University of Massachusetts Amherst

Food Science

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Faculty & Research

 

D. Julian McClements

Professor, Fergus Clydesdale Endowed Chair

Food biopolymers and colloids; delivery systems; physicochemical basis of digestion

Office: Room 238, Chenoweth Laboratory
Off. Tel.: (413) 545-1019
Email: mcclements@foodsci.umass.edu
Curriculum Vitae

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Publications Since 2008 (total of 338 by April 2010))

  1. Mei, L. Y., Choi, S. J., Alamed, J., Henson, L., Popplewell, M., McClements, D. J., & Decker, E. A. (2010). Citral Stability in Oil-in-Water Emulsions with Solid or Liquid Octadecane. Journal of Agricultural and Food Chemistry, 58(1), 533-536.
  2. Mun, S., McClements, D. J., & Surh, J. (2010). Influence of Maltodextrin Type and Multi-layer Formation on the Freeze-Thaw Stability of Model Beverage Emulsions Stabilized with beta-Lactoglobulin. Food Science and Biotechnology, 19(1), 7-17.
  3. Dong, P., Qiu, P. J., Zhu, Y., Li, S. M., Ho, C. T., McClements, D. J., & Xiao, H. (2010). Simultaneous determination of four 5-hydroxy polymethoxyflavones by reversed-phase high performance liquid chromatography with electrochemical detection. Journal of Chromatography A, 1217(5), 642-647.
  4. Chen, B. C., McClements, D. J., & Decker, E. A. (2010). Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 58(6), 3779-3784.
  5. McClements, D. J. (2010). Design of Nano-Laminated Coatings to Control Bioavailability of Lipophilic Food Components. Journal of Food Science, 75(1), R30-R42.
  6. Jones, O., Decker, E. A., & McClements, D. J. (2010a). Thermal analysis of beta-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocolloids, 24(2-3), 239-248.
  7. Jones, O. G., Decker, E. A., & McClements, D. J. (2010b). Comparison of protein-polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation. Journal of Colloid and Interface Science, 344(1), 21-29.
  8. Jones, O. G., Lesmes, U., Dubin, P., & McClements, D. J. (2010). Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of beta-lactoglobulin-pectin complexes. Food Hydrocolloids, 24(4), 374-383.
  9. Jones, O. G., & McClements, D. J. (2010). Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein-Polysaccharide Complexes: Factors Affecting Particle Characteristics. Journal of Food Science, 75(2), N36-N43.
  10. Hu, M., Li, Y., Decker, E. A., Xiao, H., & McClements, D. J. (2010). Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets. Journal of Agricultural and Food Chemistry, 58(2), 1283-1289.
  11. Alamed, J., Chaiyasit, W., McClements, D. J., & Decker, E. A. (2009). Relationships between Free Radical Scavenging and Antioxidant Activity in Foods. Journal of Agricultural and Food Chemistry, 57(7), 2969-2976.
  12. Asker, D., Weiss, J., & McClements, D. J. (2009). Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis. Langmuir, 25(1), 116-122.
  13. Awad, T. S., Helgason, T., Weiss, J., Decker, E. A., & McClements, D. J. (2009). Effect of Omega-3 Fatty Acids on Crystallization, Polymorphic Transformation and Stability of Tripalmitin Solid Lipid Nanoparticle Suspensions. Crystal Growth & Design, 9(8), 3405-3411.
  14. Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2009). Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 57(7), 2993-2998.
  15. Chanasattru, W., Decker, E. A., & McClements, D. J. (2009). Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by beta-lactoglobulin. Food Hydrocolloids, 23(2), 253-261.
  16. Chanasattru, W., Jones, O. G., Decker, E. A., & McClements, D. J. (2009). Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of beta-lactoglobulin-Pectin complexes. Food Hydrocolloids, 23(8), 2450-2457.
  17. Cho, Y. H., Decker, E. A., & McClements, D. J. (2009). Competitive Adsorption of Mixed Anionic Polysaccharides at the Surfaces of Protein-Coated Lipid Droplets. Langmuir, 25(5), 2654-2660.
  18. Cho, Y. H., & McClements, D. J. (2009). Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein-Polysaccharide Interfacial Complexes. Langmuir, 25(12), 6649-6657.
