UMass Amherst

D. Julian McClements

Associate Professor, Dept. of Food Science
238 Chenoweth, University of Massachusetts
Amherst, MA 01003-9292
(413) 545-1019
mcclements@foodsci.umass.edu
http://www-unix.oit.umass.edu/~mcclemen

Micro - and Nano-structuring of Foods

Utilization of nanotechnology, colloid chemistry and interfacial science to develop new and improved foods and food ingredients. In particular, to design novel nano- and micro-structures that provide desirable functional, physicochemical and/or sensory properties. We are currently focusing on novel methods of encapsulation and controlled release.

Research Interest Potential Application
Encapsulation based on layer-by-layer electrostatic deposition of polyelectrolytes around oils droplets Encapsulation of flavors, antimicrobials, antioxidants and bioactive lipids
Development of novel nano- and micro-structures based on biopolymer incompatability Foods and other products with novel rheology, functionality and appearance
Self-assembled structures based on micelles and biopolymers Food ingredients with beneficial health benefits, e.g. cholesterol reduction. Controlled release, Encapsulation

Honors and Awards

  • Samuel Cate Prescott Award, Institute of Food Technologists, 1999
  • Young Scientist Award, Agricultural and Food Chemistry Division, American Chemical Society, 1996

Publications

  1. Ogawa S., Decker E.A., McClements D.J., “Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes,” J. Agr. Food Chem. 52 (11): 3595-3600 Jun 2, 2004.
  2. Wangsakan A., Chinachoti P., McClements D.J., “Effect of surfactant type on surfactant-maltodextrin interactions: Isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study,” Langmuir 20 (10): 3913-3919 May 11, 2004.
  3. Ogawa S., Decker E.A., McClements D.J., “Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes,” J. Agr. Food Chem. 51 (18): 5522-5527 Aug. 27, 2003.
  4. Thongngam M., McClements D.J., “Characterization of interactions between chitosan and an anionic surfactant,” J. Agr. Food Chem. 52 (4): 987-991 Feb. 25, 2004.
  5. Kim H.J., Decker E.A., McClements D.J., “Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin,” J. Agr. Food Chem. 50 (24): 7131-7137 Nov. 20, 2002.