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Kyriaki G. Zinoviadou, Elke Scholten, Thomas Moschakis & Costas G. Biliaderis. (2012) Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions. Food & Function 3:3, pages 312.
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Deniz Z. Gunes, Matthieu Pouzot, Martine Rouvet, Stéphane Ulrich & Raffaele Mezzenga. (2011) Tuneable thickness barriers for composite o/w and w/o capsules, films, and their decoration with particles. Soft Matter 7:19, pages 9206.
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Young-Hee Cho, Eric Andrew Decker & David Julian McClements. (2010) Formation of Protein-Rich Coatings around Lipid Droplets Using the Electrostatic Deposition Method. Langmuir 26:11, pages 7937-7945.
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Utai Klinkesorn & Yaowapa Namatsila. (2009) Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant. Food Hydrocolloids 23:5, pages 1374-1380.
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Young-Hee Cho, Eric Andrew Decker & David Julian McClements. (2009) Competitive Adsorption of Mixed Anionic Polysaccharides at the Surfaces of Protein-Coated Lipid Droplets. Langmuir 25:5, pages 2654-2660.
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Jinghua Duan, Yangde Zhang, Wei Chen, Chengrong Shen, Mingmei Liao, Yifeng Pan, Jiwei Wang, Xingming Deng & Jinfeng Zhao. (2009) Cationic Polybutyl Cyanoacrylate Nanoparticles for DNA Delivery. Journal of Biomedicine and Biotechnology 2009, pages 1-9.
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Young-Hee Cho & David Julian McClements. (2007) In Situ Electroacoustic Monitoring of Polyelectrolyte Adsorption onto Protein-Coated Oil Droplets. Langmuir 23:7, pages 3932-3936.
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Demet Guzey & David Julian McClements. (2006) Impact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by β-Lactoglobulin−Pectin Complexes. Journal of Agricultural and Food Chemistry 55:2, pages 475-485.
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Demet Guzey & D. Julian McClements. (2006) Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 128-130, pages 227-248.
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Parita Thanasukarn, Rungnaphar Pongsawatmanit & David Julian McClements. (2006) Utilization of layer-by-layer interfacial deposition technique to improve freeze–thaw stability of oil-in-water emulsions. Food Research International 39:6, pages 721-729.
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Omar Mertins, Marcelo Sebben, Adriana Raffin Pohlmann & Nádya Pesce da Silveira. (2005) Production of soybean phosphatidylcholine–chitosan nanovesicles by reverse phase evaporation: a step by step study. Chemistry and Physics of Lipids 138:1-2, pages 29-37.
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Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, Eric A. Decker & D. Julian McClements. (2005) Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids 19:6, pages 1044-1053.
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D. Julian McClements. (2005) Theoretical Analysis of Factors Affecting the Formation and Stability of Multilayered Colloidal Dispersions. Langmuir 21:21, pages 9777-9785.
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Hilda Parra-Barraza, María G. Burboa, Mario Sánchez-Vázquez, Josué Juárez, Francisco M. Goycoolea & Miguel A. Valdez. (2005) Chitosan−Cholesterol and Chitosan−Stearic Acid Interactions at the Air−Water Interface. Biomacromolecules 6:5, pages 2416-2426.
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Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, D. Julian McClements & Eric A. Decker. (2005) 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 53:11, pages 4561-4566.
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Jeonghee Surh, Yeun Suk Gu, Eric A. Decker & D. Julian McClements. (2005) Influence of Environmental Stresses on Stability of O/W Emulsions Containing Cationic Droplets Stabilized by SDS−Fish Gelatin Membranes. Journal of Agricultural and Food Chemistry 53:10, pages 4236-4244.
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Lydie Moreau, Hyun-Jung Kim, Eric A. Decker & D. Julian McClements. (2003) Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes. Journal of Agricultural and Food Chemistry 51:22, pages 6612-6617.
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Satoshi Ogawa, Eric A. Decker & D. Julian McClements. (2003) Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin−Chitosan Membranes. Journal of Agricultural and Food Chemistry 51:18, pages 5522-5527.
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