble Polymers, Wiley, New York. Encycopedia of Surface and Colloid 12. McClements, D.J.*, Tomoko Aoki, Eric A. Science. Ed. A. Hubbard. Marcel Dekker. Decker, Yeun-Suk Gu, Demet Guzey, Hyun- 24. E.A. Decker, D.J. McClements, J.R. Jung Kim, Utai Klinkesorn, Lydie Moreau, Mancuso, L. Tong, L. Mei, S. Sasaki, S.G. Satoshi Ogawa, & Parita Tanasukam (2005). Zeller and J.H. Flatt. (2000). Impact of Utilization of Layer-by-Layer Electrostatic emulsifiers on the oxidative stability of lipid Deposition Technique to Improve Food dispersions high in omega-3 fatty acids. In: Emulsion Properties. In: Food Colloids, Ed. Highly Unsaturated Fatty Acids in Food and Eric Dickinson, Royal Society of Chemistry, Health. American Chemical Society Press. London. 25. E.A. Decker, D.J. McClements, Chaiyasit, 13. McClements, D.J. (2005). Emulsification & W. Silvestre, M.P.C., Mancuso, J.R., Tong, Encapsulation. “Handbook of Industrial L.M. and Mei, L. (2001). Factors affecting Water Soluble Polymers”, Wiley. free radical generation in food emulsions. 14. Kelleher, S.D., Feng, Y., Kristinsson, H., American Chemical Society. Hultin, H.O. and McClements, D.J. (2004). 26. D.J. McClements (2000). Emulsion droplet Functional fish protein isolates prepared size determination. in: Current Protocols in using low ionic strength, acid solubilization/ Food Analytical Chemistry, (ed. E. Decker). precipitation. In: More Efficient Utilization Marcel Dekker. 27. J.N. Coupland and D.J. McClements (2000). pp. 59-70. Ultrasonic evaluation of food properties. in: 38. D.J.McClements (1994). Ultrasonic NDT of Nondestructive Food Evaluation: foods and drinks. International Advances in Techniques to Analyze Properties and Nondestructive Testing, Vol 17 (ed. W.J. Quality, (ed. S Gunasekaran). Marcel McGonnagle), Gordon and Breach Science, Dekker. 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