David Julian McClements

What is he best known for?

The fields of study he is best known for:

• Enzyme
• Organic chemistry
• Biochemistry

His primary areas of study are Chromatography, Emulsion, Chemical engineering, Bioavailability and Food science. His work carried out in the field of Chromatography brings together such families of science as Flocculation, Pulmonary surfactant and Aqueous solution. In Emulsion, he works on issues like Lipid digestion, which are connected to Digestion and Lipid droplet.

His Chemical engineering research includes elements of Ionic strength, Organic chemistry and Biopolymer. His Bioavailability research is multidisciplinary, relying on both Biotechnology, Oil droplet, Nutraceutical, Curcumin and Chemical stability. David Julian McClements interconnects Composition, Food composition data and Biochemistry, Fatty acid in the investigation of issues within Food science.

His most cited work include:

• Food Emulsions: Principles, Practice, and Techniques (2387 citations)
• A standardised static in vitro digestion method suitable for food – an international consensus (1806 citations)
• Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems (931 citations)

What are the main themes of his work throughout his whole career to date?

David Julian McClements mainly investigates Chromatography, Emulsion, Food science, Chemical engineering and Bioavailability. In his study, which falls under the umbrella issue of Chromatography, Cationic polymerization is strongly linked to Pulmonary surfactant. The concepts of his Emulsion study are interwoven with issues in Isoelectric point, Aqueous two-phase system and Lipid oxidation.

David Julian McClements has included themes like Lipid digestion and Excipient in his Food science study. His work in Chemical engineering tackles topics such as Biopolymer which are related to areas like Pectin. His studies deal with areas such as Curcumin, Micelle, Carotenoid and Solubility as well as Bioavailability.

He most often published in these fields:

• Chromatography (42.36%)
• Emulsion (35.12%)
• Food science (35.12%)

What were the highlights of his more recent work (between 2019-2021)?

• Food science (35.12%)
• Chemical engineering (33.01%)
• Emulsion (35.12%)

In recent papers he was focusing on the following fields of study:

David Julian McClements mainly focuses on Food science, Chemical engineering, Emulsion, Nutraceutical and Bioavailability. David Julian McClements combines subjects such as Curcumin, Vitamin, Lipid digestion and Antioxidant with his study of Food science. He studied Chemical engineering and Biopolymer that intersect with Active packaging and Gum arabic.

His work in Emulsion covers topics such as Chemical stability which are related to areas like Lipid oxidation. His research investigates the link between Nutraceutical and topics such as Nanotechnology that cross with problems in Colloidal particle and Food industry. He has included themes like Solid lipid nanoparticle and Solubility in his Bioavailability study.

Between 2019 and 2021, his most popular works were:

• Advances in nanoparticle and microparticle delivery systems for increasing the dispersibility, stability, and bioactivity of phytochemicals. (52 citations)
• Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion (44 citations)
• Progress in microencapsulation of probiotics: A review. (27 citations)

In his most recent research, the most cited papers focused on:

• Enzyme
• Biochemistry
• Organic chemistry

His main research concerns Food science, Chemical engineering, Nutraceutical, Bioavailability and Emulsion. He interconnects Lipid digestion, Antioxidant, Micronutrient and Polysaccharide in the investigation of issues within Food science. His Chemical engineering research includes themes of Ionic strength, Rheology and Biopolymer.

His Nutraceutical study also includes fields such as

• Excipient that intertwine with fields like Fatty foods, Oil phase and Food processing,
• Carotenoid that intertwine with fields like Micelle. His work deals with themes such as Drug, Solid lipid nanoparticle, Nanotechnology and Solubility, which intersect with Bioavailability. His Emulsion study combines topics from a wide range of disciplines, such as Chemical decomposition and Flocculation.