| Food emulsions: principles, practices, and techniques DJ McClements CRC press, 2004 | 6455 | 2004 |
| A standardised static in vitro digestion method suitable for food–an international consensus M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ... Food & function 5 (6), 1113-1124, 2014 | 4975 | 2014 |
| INFOGEST static in vitro simulation of gastrointestinal food digestion A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ... Nature protocols 14 (4), 991-1014, 2019 | 2714 | 2019 |
| Nanoemulsions versus microemulsions: terminology, differences, and similarities DJ McClements Soft matter 8 (6), 1719-1729, 2012 | 1834 | 2012 |
| Lipid oxidation in oil‐in‐water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems DJ McClements, EA Decker Journal of food science 65 (8), 1270-1282, 2000 | 1693 | 2000 |
| Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity DJ McClements, J Rao Critical reviews in food science and nutrition 51 (4), 285-330, 2011 | 1684 | 2011 |
| Functional materials in food nanotechnology J Weiss, P Takhistov, DJ McClements Journal of food science 71 (9), R107-R116, 2006 | 1475 | 2006 |
| Emulsion‐based delivery systems for lipophilic bioactive components DJ McClements, EA Decker, J Weiss Journal of food science 72 (8), R109-R124, 2007 | 1244 | 2007 |
| Critical review of techniques and methodologies for characterization of emulsion stability DJ Mcclements Critical reviews in food science and nutrition 47 (7), 611-649, 2007 | 1224 | 2007 |
| Protein-stabilized emulsions DJ McClements Current opinion in colloid & interface science 9 (5), 305-313, 2004 | 1171 | 2004 |
| Edible nanoemulsions: fabrication, properties, and functional performance DJ McClements Soft matter 7 (6), 2297-2316, 2011 | 1138 | 2011 |
| In vitro human digestion models for food applications SJ Hur, BO Lim, EA Decker, DJ McClements Food chemistry 125 (1), 1-12, 2011 | 1116 | 2011 |
| Structural design principles for delivery of bioactive components in nutraceuticals and functional foods DJ McClements, EA Decker, Y Park, J Weiss Critical reviews in food science and nutrition 49 (6), 577-606, 2009 | 1055 | 2009 |
| Formation, stability and properties of multilayer emulsions for application in the food industry D Guzey, DJ McClements Advances in colloid and interface science 128, 227-248, 2006 | 1026 | 2006 |
| Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size C Qian, DJ McClements Food hydrocolloids 25 (5), 1000-1008, 2011 | 1002 | 2011 |
| Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components DJ McClements, Y Li Advances in colloid and interface science 159 (2), 213-228, 2010 | 966 | 2010 |
| Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance DJ McClements, CE Gumus Advances in Colloid and interface Science 234, 3-26, 2016 | 897 | 2016 |
| Factors influencing the chemical stability of carotenoids in foods CS Boon, DJ McClements, J Weiss, EA Decker Critical reviews in food science and nutrition 50 (6), 515-532, 2010 | 889 | 2010 |
| Advances in the application of ultrasound in food analysis and processing DJ McClements Trends in Food Science & Technology 6 (9), 293-299, 1995 | 864 | 1995 |
| Improving emulsion formation, stability and performance using mixed emulsifiers: A review DJ McClements, SM Jafari Advances in colloid and interface science 251, 55-79, 2018 | 849 | 2018 |
Hang XiaoDepartment of Food Science, University of Massachusetts在 foodsci.umass.edu 的电子邮件经过验证
