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 2004

  1. Aoki, T.; Decker, E. A.; McClements, D. J., Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids, 2005, 19, 209-220.
  2. Baier, S. K.; McClements, D. J., Influence of cosolvent systems on the gelation mechanism of globular protein: Thermodynamic, kinetic, and structural aspects of globular protein gelation. Comprehensive Reviews in Food Science and Food Safety, 2005, 4, 43-54.
  3. Chaiyasit, W.; McClements, D. J.; Decker, E. A., The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2005, 53, 4982-4988.
  4. Chee, C. P.; Gallaher, J. J.; Djordjevic, D.; Faraji, H.; McClements, D. J.; Decker, E. A.; Hollender, R.; Peterson, D. G.; Roberts, R. F.; Coupland, J. N., Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion. Journal of Dairy Research, 2005, 72, 311-316.
  5. Elias, R. J.; McClements, D. J.; Decker, E. A., Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2005, 53, 10248-10253.
  6. Gu, Y. S.; Decker, A. E.; McClements, D. J., Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. Langmuir, 2005, 21, 5752-5760.
  7. Gu, Y. S.; Decker, E. A.; McClements, D. J., Influence of pH and carrageenan type on properties of beta-lactoglobulin stabilized oil-in-water emulsions. Food Hydrocolloids, 2005, 19, 83-91.
  8. Gu, Y. S.; Regnier, L.; McClements, D. J., Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin-iota-carrageenan membranes. Journal of Colloid and Interface Science, 2005, 286, 551-558.
  9. Kim, H. J.; Decker, E. A.; McClements, D. J., Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH. Langmuir, 2005, 21, 134-139.
  10. Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; Decker, E. A.; McClements, D. J., Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids, 2005, 19, 1044-1053.
  11. Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; McClements, D. J.; Decker, E. A., Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. Journal of Agricultural and Food Chemistry, 2005, 53, 4561-4566.
  12. Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; McClements, D. J.; Decker, E. A., Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. Journal of Agricultural and Food Chemistry, 2005, 53, 8365-8371.
  13. McClements, D. J., Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir, 2005, 21, 9777-9785.
  14. McClements, D. J.; Aoki, T.; Decker, E. A.; Gu, Y. S.; Guzey, D.; Kim, H. J.; Klinkesorn, U.; Moreau, L.; Ogawa, S.; Tanasukam, P., Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties. Food Colloids: Interactions, Microstructure and Processing, 2005, 326-336.
  15. Mun, S.; Decker, E. A.; McClements, D. J., Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir, 2005, 21, 6228-6234.
  16. Okuda, S.; McClements, D. J.; Decker, E. A., Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2005, 53, 9624-9628.
  17. Onsaard, E.; Vittayanont, M.; Srigam, S.; McClements, D. J., Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. Journal of Agricultural and Food Chemistry, 2005, 53, 5747-5753.
  18. Surh, J.; Gu, Y. S.; Decker, E. A.; McClements, D. J., Influence of environmental stresses on stability of OM emulsions containing cationic droplets stabilized by SDS-fish gelatin membranes. Journal of Agricultural and Food Chemistry, 2005, 53, 4236-4244.
  19. Thongngam, M.; McClements, D. J., Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosan. Langmuir, 2005, 21, 79-86.
  20. Thongngam, M.; McClements, D. J., Isothermal titration calorimetry study of the interactions between chitosan and a bile salt (sodium taurocholate). Food Hydrocolloids, 2005, 19, 813-819.
  21. Alamed, J.; McClements, D. J.; Decker, E. A., Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids. Food Chemistry, 2006, 95, 585-590.
  22. Baier, S. K.; McClements, D. J., The effect of binary cosolvent systems (glycerol-sucrose mixtures) on the heat-induced gelation mechanism of bovine serum albumin. International Journal of Food Science and Technology, 2006, 41, 189-199.
  23. Beysseriat, M.; Decker, E. A.; McClements, D. J., Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model. Food Hydrocolloids, 2006, 20, 800-809.
  24. Elias, R. J.; Bridgewater, J. D.; Vachet, R. W.; Waraho, T.; McClements, D. J.; Decker, E. A., Antioxidant mechanisms of enzymatic hydrolysates of beta-lactoglobulin in food lipid dispersions. Journal of Agricultural and Food Chemistry, 2006, 54, 9565-9572.
  25. Gu, Y. S.; Corradini, M. G.; McClements, D. J.; DesRochers, J., Properties of low moisture composite materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: Effect of continuous phase composition. Journal of Agricultural and Food Chemistry, 2006, 54, 417-424.
  26. Gu, Y. S.; Decker, E. A.; McClements, D. J., Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin-coated droplets. Langmuir, 2006, 22, 7480-7486.
  27. Guzey, D.; McClements, D. J., Influence of environmental stresses on OAV emulsions stabilized by beta-lactoglobulin-pectin and beta-lactoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layer deposition technique. Food Biophysics, 2006, 1, 30-40.
