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1. Nanoparticle- and microparticle-based delivery systems
: encapsulation, protection and release of active compounds
by McClements, David Julian
2015, ISBN 1482233150, xxv, 546
"Nanoparticle and microparticle delivery systems are finding increasing application in the food, pharmaceutical, personal care, and other industries. These... 
TECHNOLOGY & ENGINEERING / Food Science | Biotechnology | SCIENCE / Chemistry / Physical & Theoretical | Colloids | Microencapsulation | Transport theory | Food
Book
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2. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
by McClements, David Julian editor of compilation and Garti, Nissim, 1945- editor of compilation
2012, Woodhead Publishing series in food science, technology and nutrition, ISBN 0857095900, Volume number 239, xxvi, 612
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the... 
Microencapsulation | Technological innovations | Nutrition | Functional foods | Analysis | Food | Biotechnology
Book
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3. Food emulsions
: principles, practices, and techniques
by McClements, David Julian
2016, 3rd edition., ISBN 9781498726696, xxiii, 690
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Editioncovers the fundamentals of emulsion... 
Emulsions | Food
Book
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4. Understanding and controlling the microstructure of complex foods
by McClements, D. J
2007, Woodhead Publishing in food science, technology, and nutrition., ISBN 9781845691516, xx, 772
Food industry and trade | Analyse | Composition | Analysis | Industrie et commerce | Aliments | Food
Book
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5. Oxidation in foods and beverages and antioxidant applications
by McClements, D. J and Decker, Eric and Elias, Ryan J
2010, Woodhead Publishing series in food science, technology and nutrition, ISBN 1845696484, Volume no. 199-200., 2 v.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds.... 
Antioxidants | Antioxydants | Oxidation | Food spoilage | Altération | Rancidity | Oxydation | Aliments
Book
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6. Food emulsions
: principles, practice, and techniques
by McClements, David Julian
2004, 2nd ed., ISBN 9780849320231, 609
Emulsions | Food
Book
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7. Designing functional foods
: measuring and controlling food structure breakdown and nutrient absorption
by McClements, D. Julian and Decker, Eric, 1960
2009, Woodhead Publishing in food science, technology and nutrition, ISBN 9781845694326, xxi, 722
Biotechnology | Food
Book
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8. Advances in food colloids
by Dickinson, Eric and McClements, D. Julian
1995, 1st ed., ISBN 0751402036, x, 333
Composition | Colloids | Analysis | Food
Book
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9. Full Text Nanoemulsions versus microemulsions: terminology, differences, and similarities
by McClements, David Julian
Soft Matter, ISSN 1744-683X, 2012, Volume 8, Issue 6, pp. 1719 - 1729
Journal Article
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10. Full Text Nanoemulsions versus microemulsions: terminology, differences, and similarities
by McClements, David Julian
Soft Matter, ISSN 1744-683X, 1/2012, Volume 8, Issue 6, pp. 1719 - 1729
Colloidal delivery systems based on microemulsions or nanoemulsions are increasingly being utilized in the food and pharmaceutical industries to encapsulate,... 
POLYMER SCIENCE | OIL SOLUBILIZATION | PHYSICS, MULTIDISCIPLINARY | STABILITY | MATERIALS SCIENCE, MULTIDISCIPLINARY | DELIVERY-SYSTEMS | CHEMISTRY, PHYSICAL | NANOCAPSULES | BIOAVAILABILITY | NANO-EMULSIONS | NANOPARTICLES | TRANSPORT | FORMULATIONS | NUTRACEUTICALS
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11. Food emulsions
: principles, practice, and techniques
by McClements, David Julian
1999, CRC series in contemporary food science, ISBN 9780849380082, xiii, 378
Emulsions | Food
Book
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12. Full Text Future Foods
: How Modern Science Is Transforming the Way We Eat
by David Julian McClements
04/2019, ISBN 9783030129941, 406
Food | Food-Biotechnology | Food industry and trade-Technological innovations | Chemistry | Food Science
eBook
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13. Full Text Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
by McClements, David Julian
Advances in Colloid and Interface Science, ISSN 0001-8686, 05/2015, Volume 219, pp. 27 - 53
There have been major advances in the development of edible colloidal delivery systems for bioactives in recent years. However, there are still many challenges... 
Nanoparticles | Hydrophilic actives | Biopolymers | Microparticles | Delivery systems | Nutraceuticals | ELECTROSTATIC DEPOSITION | DRUG-DELIVERY | GASTROINTESTINAL-TRACT | DIETARY PHYTOCHEMICALS | CHEMISTRY, PHYSICAL | Nanopartides | Micropartides | LIPID-BASED FORMULATIONS | MULTIPLE EMULSIONS | FOOD INGREDIENTS | ORAL DELIVERY | IN-WATER EMULSIONS | AQUEOUS SOLUBILITY | Colloids - chemistry | Animals | Capsules | Humans | Drug Liberation | Hydrophobic and Hydrophilic Interactions | Gastrointestinal Tract - chemistry | Drug Carriers - chemistry | Gastrointestinal Tract - metabolism
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14. Full Text Edible nanoemulsions: fabrication, properties, and functional performance
by McClements, David Julian
Soft Matter, ISSN 1744-683X, 3/2011, Volume 7, Issue 6, pp. 2297 - 2316
There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver... 
