| Year |
Citation |
Score |
| 2022 |
Tenney K, Hayes JE, Bakke AJ, Elias RJ, Coupland JN. Partitioning of caffeine and quinine in oil-in-water emulsions and effects on bitterness. Journal of Food Science. PMID 36377620 DOI: 10.1111/1750-3841.16378 |
0.599 |
|
| 2021 |
Elder AS, Coupland JN, Elias RJ. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions. Food Chemistry. 346: 128885. PMID 33429298 DOI: 10.1016/j.foodchem.2020.128885 |
0.575 |
|
| 2020 |
Voronin GL, Roberts R, Felix TL, Coupland JN, Harte FM. Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science. PMID 32307154 DOI: 10.3168/Jds.2019-17814 |
0.31 |
|
| 2019 |
Elder AS, Coupland JN, Elias RJ. Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions. Food Chemistry. 272: 174-181. PMID 30309528 DOI: 10.1016/J.Foodchem.2018.08.011 |
0.634 |
|
| 2019 |
Durand E, Zhao Y, Ruesgas‐Ramón M, Figueroa‐Espinoza MC, Lamy S, Coupland JN, Elias RJ, Villeneuve P. Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay European Journal of Lipid Science and Technology. 121: 1800419. DOI: 10.1002/Ejlt.201800419 |
0.579 |
|
| 2018 |
Qu Y, Harte FM, Elias RJ, Coupland JN. Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate Food Hydrocolloids. 77: 454-459. DOI: 10.1016/J.Foodhyd.2017.10.022 |
0.563 |
|
| 2017 |
Rolon ML, Bakke AJ, Coupland JN, Hayes JE, Roberts RF. Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Journal of Dairy Science. PMID 28456409 DOI: 10.3168/Jds.2016-12379 |
0.3 |
|
| 2017 |
Tenney K, Hayes J, Euston S, Elias R, Coupland J. Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. Journal of Food Science. PMID 28140463 DOI: 10.1111/1750-3841.13588 |
0.573 |
|
| 2017 |
Trinetta V, Morgan MT, Coupland JN, Yucel U. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems. Journal of Food Science. PMID 28071802 DOI: 10.1111/1750-3841.13614 |
0.662 |
|
| 2015 |
Durand E, Zhao Y, Coupland J, Elias RJ. Assessing interactions between lipophilic and hydrophilic antioxidants in food emulsions. Journal of Agricultural and Food Chemistry. PMID 26479322 DOI: 10.1021/Acs.Jafc.5B04152 |
0.615 |
|
| 2015 |
Leong WF, Berton-Carabin CC, Elias RJ, Lecomte J, Villeneuve P, Zhao Y, Coupland JN. Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. Journal of Colloid and Interface Science. 459: 36-43. PMID 26263493 DOI: 10.1016/J.Jcis.2015.07.070 |
0.725 |
|
| 2015 |
Zhao Y, Elias RJ, Coupland JN. Effect of food structure on the distribution and reactivity of small molecules Current Opinion in Food Science. 4: 19-24. DOI: 10.1016/J.Cofs.2015.04.002 |
0.578 |
|
| 2014 |
Chaprenet J, Berton-Carabin CC, Elias RJ, Coupland JN. Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions Food Hydrocolloids. DOI: 10.1016/J.Foodhyd.2013.12.009 |
0.743 |
|
| 2014 |
Wolfe LA, Roberts RF, Coupland JN. Encapsulation of Aqueous Components in Solid Fat Beads: Studies of a Model Dye and a Probiotic Culture Journal of the American Oil Chemists' Society. 92: 87-94. DOI: 10.1007/S11746-014-2567-2 |
0.374 |
|
| 2013 |
Yucel U, Elias RJ, Coupland JN. Localization and reactivity of a hydrophobic solute in lecithin and caseinate stabilized solid lipid nanoparticles and nanoemulsions. Journal of Colloid and Interface Science. 394: 20-5. PMID 23352869 DOI: 10.1016/J.Jcis.2012.12.042 |
0.742 |
|
| 2013 |
Berton-Carabin CC, Coupland JN, Elias RJ. Effect of the lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 431: 9-17. DOI: 10.1016/J.Colsurfa.2013.04.016 |
0.763 |
|
| 2013 |
