| Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance DJ McClements, CE Gumus Advances in Colloid and interface Science 234, 3-26, 2016 | 959 | 2016 |
| Formation and stability of ω-3 oil emulsion-based delivery systems using plant proteins as emulsifiers: Lentil, pea, and faba bean proteins CE Gumus, EA Decker, DJ McClements Food Biophysics 12, 186-197, 2017 | 165 | 2017 |
| Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate CE Gumus, G Davidov-Pardo, DJ McClements Food hydrocolloids 60, 38-49, 2016 | 138 | 2016 |
| Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins CE Gumus, EA Decker, DJ McClements Food Research International 100, 175-185, 2017 | 126 | 2017 |
| Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability G Davidov-Pardo, CE Gumus, DJ McClements Food chemistry 196, 821-827, 2016 | 113 | 2016 |
| Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil RM Walker, CE Gumus, EA Decker, DJ McClements Journal of Food Engineering 211, 60-68, 2017 | 105 | 2017 |
| Gastrointestinal fate of emulsion-based ω-3 oil delivery systems stabilized by plant proteins: Lentil, pea, and faba bean proteins CE Gumus, EA Decker, DJ McClements Journal of food engineering 207, 90-98, 2017 | 85 | 2017 |
| The Efficacy of Nanoemulsion‐Based Delivery to Improve Vitamin D Absorption: Comparison of in Vitro and in Vivo Studies AS Kadappan, C Guo, CE Gumus, A Bessey, RJ Wood, DJ McClements, ... Molecular nutrition & food research, 2018 | 84 | 2018 |
| Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects CE Gumus, SMT Gharibzahedi Trends in Food Science & Technology 110, 267-279, 2021 | 79 | 2021 |
| A review on recent advances of plant mucilages and their applications in food industry: Extraction, functional properties and health benefits H Cakmak, H Ilyasoglu-Buyukkestelli, E Sogut, VH Ozyurt, ... Food Hydrocolloids for Health 3, 100131, 2023 | 54 | 2023 |
| 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW H Cakmak, CE Gumus International Journal of 3D Printing Technologies and Digital Industry 4 (2 …, 2020 | 18 | 2020 |
| Oxidation in low moisture foods as a function of surface lipids and fat content CE Gumus, EA Decker Foods 10 (4), 860, 2021 | 15 | 2021 |
| In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance K Sislioglu, CE Gumus, CKW Koo, I Karabulut, DJ McClements Food Research International 140, 110060, 2021 | 15 | 2021 |
| Separation of squalene from olive oil deodorizer distillate using short-path molecular distillation S Cetinbas, CE Gumus-Bonacina, A Tekin Journal of the American Oil Chemists' Society, 1-5, 2021 | 14 | 2021 |
| Differentiation of mechanically and chemically extracted hazelnut oils based on their sterol and wax profiles CE Gumus, A Yorulmaz, A Tekin Journal of the American Oil Chemists' Society 93 (12), 1625-1635, 2016 | 7 | 2016 |
| Replacing animal fats with plant-based lipids: Challenges and opportunities CE Gumus-Bonacina, DJ Mcclements, EA Decker Current Opinion in Food Science 58, 101193, 2024 | 6 | 2024 |
| Infrared spectroscopy-based rapid determination of adulteration in commercial sheep's milk cheese via n-hexane and ethanolic extraction A Menevseoglu, CE Gumus-Bonacina, N Gunes, H Ayvaz, MA Dogan International Dairy Journal 138, 105543, 2023 | 5 | 2023 |
| Formation and physical stability of hazelnut oil nanoemulsions: Comparison of a synthetic surfactant and a natural emulsifier SS Sahin, AN Akpinar, CE Gumus‐Bonacina Journal of Surfactants and Detergents 25 (6), 799-811, 2022 | 4 | 2022 |
| Role of solid fat content in oxidative stability of low-moisture cracker systems TP Vu, CE Gumus-Bonacina, MG Corradini, L He, DJ McClements, ... Antioxidants 11 (11), 2139, 2022 | 4 | 2022 |
| Oxidative stability of high oleic palm and hazelnut skin oil blends M Akpinar, K Bauer Estrada, A Tekin, MX Quintanilla‐Carvajal, ... Journal of the American Oil Chemists' Society, 2022 | 2 | 2022 |
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu