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
3351996
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
2691997
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
1982004
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
1812000
Crystallization in emulsions
JN Coupland
Current Opinion in Colloid & Interface Science 7 (5-6), 445-450, 2002
1782002
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
1551997
Physical properties of liquid edible oils
JN Coupland, DJ McClements
Journal of the American Oil Chemists' Society 74 (12), 1559-1564, 1997
1461997
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
1382002
Encyclopedia of Agricultural, Food, and Biological Engineering (Print)
DR Heldman
Crc Press, 2003
1192003
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
1192003
Food emulsions
DG Dalgleish
Surfactant science series 61, 287-325, 1996
102*1996
Factors affecting the freeze–thaw stability of emulsions
S Ghosh, JN Coupland
Food Hydrocolloids 22 (1), 105-111, 2008
1012008
Ultrasonic determination of fish composition
R Ghaedian, JN Coupland, EA Decker, DJ McClements
Journal of Food Engineering 35 (3), 323-337, 1998
981998
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
972001
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
912012
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
891997
Low intensity ultrasound
JN Coupland
Food Research International 37 (6), 537-543, 2004
872004
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
831996
A method to determine free fat in emulsions
J Palanuwech, R Potineni, RF Roberts, JN Coupland
Food Hydrocolloids 17 (1), 55-62, 2003
802003
Solubilization of hydrocarbon emulsion droplets suspended in nonionic surfactant micelle solutions
J Weiss, JN Coupland, DJ McClements
The Journal of Physical Chemistry 100 (3), 1066-1071, 1996
791996
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