Wong RC, Elias RJ, Lambert JD, Relkin P, Coupland JN. Enzyme triggered release of aroma molecules from oil-in-water emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 422: 19-23. DOI: 10.1016/J.Colsurfa.2012.12.063 |
0.647 |
|
| 2013 |
Berton-Carabin CC, Elias RJ, Coupland JN. Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location Colloids and Surfaces a: Physicochemical and Engineering Aspects. 418: 68-75. DOI: 10.1016/J.Colsurfa.2012.11.010 |
0.763 |
|
| 2013 |
Yucel U, Elias RJ, Coupland JN. Effect of liquid oil on the distribution and reactivity of a hydrophobic solute in solid lipid nanoparticles Jaocs, Journal of the American Oil Chemists' Society. 90: 819-824. DOI: 10.1007/S11746-013-2228-X |
0.754 |
|
| 2012 |
Yucel U, Elias RJ, Coupland JN. Solute distribution and stability in emulsion-based delivery systems: an EPR study. Journal of Colloid and Interface Science. 377: 105-13. PMID 22533996 DOI: 10.1016/J.Jcis.2012.03.071 |
0.769 |
|
| 2012 |
Ryan KN, Vardhanabhuti B, Jaramillo DP, van Zanten JH, Coupland JN, Foegeding EA. Stability and mechanism of whey protein soluble aggregates thermally treated with salts Food Hydrocolloids. 27: 411-420. DOI: 10.1016/J.Foodhyd.2011.11.006 |
0.316 |
|
| 2012 |
Berton-Carabin CC, Coupland JN, Qian C, McClements DJ, Elias RJ. Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 412: 135-142. DOI: 10.1016/J.Colsurfa.2012.07.029 |
0.758 |
|
| 2012 |
Samtlebe M, Yucel U, Weiss J, Coupland JN. Stability of solid lipid nanoparticles in the presence of liquid oil emulsions Jaocs, Journal of the American Oil Chemists' Society. 89: 609-617. DOI: 10.1007/S11746-011-1944-3 |
0.709 |
|
| 2012 |
Killian LA, Coupland JN. Manufacture and Application of Water-in-Oil Emulsions to Induce the Aggregation of Sucrose Crystals in Oil: A Model for Melt-resistant Chocolate Food Biophysics. 7: 124-131. DOI: 10.1007/S11483-012-9249-0 |
0.406 |
|
| 2012 |
Yucel U, Elias RJ, Coupland JN. Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods Food and Industrial Bioproducts and Bioprocessing. 167-184. DOI: 10.1002/9781119946083.ch6 |
0.709 |
|
| 2011 |
Wang Y, Wilt DC, Wojnicki FH, Babbs RK, Coupland JN, Corwin RL. Fat emulsion composition alters intake and the effects of baclofen. Appetite. 57: 628-34. PMID 21855586 DOI: 10.1016/J.Appet.2011.08.002 |
0.366 |
|
| 2011 |
Yucel U, Coupland JN. Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels Journal of Food Science. 76: E48-E54. PMID 21535675 DOI: 10.1111/J.1750-3841.2010.01950.X |
0.642 |
|
| 2011 |
Wang Y, Corwin R, Jaramillo DP, Wojnicki FJ, Coupland JN. Acceptability and digestibility of emulsions in a rat model: Effects of solid fat content and lipid type Jaocs, Journal of the American Oil Chemists' Society. 88: 235-241. DOI: 10.1007/S11746-010-1671-1 |
0.39 |
|
| 2011 |
Yucel U, Coupland JN. Ultrasonic attenuation measurements of the mixing, agglomeration, and sedimentation of sucrose crystals suspended in oil Jaocs, Journal of the American Oil Chemists' Society. 88: 33-38. DOI: 10.1007/S11746-010-1647-1 |
0.68 |
|
| 2010 |
Yucel U, Coupland JN. Ultrasonic characterization of lactose dissolution Journal of Food Engineering. 98: 28-33. DOI: 10.1016/J.Jfoodeng.2009.12.003 |
0.653 |
|
| 2009 |
Tangsuphoom N, Coupland JN. Effect of surface-active stabilizers on the surface properties of coconut milk emulsions Food Hydrocolloids. 23: 1801-1809. DOI: 10.1016/J.Foodhyd.2008.12.002 |
0.334 |
|
| 2009 |
Tangsuphoom N, Coupland JN. Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers Food Hydrocolloids. 23: 1792-1800. DOI: 10.1016/J.Foodhyd.2008.12.001 |
0.318 |
|
| 2009 |
Vardhanabhuti B, Yucel U, Coupland JN, Foegeding EA. Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability Food Hydrocolloids. 23: 1511-1520. DOI: 10.1016/J.Foodhyd.2008.09.006 |
0.625 |
|
| 2008 |
Tangsuphoom N, Coupland JN. Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions Journal of Food Science. 73: E274-E280. PMID 19241548 DOI: 10.1111/J.1750-3841.2008.00819.X |
0.359 |
|
| 2008 |
Rao RE, Wojnicki FH, Coupland J, Ghosh S, Corwin RL. Baclofen, raclopride, and naltrexone differentially reduce solid fat emulsion intake under limited access conditions. Pharmacology, Biochemistry, and Behavior. 89: 581-90. PMID 18353432 DOI: 10.1016/J.Pbb.2008.02.013 |
0.508 |
|
| 2008 |
Gülseren I, Coupland JN. Ultrasonic properties of partially frozen sucrose solutions Journal of Food Engineering. 89: 330-335. DOI: 10.1016/J.Jfoodeng.2008.05.012 |
0.324 |
|
| 2008 |
Tangsuphoom N, Coupland JN. Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions Food Hydrocolloids. 22: 1233-1242. DOI: 10.1016/J.Foodhyd.2007.08.002 |
0.356 |
|
| 2008 |
Ghosh S, Coupland JN. Factors affecting the freeze-thaw stability of emulsions Food Hydrocolloids. 22: 105-111. DOI: 10.1016/J.Foodhyd.2007.04.013 |
0.545 |
|
| 2008 |
Gülseren I, Coupland JN. Surface melting in alkane emulsion droplets as affected by surfactant type Jaocs, Journal of the American Oil Chemists' Society. 85: 413-419. DOI: 10.1007/S11746-008-1216-Z |
0.373 |
|
| 2008 |
Ghosh S, Peterson DG, Coupland JN. Temporal aroma release profile of solid and liquid droplet emulsions Food Biophysics. 3: 335-343. DOI: 10.1007/S11483-008-9062-Y |
0.54 |
|
| 2007 |
Ghosh S, Coupland JN. Influence of food microstructure on flavor interactions Understanding and Controlling the Microstructure of Complex Foods. 425-448. DOI: 10.1533/9781845693671.3.425 |
0.373 |
|
| 2007 |
Gülseren I, Coupland JN. Excess ultrasonic attenuation due to solid-solid and solid-liquid transitions in emulsified octadecane Crystal Growth and Design. 7: 912-918. DOI: 10.1021/Cg060683F |
0.361 |
|
| 2007 |
Gülseren I, Coupland JN. Ultrasonic velocity measurements in frozen model food solutions Journal of Food Engineering. 79: 1071-1078. DOI: 10.1016/J.Jfoodeng.2006.03.027 |
0.305 |
|
| 2007 |
Ghosh S, Peterson DG, Coupland JN. Aroma release from solid droplet emulsions: Effect of lipid type Jaocs, Journal of the American Oil Chemists' Society. 84: 1001-1014. DOI: 10.1007/S11746-007-1135-4 |
0.58 |
|
| 2007 |
Gülseren I, Coupland JN. The effect of emulsifier type and droplet size on phase transitions in emulsified even-numbered n-alkanes Jaocs, Journal of the American Oil Chemists' Society. 84: 621-629. DOI: 10.1007/S11746-007-1093-X |
0.367 |
|
| 2006 |
Ghosh S, Peterson DG, Coupland JN. Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion Journal of Agricultural and Food Chemistry. 54: 1829-1837. PMID 16506840 DOI: 10.1021/Jf052262W |
0.595 |
|
| 2006 |
Ghosh S, Cramp GL, Coupland JN. Effect of aqueous composition on the freeze-thaw stability of emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 272: 82-88. DOI: 10.1016/J.Colsurfa.2005.07.013 |
0.54 |
|
| 2005 |
Chee CP, Gallaher JJ, Djordjevic D, Faraji H, McClements DJ, Decker EA, Hollender R, Peterson DG, Roberts RF, Coupland JN. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion Journal of Dairy Research. 72: 311-316. PMID 16174362 DOI: 10.1017/S0022029905001068 |
0.458 |
|
| 2005 |
Tangsuphoom N, Coupland JN. Effect of heating and homogenization on the stability of coconut milk emulsions Journal of Food Science. 70: E466-E470. DOI: 10.1111/J.1365-2621.2005.Tb11516.X |
0.305 |
|
| 2005 |
Gallaher JJ, Hollender R, Peterson DG, Roberts RF, Coupland JN. Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion International Dairy Journal. 15: 333-341. DOI: 10.1016/J.Idairyj.2004.08.010 |
0.381 |
|
| 2004 |
Malhotra A, Coupland JN. The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates Food Hydrocolloids. 18: 101-108. DOI: 10.1016/S0268-005X(03)00047-X |
0.302 |
|
| 2004 |
Saggin R, Coupland JN. Rheology of xanthan/sucrose mixtures at ultrasonic frequencies Journal of Food Engineering. 65: 49-53. DOI: 10.1016/J.Jfoodeng.2003.12.002 |
0.33 |
|
| 2004 |
Cramp GL, Docking AM, Ghosh S, Coupland JN. On the stability of oil-in-water emulsions to freezing Food Hydrocolloids. 18: 899-905. DOI: 10.1016/J.Foodhyd.2003.10.007 |
0.552 |
|
| 2004 |
Elwell MW, Roberts RF, Coupland JN. Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets Food Hydrocolloids. 18: 413-418. DOI: 10.1016/J.Foodhyd.2003.05.001 |
0.415 |
|
| 2004 |
Saggin R, Coupland JN. Shear and Longitudinal Ultrasonic Measurements of Solid Fat Dispersions Jaocs, Journal of the American Oil Chemists' Society. 81: 27-32. DOI: 10.1007/S11746-004-0854-2 |
0.369 |
|
| 2003 |
Palanuwech J, Coupland JN. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization Colloids and Surfaces a: Physicochemical and Engineering Aspects. 223: 251-262. DOI: 10.1016/S0927-7757(03)00169-9 |
0.425 |
|
| 2003 |
Palanuwech J, Potineni R, Roberts RF, Coupland JN. A method to determine free fat in emulsions Food Hydrocolloids. 17: 55-62. DOI: 10.1016/S0268-005X(02)00035-8 |
0.423 |
|
| 2002 |
Vanapalli SA, Palanuwech J, Coupland JN. Influence of fat crystallization on the stability of flocculated emulsions Journal of Agricultural and Food Chemistry. 50: 5224-5228. PMID 12188634 DOI: 10.1021/Jf020319Y |
0.356 |
|
| 2002 |
Saggin R, Coupland JN. Ultrasonic monitoring of powder dissolution Journal of Food Science. 67: 1473-1477. DOI: 10.1111/J.1365-2621.2002.Tb10308.X |
0.331 |
|
| 2002 |
Coupland JN. Crystallization in emulsions Current Opinion in Colloid and Interface Science. 7: 445-450. DOI: 10.1016/S1359-0294(02)00080-8 |
0.375 |
|
| 2002 |
Saggin R, Coupland JN. Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate Food Research International. 35: 999-1005. DOI: 10.1016/S0963-9969(02)00161-8 |
0.377 |
|
| 2002 |
Vanapalli SA, Palanuwech J, Coupland JN. Stability of emulsions to dispersed phase crystallization: Effect of oil type, dispersed phase volume fraction, and cooling rate Colloids and Surfaces a: Physicochemical and Engineering Aspects. 204: 227-237. DOI: 10.1016/S0927-7757(01)01135-9 |
0.405 |
|
| 2001 |
Saggin R, Coupland JN. Non-contact ultrasonic measurements in food materials Food Research International. 34: 865-870. DOI: 10.1016/S0963-9969(01)00110-7 |
0.301 |
|
| 2001 |
Vanapalli SA, Coupland JN. Emulsions under shear - The formation and properties of partially coalesced lipid structures Food Hydrocolloids. 15: 507-512. DOI: 10.1016/S0268-005X(01)00057-1 |
0.361 |
|
| 2001 |
Coupland JN, Julian McClements D. Droplet size determination in food emulsions: Comparison of ultrasonic and light scattering methods Journal of Food Engineering. 50: 117-120. DOI: 10.1016/S0260-8774(00)00201-6 |
0.36 |
|
| 2001 |
Saggin R, Coupland JN. Oil viscosity measurement by ultrasonic reflectance Jaocs, Journal of the American Oil Chemists' Society. 78: 509-511. DOI: 10.1007/S11746-001-0294-Z |
0.341 |
|
| 2000 |
Vanapalli S, Coupland JN. Characterization of food colloids by phase analysis light scattering Food Hydrocolloids. 14: 315-317. DOI: 10.1016/S0268-005X(00)00006-0 |
0.317 |
|
| 2000 |
Garbolino C, Ziegler GR, Coupland JN. Ultrasonic determination of the effect of shear on lipid crystallization Jaocs, Journal of the American Oil Chemists' Society. 77: 157-162. DOI: 10.1007/S11746-000-0025-5 |
0.711 |
|
| 1999 |
Basaran TK, Coupland JN, McClements DJ. Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements Journal of Food Science. 64: 125-128. DOI: 10.1111/J.1365-2621.1999.Tb09874.X |
0.405 |
|
| 1998 |
Chanamai R, Coupland JN, McClements DJ. Effect of temperature on the ultrasonic properties of oil-in-water emulsions Colloids and Surfaces a: Physicochemical and Engineering Aspects. 139: 241-250. DOI: 10.1016/S0927-7757(98)00335-5 |
0.412 |
|
| 1998 |
Ghaedian R, Coupland JN, Decker EA, McClements DJ. Ultrasonic determination of fish composition Journal of Food Engineering. 35: 323-337. DOI: 10.1016/S0260-8774(98)00027-2 |
0.474 |
|
| 1997 |
Coupland JN, Brathwaite D, Fairley P, McClements DJ. Effect of Ethanol on the Solubilization of Hydrocarbon Emulsion Droplets in Nonionic Surfactant Micelles Journal of Colloid and Interface Science. 190: 71-5. PMID 9241143 DOI: 10.1006/jcis.1997.4862 |
0.392 |
|
| 1997 |
Demetriades K, Coupland JN, McClements DJ. Physicochemical properties of whey protein-stabilized emulsions as affected by heating and ionic strength Journal of Food Science. 62: 462-467. DOI: 10.1111/J.1365-2621.1997.Tb04407.X |
0.471 |
|
| 1997 |
Demetriades K, Coupland JN, Mcclements DJ. Physical properties of whey protein stabilized emulsions as related to pH and NACl Journal of Food Science. 62: 342-347. DOI: 10.1111/J.1365-2621.1997.Tb03997.X |
0.486 |
|
| 1997 |
Weiss J, Coupland JN, Brathwaite D, McClements DJ. Influence of molecular structure of hydrocarbon emulsion droplets on their solubilization in nonionic surfactant micelles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 121: 53-60. DOI: 10.1016/S0927-7757(96)03742-9 |
0.526 |
|
| 1997 |
Coupland JN, McClements DJ. Physical properties of liquid edible oils Jaocs, Journal of the American Oil Chemists' Society. 74: 1559-1564. DOI: 10.1007/S11746-997-0077-1 |
0.483 |
|
| 1996 |
Coupland JN, Weiss J, Lovy A, McClements DJ. Solubilization kinetics of triacyl glycerol and hydrocarbon emulsion droplets in a micellar solution Journal of Food Science. 61: 1114-1117. DOI: 10.1111/J.1365-2621.1996.Tb10942.X |
0.515 |
|
| 1996 |
McClements DJ, Coupland JN. Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy Colloids and Surfaces a: Physicochemical and Engineering Aspects. 117: 161-170. DOI: 10.1016/0927-7757(96)03673-4 |
0.442 |
|
| 1996 |
Coupland JN, McClements DJ. Lipid oxidation in food emulsions Trends in Food Science and Technology. 7: 83-91. DOI: 10.1016/0924-2244(96)81302-1 |
0.489 |
|
| 1996 |
Coupland JN, McClements DJ. Droplet composition affects the rate of oxidation of emulsified ethyl linoleate-Supporting evidence Journal of the American Oil Chemists' Society. 73: 1207-1207. DOI: 10.1007/Bf02523387 |
0.421 |
|
| 1996 |
Coupland JN, Zhu Z, Wan H, McClements DJ, Nawar WW, Chinachoti P. Droplet composition affects the rate of oxidation of emulsified ethyl linoleate Jaocs, Journal of the American Oil Chemists' Society. 73: 795-801. DOI: 10.1007/Bf02517957 |
0.527 |
|
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