The University of Massachusetts Amherst

D. Julian McClements


Research areas include colloidal delivery systems; emulsions; nanoemulsions; microemulsions; biopolymer nanoparticles; structured emulsions; physicochemical basis of gastrointestinal fate of bioactives; nutraceuticals.

Current Research
Structural design of colloidal systems, biopolymer functionality, applied colloid science, nanotechnology in foods, gastrointestinal processes, nutraceutical bioactivity.

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Academic Background

  • BS University of Leeds, UK, 1981-1985
  • PhD University of Leeds, UK, 1985-1989

Recent Books
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.

Chen, F., Zhang, Z., Deng, Z., Zhang, R., Fan, G., Ma, D., & McClements, D. J. (2018). Controlled-release of antacids from biopolymer microgels under simulated gastric conditions: Impact of bead dimensions, pore size, and alginate/pectin ratio. Food Research International, 106, 745-751.
Chen, X., McClements, D. J., Wang, J., Zou, L., Deng, S., Liu, W., Yan, C., Zhu, Y., Cheng, C., & Liu, C. (2018). Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. Journal of Agricultural and Food Chemistry, 66(14), 3691- 3699.
Feng, J., Yang, G., Zhang, S., Liu, Q., Jafari, S. M., & McClements, D. J. (2018). Fabrication and characterization of beta-cypermethrin-loaded PLA microcapsules prepared by emulsion-solvent evaporation: loading and release properties. Environmental Science and Pollution Research, 25(14), 13525-13535.
Gharibzahedi, S. M. T., George, S., Greiner, R., Estevinho, B. N., Frutos Fernandez, M. J., McClements, D. J., & Roohinejad, S. (2018). New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Comprehensive Reviews in Food Science and Food Safety, 17(2), 274-289.
Gu, L., Pan, C., Su, Y., Zhang, R., Xiao, H., McClements, D. J., & Yang, Y. (2018). In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of beta- Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry, 66(7), 1649-1657.
Haghighi, M., Yarmand, M. S., Emam-Djomeh, Z., McClements, D. J., Saboury, A. A., & Rafiee-Tehrani, M. (2018). Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin. International Journal of Biological Macromolecules, 112, 626-637.
Liu, F., Ma, D., Luo, X., Zhang, Z., He, L., Gao, Y., & McClements, D. J. (2018). Fabrication and characterization of protein-phenolic conjugate nanoparticles for co-delivery of curcumin and resveratrol. Food Hydrocolloids, 79, 450-461.
Ma, D., Tu, Z.-C., Wang, H., Zhang, Z., & McClements, D. J. (2018). Microgel-in- Microgel Biopolymer Delivery Systems: Controlled Digestion of Encapsulated Lipid Droplets under Simulated Gastrointestinal Conditions. Journal of Agricultural and Food Chemistry, 66(15), 3930-3938.
McClements, D. J. (2018a). Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems. Comprehensive Reviews in Food Science and Food Safety, 17(1), 200- 219.
McClements, D. J. (2018b). Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review. Advances in Colloid and Interface Science, 253, 1-22.
McClements, D. J. (2018c). Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility. Food & Function, 9(1), 22-41.
McClements, D. J., & Decker, E. (2018). Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation. Journal of Agricultural and Food Chemistry, 66(1), 20-35.
Peng, S., Li, Z., Zou, L., Liu, W., Liu, C., & McClements, D. J. (2018a). Enhancement of Curcumin Bioavailability by Encapsulation in Sophorolipid-Coated Nanoparticles: An in Vitro and in Vivo Study. Journal of Agricultural and Food Chemistry, 66(6), 1488-1497.
Peng, S., Li, Z., Zou, L., Liu, W., Liu, C., & McClements, D. J. (2018b). Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method. Food & Function, 9(3), 1829-1839.
Prichapan, N., McClements, D. J., & Klinkesorn, U. (2018). Iron Encapsulation in Water- in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. Journal of Food Science, 83(2), 309-317.
Ryu, V., McClements, D. J., Corradini, M. G., Yang, J. S., & McLandsborough, L. (2018). Natural antimicrobial delivery systems: Formulation, antimicrobial activity, and mechanism of action of quillaja saponin-stabilized carvacrol nanoemulsions. Food Hydrocolloids, 82, 442-450.
Samdani, G. K., McClements, D. J., & Decker, E. A. (2018). Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 66(15), 3939-3948.
Shen, P., Kershaw, J. C., Yue, Y., Wang, O., Kim, K.-H., McClements, D. J., & Park, Y. (2018). Effects of conjugated linoleic acid (CLA) on fat accumulation, activity, and proteomics analysis in Caenorhabditis elegans. Food Chemistry, 249, 193- 201.
Sun, Q., Zhang, Z., Zhang, R., Gao, R., & McClements, D. J. (2018). Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels. Journal of Agricultural and Food Chemistry, 66(19), 4820-4826.
Ye, J., Hu, X., Luo, S., McClements, D. J., Liang, L., & Liu, C. (2018). Effect of endogenous proteins and lipids on starch digestibility in rice flour. Food Research International, 106, 404-409.
Zhu, Z., Zhao, C., Yi, J., Liu, N., Cao, Y., Decker, E. A., & McClements, D. J. (2018). Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in- Water Emulsions Containing Mixed Emulisifers. Journal of Agricultural and Food Chemistry, 66(17), 4458-4468.
Zhu, Z., Zhu, W., Yi, J., Liu, N., Cao, Y., Lu, J., Decker, E. A., & McClements, D. J. (2018). Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Research International, 106, 853-861.