  19. Choi, S. J., Decker, E. A., Henson, L., Popplewell, L. M., & McClements, D. J. (2009). Stability of Citral in Oil-in-Water Emulsions Prepared with Medium-Chain Triacylglycerols and Triacetin. Journal of Agricultural and Food Chemistry, 57(23), 11349-11353.
  20. Choi, S. J., Decker, E. A., & McClements, D. J. (2009). Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation. Food Chemistry, 116(1), 271-276.
  21. Helgason, T., Awad, T. S., Kristbergsson, K., Decker, E. A., McClements, D. J., & Weiss, J. (2009). Impact of Surfactant Properties on Oxidative Stability of beta-Carotene Encapsulated within Solid Lipid Nanoparticles. Journal of Agricultural and Food Chemistry, 57(17), 8033-8040.
  22. Helgason, T., Awad, T. S., Kristbergsson, K., McClements, D. J., & Weiss, J. (2009). Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN). Journal of Colloid and Interface Science, 334(1), 75-81.
  23. Helgason, T., Gislason, J., McClements, D. J., Kristbergsson, K., & Weiss, J. (2009). Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model. Food Hydrocolloids, 23(8), 2243-2253.
  24. Hur, S. J., Decker, E. A., & McClements, D. J. (2009). Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chemistry, 114(1), 253-262.
  25. Jones, O. G., Decker, E. A., & McClements, D. J. (2009). Formation of biopolymer particles by thermal treatment of beta-lactoglobulin-pectin complexes. Food Hydrocolloids, 23(5), 1312-1321.
  26. Klinkesorn, U., & McClements, D. J. (2009). Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions. Food Chemistry, 114(4), 1308-1315.
  27. Kriegel, C., Kit, K. A., McClements, D. J., & Weiss, J. (2009a). Nanofibers as Carrier Systems for Antimicrobial Microemulsions. Part I: Fabrication and Characterization. Langmuir, 25(2), 1154-1161.
  28. Kriegel, C., Kit, K. M., McClements, D. J., & Weiss, J. (2009b). Electrospinning of chitosan-poly(ethylene oxide) blend nanofibers in the presence of micellar surfactant solutions. Polymer, 50(1), 189-200.
  29. Kriegel, C., Kit, K. M., McClements, D. J., & Weiss, J. (2009c). Influence of Surfactant Type and Concentration on Electrospinning of Chitosan-Poly(Ethylene Oxide) Blend Nanofibers. Food Biophysics, 4(3), 213-228.
  30. Lesmes, U., & McClements, D. J. (2009). Structure-function relationships to guide rational design and fabrication of particulate food delivery systems. Trends in Food Science & Technology, 20(10), 448-457.
  31. Li, Y., Le Maux, S., Xiao, H., & McClements, D. J. (2009). Emulsion-Based Delivery Systems for Tributyrin, a Potential Colon Cancer Preventative Agent. Journal of Agricultural and Food Chemistry, 57(19), 9243-9249.
  32. McClements, D. J., Decker, E. A., & Park, Y. (2009). Controlling Lipid Bioavailability through Physicochemical and Structural Approaches. Critical Reviews in Food Science and Nutrition, 49(1), 48-67.
  33. McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009). Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods. Critical Reviews in Food Science and Nutrition, 49(6), 577-606.
  34. Waraho, T., Cardenia, V., Rodriguez-Estrada, M. T., McClements, D. J., & Decker, E. A. (2009). Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 57(15), 7112-7117.
  35. Vargas, M.; Pastor, C.; Chiralt, A.; McClements, D. J.; Gonzalez-Martinez, C., Recent advances in edible coatings for fresh and minimally processed fruits. Critical Reviews in Food Science and Nutrition 2008, 48, (6), 496-511.
  36. Surh, J.; McClements, D. J., Influence of salt concentrations on the stabilities and properties of sodium caseinate stabilized oil-in-water emulsions. Food Science and Biotechnology 2008, 17, (1), 8-14.
  37. Santipanichwong, R.; Suphantharika, M.; Weiss, J.; McClements, D. J., Adsorption of protein-coated lipid droplets onto gellan gum hydrogel surfaces. Food Research International 2008, 41, (3), 237-246.
  38. Santipanichwong, R.; Suphantharika, M.; Weiss, J.; McClements, D. J., Core-shell biopolymer nanoparticles produced by electrostatic deposition of beet pectin onto heat-denatured beta-lactoglobulin aggregates. Journal of Food Science 2008, 73, (6), N23-N30.