  28. Guzey, D.; McClements, D. J., Characterization of beta-lactoglobulin-chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids, 2006, 20, 124-131.
  29. Guzey, D.; McClements, D. J., Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science, 2006, 128, 227-248.
  30. Harnsilawat, T.; Pongsawatmanit, R.; McClements, D. J., Characterization of beta-lactoglobulin-sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids, 2006, 20, 577-585.
  31. Harnsilawat, T.; Pongsawatmanit, R.; McClements, D. J., Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces. Biomacromolecules, 2006, 7, 2052-2058.
  32. Harnsilawat, T.; Pongsawatmanit, R.; McClements, D. J., Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. Journal of Agricultural and Food Chemistry, 2006, 54, 5540-5547.
  33. Kellerby, S. S.; Gu, Y. S.; McClements, D. J.; Decker, E. A., Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase. Journal of Agricultural and Food Chemistry, 2006, 54, 10222-10227.
  34. Kellerby, S. S.; McClements, D. J.; Decker, E. A., Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. Journal of Agricultural and Food Chemistry, 2006, 54, 7879-7884.
  35. Keowmaneechai, E.; McClements, D. J., Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride. Food Research International, 2006, 39, 230-239.
  36. Kim, H. J.; Decker, E. A.; McClements, D. J., Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions. Food Hydrocolloids, 2006, 20, 586-595.
  37. Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; Decker, E. A.; McClements, D. J., Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International, 2006, 39, 449-457.
  38. McClements, D. J., Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances, 2006, 24, 621-625.
  39. Mun, S.; Decker, E. A.; McClements, D. J., Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant-chitosan membranes. Journal of Colloid and Interface Science, 2006, 296, 581-590.
  40. Mun, S.; Decker, E. A.; Park, Y.; Weiss, J.; McClements, D. J., Influence of interfacial composition on in vitro digestibility of emulsified lipids: Potential mechanism for chitosan's ability to inhibit fat digestion. Food Biophysics, 2006, 1, 21-29.
  41. Mun, S. H.; McClements, D. J., Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. Langmuir, 2006, 22, 1551-1554.
  42. Onsaard, E.; Vittayanont, M.; Srigam, S.; McClements, D. J., Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate. Food Research International, 2006, 39, 78-86.
  43. Pongsawatmanit, R.; Harnsilawat, T.; McClements, D. J., Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by beta-lactoglobulin. Colloids and Surfaces a-Physicochemical and Engineering Aspects, 2006, 287, 59-67.
  44. Surh, J.; Decker, E. A.; McClements, D. J., Properties and stability of oil-in-water emulsions stabilized by fish gelatin. Food Hydrocolloids, 2006, 20, 596-606.
  45. Surh, J.; Decker, E. A.; McClements, D. J., Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions. Food Hydrocolloids, 2006, 20, 607-618.
  46. Surh, J.; Ward, L. S.; McClements, D. J., Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions. Food Research International, 2006, 39, 761-771.
  47. Thanasukarn, P.; Pongsawatmanit, R.; McClements, D. J., Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions. Food Research International, 2006, 39, 721-729.
  48. Thanasukarn, P.; Pongsawatmanit, R.; McClements, D. J., Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant. Journal of Agricultural and Food Chemistry, 2006, 54, 3591-3597.
  49. Wangsakan, A.; Chinachoti, P.; McClements, D. J., Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactions. Food Hydrocolloids, 2006, 20, 461-467.
  50. Weiss, J.; Takhistov, P.; McClements, J., Functional materials in food nanotechnology. Journal of Food Science, 2006, 71, R107-R116.
  51. Wongsasulak, S.; Weiss, J.; Kit, K.; McClements, D. J., Effect of molecular weight and solution properties on morphology of chitosan-poly(ethylene oxide) composite electrospun ultrafine fibers. Abstracts of Papers of the American Chemical Society, 2006, 231.
  52. Wongsasulak, S.; Weiss, J.; Kit, K.; McClements, D. J., Influence of solution properties on electrospun egg albumen-PEO composite nanofibers. Abstracts of Papers of the American Chemical Society, 2006, 231.
  53. Wongsasulak, S.; Yoovidhya, T.; Bhumiratana, S.; Hongsprabhas, P.; McClements, D. J.; Weiss, J., Thermo-mechanical properties of egg albumen-cassava starch composite films containing sunflower-oil droplets as influenced by moisture content. Food Research International, 2006, 39, 277-284.
  54. Chaiyasit, W.; Elias, R. J.; McClements, D. J.; Decker, E. A., Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition, 2007, 47, 299-317.
  55. Chaiyasit, W.; Stanley, C. B.; Strey, H. H.; McClements, D. J.; Decker, E. A., Impact of surface active compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane systems. Food Biophysics, 2007, 2, 57-66.
  56. Chanasattru, W.; Decker, E. A.; McClements, D. J., Modulation of thermal stability and heat-induced gelation of beta-lactoglobulin by high glycerol and sorbitol levels. Food Chemistry, 2007, 103, 512-520.