POLYMER SCIENCE | PHYSICS, MULTIDISCIPLINARY | PROTEIN-STABILIZED EMULSIONS | MATERIALS SCIENCE, MULTIDISCIPLINARY | MEDIUM-CHAIN TRIACYLGLYCEROLS | BETA-CAROTENE NANODISPERSIONS | CHEMISTRY, PHYSICAL | OF-THE-ART | PHASE INVERSION | SOLID LIPID NANOPARTICLES | HIGH-PRESSURE HOMOGENIZATION | SPONTANEOUS EMULSIFICATION | DRUG-DELIVERY SYSTEMS | IN-WATER EMULSIONS
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15. Full Text Edible nanoemulsions: fabrication, properties, and functional performance
by McClements, David Julian
Soft Matter, ISSN 1744-683X, 2011, Volume 7, Issue 6, pp. 2297 - 2316
There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver... 
Edible | Nanocomposites | Surface layer | Nanoemulsions | Nanomaterials | Nanostructure | Foods | Texture | Ingestion
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16. Full Text INFOGEST static in vitro simulation of gastrointestinal food digestion
by Brodkorb, André and Egger, Lotti and Alminger, Marie and Alvito, Paula and Assunção, Ricardo and Ballance, Simon and Bohn, Torsten and Bourlieu-Lacanal, Claire and Boutrou, Rachel and Carrière, Frédéric and Clemente, Alfonso and Corredig, Milena and Dupont, Didier and Dufour, Claire and Edwards, Cathrina and Golding, Matt and Karakaya, Sibel and Kirkhus, Bente and Le Feunteun, Steven and Lesmes, Uri and Macierzanka, Adam and Mackie, Alan R and Martins, Carla and Marze, Sébastien and McClements, David Julian and Ménard, Olivia and Minekus, Mans and Portmann, Reto and Santos, Cláudia N and Souchon, Isabelle and Singh, R. Paul and Vegarud, Gerd E and Wickham, Martin S. J and Weitschies, Werner and Recio, Isidra
Nature Protocols, ISSN 1754-2189, 04/2019, Volume 14, Issue 4, pp. 991 - 1014
Developing a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the... 
VIVO PERFORMANCE | LIPID-BASED FORMULATIONS | DYNAMIC-SYSTEM | LIPOLYSIS | WHEY-PROTEIN | BIOCHEMICAL RESEARCH METHODS | PH-STAT | CAROTENOID BIOACCESSIBILITY | STARCH DIGESTION | HUMAN GASTRIC LIPASE | MILK-PROTEINS | Peptides | Digestive system | Amino acids | Gastrointestinal tract | Laboratory equipment | Digestion | Lipase | pH effects | Fatty acids | Micronutrients | Dilution | Enzymatic activity | Simulation | Intestine | Gastrointestinal system | Electrolytes | Physiology | Food composition | Kinetics | Sugars | Food | Bile | Life Sciences | Food and Nutrition | Food engineering | Neurosciences | Microbiology in the medical area | Mikrobiologi inom det medicinska området | Medicinsk bioteknologi (med inriktning mot cellbiologi (inklusive stamcellsbiologi), molekylärbiologi, mikrobiologi, biokemi eller biofarmaci) | Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy) | Neurovetenskaper
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17. Full Text Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D 3 bioaccessibility
by Ozturk, Bengu and Argin, Sanem and Ozilgen, Mustafa and McClements, David Julian
Food Chemistry, ISSN 0308-8146, 11/2015, Volume 187, pp. 499 - 506
The influence of carrier oil type on the bioaccessibility of vitamin D 3 encapsulated within oil-in-water nanoemulsions prepared using a natural surfactant... 
Vitamin D 3 | Carrier oil | Cholecalciferol | Calcitriol | Bioaccessibility | Calcifediol | Nanoemulsions | Bioavailability | Digestion | Quillaja saponin | Vitamin D-3 | PROTEIN-STABILIZED EMULSIONS | FOOD SCIENCE & TECHNOLOGY | CONTROLLED-RELEASE | D DEFICIENCY | BETA-CAROTENE BIOACCESSIBILITY | NUTRITION & DIETETICS | IN-VITRO DIGESTION | CHEMISTRY, APPLIED | NUTRACEUTICALS | DIGESTIBILITY | FOOD
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18. Full Text Fabrication and characterization of nanostructured lipid carriers (NLC) using a plant-based emulsifier: Quillaja saponin
by Kharat, Mahesh and McClements, David Julian
Food Research International, ISSN 0963-9969, 12/2019, Volume 126, p. 108601
Nanostructured lipid carriers (NLCs) are a type of colloidal delivery system that was developed in the pharmaceutical industry to combine the advantages and... 
Natural emulsifier | Nanostructured lipid carrier | Solid lipid nanoparticle | Crystallization | Saponin
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19. Full Text Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals
by McClements, David Julian
Biotechnology Advances, ISSN 0734-9750, 2018
Application of bioactive phytochemicals in foods, supplements, and pharmaceuticals is often limited because of their poor solubility, stability, and... 
Nanoparticles | Phytochemicals | Gastrointestinal fate | Microencapsulation | Delivery | Retention | Nanotechnology | Nutraceuticals
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20. Full Text Nanoemulsions
: Formulation, Applications, and Characterization
by Jafari, Seid Mahdi and McClements, D. Julian
02/2018, ISBN 9780128118382, 666
This work provides detailed information on the production, application and characterisation of food nanoemulsion as presented by experts who share a wealth of... 
Emulsions | Food-Analysis | Food industry and trade-Technological innovations | Nanostructured materials
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