| Lipid oxidation in food emulsions JN Coupland, DJ McClements Trends in Food Science & Technology 7 (3), 83-91, 1996 | 354 | 1996 |
| 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 | 281 | 1997 |
| 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 | 213 | 2004 |
| Crystallization in emulsions JN Coupland Current opinion in colloid & interface science 7 (5-6), 445-450, 2002 | 188 | 2002 |
| 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 | 186 | 2000 |
| Physical properties of liquid edible oils JN Coupland, DJ McClements Journal of the American Oil Chemists' Society 74 (12), 1559-1564, 1997 | 161 | 1997 |
| 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 | 159 | 1997 |
| 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 | 145 | 2002 |
| Encyclopedia of agricultural, food, and biological engineering DR Heldman, CI Moraru Crc Press, 2010 | 131 | 2010 |
| 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 | 124 | 2003 |
| Factors affecting the freeze–thaw stability of emulsions S Ghosh, JN Coupland Food Hydrocolloids 22 (1), 105-111, 2008 | 112 | 2008 |
| 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 | 103 | 2001 |
| 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 | 102 | 2012 |
| Ultrasonic determination of fish composition R Ghaedian, JN Coupland, EA Decker, DJ McClements Journal of Food Engineering 35 (3), 323-337, 1998 | 102 | 1998 |
| 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 | 90 | 1997 |
| Low intensity ultrasound JN Coupland Food Research International 37 (6), 537-543, 2004 | 89 | 2004 |
| 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 | 87 | 1996 |
| A method to determine free fat in emulsions J Palanuwech, R Potineni, RF Roberts, JN Coupland Food Hydrocolloids 17 (1), 55-62, 2003 | 85 | 2003 |
| 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 | 81 | 2005 |
Ryan J. EliasProfessor of Food Science, Pennsylvania State UniversityVerified email at psu.edu