  57. Chanasattru, W.; Decker, E. A.; McClements, D. J., Physicochemical basis for cosolvent modulation of beta-lactoglobulin functionality: Interfacial tension study. Food Research International, 2007, 40, 1098-1105.
  58. Chanasattru, W.; Decker, E. A.; McClements, D. J., Inhibition of droplet flocculation in globular-protein stabilized oil-in-water emulsions by polyols. Food Research International, 2007, 40, 1161-1169.
  59. Chee, C. P.; Djordjevic, D.; Faraji, H.; Decker, E. A.; Hollender, R.; McClements, D. J.; Peterson, D. G.; Roberts, R. F.; Coupland, J. N., Sensory properties of vanilla and strawberry flavored Ice cream supplemented with omega-3 fatty acids. Milchwissenschaft-Milk Science International, 2007, 62, 66-69.
  60. Cho, Y. H.; McClements, D. J., In situ electroacoustic monitoring of polyelectrolyte adsorption onto protein-coated oil droplets. Langmuir, 2007, 23, 3932-3936.
  61. Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D. J.; Decker, E. A., Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2007, 55, 3585-3591.
  62. Elias, R. J.; McClements, D. J.; Decker, E. A., Impact of thermal processing on the antioxidant mechanisms of continuous phase beta-lactoglobulin in oil-in-water emulsions. Food Chemistry, 2007, 104, 1402-1409.
  63. Gu, Y. S.; Corradini, M. G.; McClements, D. J.; DesRochers, J., Properties of low-moisture viscoplastic materials consisting of oil droplets dispersed in a protein-carbohydrate-glycerol matrix: Effect of oil concentration. Journal of Agricultural and Food Chemistry, 2007, 55, 9289-9295.
  64. Gu, Y. S.; Decker, E. A.; McClements, D. J., Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets. Food Hydrocolloids, 2007, 21, 516-526.
  65. Gu, Y. S.; Decker, E. A.; McClements, D. J., Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: beta-lactoglobulin-iota-carrageenan-gelatin. Journal of Food Engineering, 2007, 80, 1246-1254.
  66. Guzey, D.; McClements, D. J., Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. Journal of Agricultural and Food Chemistry, 2007, 55, 475-485.
  67. Hong, Y. H.; McClements, D. J., Modulation of pH sensitivity of surface charge and aggregation stability of protein-coated lipid droplets by chitosan addition. Food Biophysics, 2007, 2, 46-55.
  68. Hong, Y. H.; McClements, D. J., Formation of hydrogel particles by thermal treatment of beta-lactoglobulin-chitosan complexes. Journal of Agricultural and Food Chemistry, 2007, 55, 5653-5660.
  69. Iwanaga, D.; Gray, D. A.; Fisk, I. D.; Decker, E. A.; Weiss, J.; McClements, D. J., Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry, 2007, 55, 8711-8716.
  70. McClements, D. J., Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition, 2007, 47, 611-649.
  71. McClements, D. J.; Decker, E. A.; Weiss, J., Emulsion-based delivery systems for lipophilioc bioactive components. Journal of Food Science, 2007, 72, R109-R124.
  72. Mun, S.; Decker, E. A.; McClements, D. J., Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Research International, 2007, 40, 770-781.
  73. Paliandre, S.; Decker, E. A.; McClements, D. J., Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. Journal of Food Science, 2007, 72, E518-E524.
  74. Pallandre, S.; Decker, E. A.; McClements, D. J., Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginate. J Food Sci, 2007, 72, E518-24.
  75. Park, G. Y.; Mun, S.; Park, Y.; Rhee, S.; Decker, E. A.; Weiss, J.; McClements, D. J.; Park, Y., Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility. Food Chemistry, 2007, 104, 761-767.
  76. Shaw, L. A.; McClements, D. J.; Decker, E. A., Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems. Journal of Agricultural and Food Chemistry, 2007, 55, 3112-3119.
  77. Surh, J.; Vladisavljevic, G. T.; Mun, S.; McClements, D. J., Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. Journal of Agricultural and Food Chemistry, 2007, 55, 175-184.
  78. Vargas, M.; Weiss, J.; McClements, D. J., Adsorption of protein-coated, lipid droplets to mixed biopolymer hydrogel surfaces: Role of biopolyiner diffusion. Langmuir, 2007, 23, 13059-13065.
  79. Wongsasulak, S.; Kit, K. M.; McClements, D. J.; Yoovidhya, T.; Weiss, J., The effect of solution properties on the morphology of ultrafine electrospun egg albumen-PEO composite fibers. Polymer, 2007, 48, 448-457.
  80. 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, 1408-1414.
  81. 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, 550-556.
  82. 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, 698-705.
  83. Gaysinsky, S.; Davidson, P. M.; McClements, D. J.; Weiss, J., Formulation and characterization of phytophenol-carrying