  39. Sandra, S.; Decker, E. A.; McClements, D. J., Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. Journal of Agricultural and Food Chemistry 2008, 56, (16), 7488-7494.
  40. Mun, S.; Cho, Y.; Decker, E. A.; McClements, D. J., Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. Journal of Food Engineering 2008, 86, (4), 508-518.
  41. McClements, D. J., Delivery of functionality in complex food systems: Physically inspired approaches from nanoscale to microscale. Food Biophysics 2008, 3, (2), 111-112.
  42. Littoz, F.; McClements, D. J., Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase. Food Hydrocolloids 2008, 22, (7), 1203-1211.
  43. Laye, C.; McClements, D. J.; Weiss, J., Formation of biopolymer-coated liposomes by electrostatic deposition of chitosan. Journal of Food Science 2008, 73, (5), N7-N15.
  44. Kriegel, C.; Arrechi, A.; Kit, K.; McClements, D. J.; Weiss, J., Fabrication, functionalization, and application of electrospun biopolymer nanofibers. Critical Reviews in Food Science and Nutrition 2008, 48, (8), 775-797.
  45. Katsuda, M. S.; McClements, D. J.; Miglioranza, L. H. S.; Decker, E. A., Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin. Journal of Agricultural and Food Chemistry 2008, 56, (14), 5926-5931.
  46. Iwanaga, D.; Gray, D.; Decker, E. A.; Weiss, J.; McClements, D. J., Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition. Journal of Agricultural and Food Chemistry 2008, 56, (6), 2240-2245.
  47. Helgason, T.; Weiss, J.; McClements, D. J.; Gislason, J.; Einarsson, J. M.; Thormodsson, F. R.; Kristbergsson, K., Examination of the interaction of chitosan and oil-in-water emulsions under conditions simulating the digestive system using confocal microscopy. Journal of Aquatic Food Product Technology 2008, 17, (3), 216-233.
  48. Helgason, T.; Awad, T. S.; Kristbergsson, K.; McClements, D. J.; Weiss, J., Influence of polymorphic transformations on gelation of tripalmitin solid lipid nanoparticle suspensions. Journal of the American Oil Chemists Society 2008, 85, (6), 501-511.
  49. Gaysinsky, S.; Davidson, P. M.; McClements, D. J.; Weiss, J., Formulation and characterization of phytophenol-carrying antimicrobial microemulsions. Food Biophysics 2008, 3, (1), 54-65.
  50. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D. J.; Decker, E. A., Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions. Food Chemistry 2008, 106, (2), 698-705.
  51. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D. J.; Decker, E. A., Chemical and physical stability of protein-and gum arabic-stabilized oil-in-water emulsions containing limonene. Journal of Food Science 2008, 73, (3), C167-C172.
  52. Chanasattru, W.; Decker, E. A.; McClements, D. J., Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study. Food Hydrocolloids 2008, 22, (8), 1475-1484.
  53. Chaiyasit, W.; McClements, D. J.; Weiss, J.; Decker, E. A., Impact of surface-active compounds on physicochemical and oxidative properties of edible oil. Journal of Agricultural and Food Chemistry 2008, 56, (2), 550-556.
  54. Boon, C. S.; Xu, Z.; Yue, X.; McClements, D. J.; Weiss, J.; Decker, E. A., Factors affecting lycopene oxidation in oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2008, 56, (4), 1408-1414.
  55. Bonnaire, L.; Sandra, S.; Helgason, T.; Decker, E. A.; Weiss, J.; McClements, D. J., Influence of lipid physical state on the in vitro digestibility of emulsified lipids. Journal of Agricultural and Food Chemistry 2008, 56, (10), 3791-3797.
  56. Awad, T. S.; Helgason, T.; Kristbergsson, K.; Weiss, J.; Decker, E. A.; McClements, D. J., Temperature Scanning Ultrasonic Velocity Study of Complex Thermal Transformations in Solid Lipid Nanoparticles. Langmuir 2008, 24, (22), 12779-12784.
  57. Awad, T. S.; Helgason, T.; Kristbergsson, K.; Decker, E. A.; Weiss, J.; McClements, D. J., Effect of cooling and heating rates on polymorphic transformations and gelation of tripalmitin solid lipid nanoparticle (SLN) suspensions. Food Biophysics 2008, 3, (2), 155-162.