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John Coupland
John Coupland
Professor of Food Science, The Pennsylvania State University
E-mail confirmado em psu.edu
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Lipid oxidation in food emulsions
JN Coupland, DJ McClements
Trends in Food Science & Technology 7 (3), 83-91, 1996
4601996
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
3681997
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
3432004
Crystallization in emulsions
JN Coupland
Current opinion in colloid & interface science 7 (5-6), 445-450, 2002
2572002
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
2182000
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
2011997
Physical properties of liquid edible oils
JN Coupland, DJ McClements
Journal of the American Oil Chemists' Society 74, 1559-1564, 1997
1991997
Factors affecting the freeze–thaw stability of emulsions
S Ghosh, JN Coupland
Food Hydrocolloids 22 (1), 105-111, 2008
1902008
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
1802012
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
1762003
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
1762002
Physical approaches to masking bitter taste: lessons from food and pharmaceuticals
JN Coupland, JE Hayes
Pharmaceutical research 31, 2921-2939, 2014
1362014
Food emulsions
DG Dalgleish
Encyclopedic handbook of emulsion technology, 207-232, 2001
1292001
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
1252001
Ultrasonic determination of fish composition
R Ghaedian, JN Coupland, EA Decker, DJ McClements
Journal of Food Engineering 35 (3), 323-337, 1998
1231998
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
1212005
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
1151996
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
1091997
Emulsions under shear—the formation and properties of partially coalesced lipid structures
SA Vanapalli, JN Coupland
Food Hydrocolloids 15 (4-6), 507-512, 2001
1072001
Effect of pH on the properties of soy protein–pectin complexes
DP Jaramillo, RF Roberts, JN Coupland
Food Research International 44 (4), 911-916, 2011
1062011
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