John Coupland
John Coupland
Professor of Food Science, The Pennsylvania State University
Verified email at psu.edu
TitleCited byYear
Lipid oxidation in food emulsions
JN Coupland, DJ McClements
Trends in Food Science & Technology 7 (3), 83-91, 1996
3541996
Physical properties of whey protein stabilized emulsions as related to pH and NaCl
K Demetriades, JN Coupland, DJ McClements
Journal of Food Science 62 (2), 342-347, 1997
2811997
The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates
A Malhotra, JN Coupland
Food Hydrocolloids 18 (1), 101-108, 2004
2132004
Crystallization in emulsions
JN Coupland
Current opinion in colloid & interface science 7 (5-6), 445-450, 2002
1882002
Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films
JN Coupland, NB Shaw, FJ Monahan, ED O'Riordan, M O'Sullivan
Journal of food engineering 43 (1), 25-30, 2000
1862000
Physical properties of liquid edible oils
JN Coupland, DJ McClements
Journal of the American Oil Chemists' Society 74 (12), 1559-1564, 1997
1611997
Physicochemical properties of whey protein‐stabilized emulsions as affected by heating and ionic strength
K Demetriades, JN Coupland, DJ McClements
Journal of Food Science 62 (3), 462-467, 1997
1591997
Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate
SA Vanapalli, J Palanuwech, JN Coupland
Colloids and Surfaces A: Physicochemical and Engineering Aspects 204 (1-3 …, 2002
1452002
Encyclopedia of agricultural, food, and biological engineering
DR Heldman, CI Moraru
Crc Press, 2010
1312010
Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
J Palanuwech, JN Coupland
Colloids and Surfaces A: Physicochemical and Engineering Aspects 223 (1-3 …, 2003
1242003
Factors affecting the freeze–thaw stability of emulsions
S Ghosh, JN Coupland
Food Hydrocolloids 22 (1), 105-111, 2008
1122008
Food emulsions
DG Dalgleish
Surfactant science series 61, 287-325, 1996
104*1996
Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods
JN Coupland, DJ McClements
Journal of Food Engineering 50 (2), 117-120, 2001
1032001
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
KN Ryan, B Vardhanabhuti, DP Jaramillo, JH Van Zanten, JN Coupland, ...
Food Hydrocolloids 27 (2), 411-420, 2012
1022012
Ultrasonic determination of fish composition
R Ghaedian, JN Coupland, EA Decker, DJ McClements
Journal of Food Engineering 35 (3), 323-337, 1998
1021998
Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles
J Weiss, JN Coupland, D Brathwaite, DJ McClements
Colloids and Surfaces A: Physicochemical and Engineering Aspects 121 (1), 53-60, 1997
901997
Low intensity ultrasound
JN Coupland
Food Research International 37 (6), 537-543, 2004
892004
Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy
DJ McClements, JN Coupland
Colloids and Surfaces A: Physicochemical and Engineering Aspects 117 (1-2 …, 1996
871996
A method to determine free fat in emulsions
J Palanuwech, R Potineni, RF Roberts, JN Coupland
Food Hydrocolloids 17 (1), 55-62, 2003
852003
Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion
CP Chee, JJ Gallaher, D Djordjevic, H Faraji, DJ McClements, EA Decker, ...
Journal of dairy research 72 (3), 311-316, 2005
812005
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