The University of Massachusetts Amherst

D. Julian McClements

Professor

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.

Plant-based foods and delivery systems. 

Learn more at people.umass.edu/~mcclemen/Group.html

Academic Background

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

Recent Books

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.

Chen, Y. S., R. J. Zhang, B. J. Xie, Z. D. Sun and D. J. McClements (2020). "Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of beta-carotene-nanoemulsions." Food Research International 127.
Han, J. R., W. H. Shang, J. N. Yan, Y. N. Du, D. J. McClements, H. Xiao, H. T. Wu and B. W. Zhu (2020). "Protection of beta-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates." Food and Bioprocess Technology 13(4): 680-692.
Choi, S. J. and D. J. McClements (2020). "Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability." Food Science and Biotechnology 29(2): 149-168.
Li, P. L., D. J. McClements and E. A. Decker (2020). "Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions." Journal of Agricultural and Food Chemistry68(2): 567-573.
McClements, D. J., E. Newman and I. F. McClements (2020). "Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance (vol 18, pg 2047, 2019)." Comprehensive Reviews in Food Science and Food Safety 19(3): 1218-1218.
Okagu, O. D., O. Verma, D. J. McClements and C. C. Udenigwe (2020). "Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes." International Journal of Biological Macromolecules 151: 333-343.
Perry, S. L. and D. J. McClements (2020). "Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems." Molecules 25(5).
 
Contact Info

Department of Food Science
250 Chenoweth Laboratory
Holdsworth Way
Amherst, MA 01003

(413) 545-2275
mcclements@foodsci.umass.edu

people.umass.edu/~mcclemen/Group.html