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A standardised static in vitro digestion method suitable for food - an international consensus.
A general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements, is proposed. Expand
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
  • D. Mcclements
  • Computer Science, Medicine
  • Critical reviews in food science and nutrition
  • 27 September 2007
A critical overview of the most important properties of emulsion-based properties that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions are provided. Expand
Nanoemulsions versus microemulsions: terminology, differences, and similarities
Colloidal delivery systems based on microemulsions or nanoemulsions are increasingly being utilized in the food and pharmaceutical industries to encapsulate, protect, and deliver lipophilic bioactiveExpand
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different forExpand
Edible nanoemulsions: fabrication, properties, and functional performance
There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such asExpand
Emulsion-based delivery systems for lipophilic bioactive components.
A brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, omega-3 fatty acids, carotenoids, and phytosterols) is provided, highlighting the main challenges to their current incorporation into foods. Expand
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
An overview of the current status of nanoemulsion formulation, fabrication, properties, applications, biological fate, and potential toxicity with emphasis on systems suitable for utilization within the food and beverage industry is provided. Expand
Functional Materials in Food Nanotechnology
The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.
Emulsion design to improve the delivery of functional lipophilic components.
  • D. Mcclements
  • Chemistry, Medicine
  • Annual review of food science and technology
  • 4 March 2010
Recent developments in the creation of structured emulsions that could be used by the food and other industries are reviewed, including nanoemulsions, multiple emulsion, multilayer emulsion, solid lipid particles, and filled hydrogel particles. Expand