All Stories

  1. Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

    Article • Food Science and Human Wellness, July 2024, Tsinghua University Press

    Distinguished Professor David Julian McClements

  2. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability

    Article • Critical Reviews in Food Science and Nutrition, July 2019, Taylor & Francis

    Distinguished Professor David Julian McClements, Professor Xuebo Liu, Fuguo Liu, Lan Zhang

  3. Potential impact of inorganic nanoparticles on macronutrient digestion: titanium dioxide nanoparticles slightly reduce lipid digestion under simulated gastrointestinal conditions

    Article • Nanotoxicology, November 2017, Taylor & Francis

    Distinguished Professor David Julian McClements

  4. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets

    Article • Food & Function, January 2016, Royal Society of Chemistry

    Distinguished Professor David Julian McClements

  5. Biopolymer-Based Delivery Systems: Challenges and Opportunities

    Article • Current Topics in Medicinal Chemistry, November 2015, Bentham Science Publishers

    Distinguished Professor David Julian McClements

  6. The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability

    Article • Annual Review of Food Science and Technology, April 2015, Annual Reviews

    Distinguished Professor David Julian McClements

  7. The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers

    Article • Drying Technology, January 2015, Taylor & Francis

    Distinguished Professor David Julian McClements

  8. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Distinguished Professor David Julian McClements

  9. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Distinguished Professor David Julian McClements

  10. Formation of thermally reversible optically transparent emulsion-based delivery systems using spontaneous emulsification

    Article • Soft Matter, January 2015, Royal Society of Chemistry

    Distinguished Professor David Julian McClements

  11. Separation and characterization of polyphenolics from underutilized byproducts of fruit production (Choerospondias axillaris peels): inhibitory activity of proanthocyanidins against glycolysis enzymes

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Distinguished Professor David Julian McClements

  12. Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation

    Article • Journal of Physics Condensed Matter, October 2014, Institute of Physics Publishing

    Distinguished Professor David Julian McClements, Dr Brian M Degner

  13. Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

    Article • Food & Function, January 2014, Royal Society of Chemistry

    Distinguished Professor David Julian McClements