Author
D. Julian McClements
Other affiliations: King Abdulaziz University
Bio: D. Julian McClements is an academic researcher from University of Massachusetts Amherst. The author has contributed to research in topics: Emulsion & Lipid oxidation. The author has an hindex of 72, co-authored 170 publications receiving 17825 citations. Previous affiliations of D. Julian McClements include King Abdulaziz University.
Topics: Emulsion, Lipid oxidation, Micelle, Creaming, Whey protein isolate
Papers published on a yearly basis
Papers
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TL;DR: The Institute of Food Technologists has issued a Scientific Status Summary to update readers on the applications of nanotechnology in the food industry as discussed by the authors, which can be found in this issue.
Abstract: The Institute of Food Technologists has issued this Scientific Status Summary to update readers on the applications of nanotechnology in the food industry.
969 citations
TL;DR: The basic principles of multilayer emulsion formation are reviewed, the factors that influence the characteristics of the interfaces formed are discussed, and the relationship between interfacial properties and emulsion functionality is highlighted.
801 citations
TL;DR: A survey of in vitro digestion models found that the most predominant food samples tested were plants, meats, fish, dairy, and emulsion-based foods, and the most frequently used biological molecules included in the digestion models were digestive enzymes, bile salts, and mucin.
791 citations
TL;DR: Current understanding of the oxidation mechanisms by which carotenoids are degraded, including pathways induced by heat, light, oxygen, acid, transition metal, or interactions with radical species are reviewed.
Abstract: In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has sparked interest in incorporating more carotenoids into functional food products. Unfortunately, the same structural attributes of carotenoids that are thought to impart health benefits also make these compounds highly susceptible to oxidation. Given the susceptibility of carotenoids to degradation, particularly once they have been extracted from biological tissues, it is important to understand the major mechanisms of oxidation in order to design delivery systems that protect these compounds when they are used as functional food ingredients. This article reviews current understanding of the oxidation mechanisms by which carotenoids are degraded, including pathways induced by heat, light, oxygen, acid, transition metal, or interactions with radical species. In addition, several carotenoid delivery systems are evaluated for their potential to decrease carotenoid degradation in functional food products.
641 citations
TL;DR: In this paper, a review describes the recent development of cold-setting whey protein ingredients and their potential application in foods, emphasizing the importance of an understanding of the molecular basis of protein functionality to the development of ingredients.
Abstract: Whey proteins are widely used as ingredients in foods because of their unique functional properties, i.e. emulsification, gelation, thickening, foaming and water-binding capacity. This review describes the recent development of cold-setting whey protein ingredients and their potential application in foods. We emphasize the importance of an understanding of the molecular basis of protein functionality to the development of ingredients.
589 citations
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TL;DR: Chitin is the second most important natural polymer in the world as mentioned in this paper, and the main sources of chitin are two marine crustaceans, shrimp and crabs, which are used for food, cosmetics, biomedical and pharmaceutical applications.
6,365 citations
Chalmers University of Technology1, Institut national de la recherche agronomique2, Agrocampus Ouest3, Aix-Marseille University4, University of Guelph5, Massey University6, Ege University7, Agro ParisTech8, Norwich Research Park9, Norwich University10, University of Massachusetts Amherst11, Spanish National Research Council12, Universidade Nova de Lisboa13, University of California, Davis14, Norwegian University of Life Sciences15, University of Greifswald16, Teagasc17
TL;DR: In this article, the authors proposed a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements.
Abstract: Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.
3,380 citations
TL;DR: A detailed overview of the synthesis, properties and applications of nanoparticles exist in different forms NPs are tiny materials having size ranges from 1 to 100nm They can be classified into different classes based on their properties, shapes or sizes.
3,282 citations
TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
1,997 citations
TL;DR: This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction and provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions.
1,963 citations