D. Julian McClements

University of Massachusetts - Amherst

Professor, Department of Food Science, College of Natural Sciences
Fergus Clydesdale Endowed Chair
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Curriculum Vitae [PDF]

Honors & Awards

Marcel Loncin Research Prize ($50,000). for Basic Research in Foods, Institute of Food Technologists, USA, 2010
Stephen S. Chang Award. Outstanding accomplishments in lipid research, American Oil Chemists Society, USA, 2010
Award for Outstanding Accomplishments in Research and Creative Activity. University of Massachusetts, Amherst Faculty Convocation, USA, 2008
Fergus M. Clydesdale Professor of Food Science. Endowed Chair, 2007-2012
Highly Cited Author in Agricultural Sciences, ISI Thomson Scientific, Philadelphia
Research and Development Award, Institute of Food Technologists, USA, 2007
Award for the Advancement of Agricultural and Food Chemistry. Agricultural and Food Chemistry Division, American Chemical Society, USA, 2006
Food Chemicals Codex, National Academies Committee Member, 2005-2006

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Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by Whey Protein Isolate

D. Julian McClements, University of Massachusetts - Amherst

Suggested Citation

D. Julian McClements. "Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by Whey Protein Isolate" Colloids and Surfaces A 246 (2004): 49-59.

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SelectedWorks of D. Julian McClements

D. Julian McClements

University of Massachusetts - Amherst

Expertise

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Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by Whey Protein Isolate

Suggested Citation

SelectedWorks of D. Julian McClements

D. Julian McClements

University of Massachusetts - Amherst

Expertise

Courses/Seminars

Honors & Awards

Links

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Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by Whey Protein Isolate

Suggested Citation

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