D. Julian McClements
Research areas include colloidal delivery systems; emulsions; nanoemulsions; microemulsions; biopolymer nanoparticles; structured emulsions; physicochemical basis of gastrointestinal fate of bioactives; nutraceuticals.
Structural design of colloidal systems, biopolymer functionality, applied colloid science, nanotechnology in foods, gastrointestinal processes, nutraceutical bioactivity.
Plant-based foods and delivery systems.
Learn more at people.umass.edu/~mcclemen/Group.html
- BS University of Leeds, UK, 1981-1985
- PhD University of Leeds, UK, 1985-1989
D.J. McClements (2019). Future Foods: How Modern Science is Transforming the Way we Eat. Springer.
D.J. McClements (2015). Food Emulsions: Principles, Practice and Techniques, 3rd Edition, 609 pages. CRC Press. Boca Raton, Florida.
D.J. McClements (2015). Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components. CRC Press. Boca Raton, Florida.
S. Jafari and D.J. McClements (2018). (Eds). Nanoemulsions: Formulation, Applications
and Characterization, Elsevier, New York, NY.