• 3393 Citations
  • 33 h-Index
19962019
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Research Output 1996 2019

  • 3393 Citations
  • 33 h-Index
  • 91 Article
  • 8 Chapter
  • 4 Review article
  • 1 Comment/debate
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Article
2019
1 Citation (Scopus)

Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions

Elder, A. S., Coupland, J. N. & Elias, R., Jan 30 2019, In : Food Chemistry. 272, p. 174-181 8 p.

Research output: Contribution to journalArticle

rye bran
alkylresorcinols
Emulsions
emulsions
Oils

Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay

Durand, E., Zhao, Y., Ruesgas-Ramón, M., Figueroa-Espinoza, M. C., Lamy, S., Coupland, J. N., Elias, R. & Villeneuve, P., May 1 2019, In : European Journal of Lipid Science and Technology. 121, 5, 1800419.

Research output: Contribution to journalArticle

Antioxidants
Assays
antioxidant activity
antioxidants
assays
2018
1 Citation (Scopus)

Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate

Qu, Y., Harte, F. M., Elias, R. J. & Coupland, J. N., Apr 2018, In : Food Hydrocolloids. 77, p. 454-459 6 p.

Research output: Contribution to journalArticle

piperine
sodium caseinate
Caseins
solubilization
Ethanol
2017
8 Citations (Scopus)

Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness

Tenney, K., Hayes, J., Euston, S., Elias, R. & Coupland, J., Feb 1 2017, In : Journal of Food Science. 82, 2, p. 509-516 8 p.

Research output: Contribution to journalArticle

quinine
Quinine
bitterness
caffeine
Caffeine
12 Citations (Scopus)

Characterization of nisin containing chitosan-alginate microparticles

Chandrasekar, V., Coupland, J. N. & Anantheswaran, R. C., Aug 1 2017, In : Food Hydrocolloids. 69, p. 301-307 7 p.

Research output: Contribution to journalArticle

Nisin
nisin
Alginate
Chitosan
alginates
6 Citations (Scopus)

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E. & Roberts, R. F., Jul 2017, In : Journal of dairy science. 100, 7, p. 5217-5227 11 p.

Research output: Contribution to journalArticle

Vanilla
Ice Cream
ice cream
physical properties
Fats
6 Citations (Scopus)

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

Trinetta, V., Morgan, M. T., Coupland, J. N. & Yucel, U., Feb 1 2017, In : Journal of Food Science. 82, 2, p. 471-476 6 p.

Research output: Contribution to journalArticle

fruit juices
Volatile Oils
essential oils
anti-infective agents
nanoemulsions

IFT17: Go with purpose

Coupland, J. N., May 1 2017, Food Technology, 71, 5.

Research output: Contribution to specialist publicationArticle

Food Technology
Teaching
students
Students
food
2016

Communicating the science of food

Coupland, J., Sep 2016, Food Technology, 70, 9.

Research output: Contribution to specialist publicationArticle

11 Citations (Scopus)

Release Kinetics of Nisin from Chitosan-Alginate Complex Films

Chandrasekar, V., Coupland, J. N. & Anantheswaran, R. C., Oct 1 2016, In : Journal of Food Science. 81, 10, p. E2503-E2510

Research output: Contribution to journalArticle

Nisin
nisin
Chitosan
alginates
chitosan
2015
6 Citations (Scopus)

Assessing Interactions between Lipophilic and Hydrophilic Antioxidants in Food Emulsions

Durand, E., Zhao, Y., Coupland, J. N. & Elias, R. J., Dec 16 2015, In : Journal of agricultural and food chemistry. 63, 49, p. 10655-10661 7 p.

Research output: Contribution to journalArticle

Emulsions
emulsions
Antioxidants
antioxidants
Food
6 Citations (Scopus)

Effect of lipophilization on the distribution and reactivity of ingredients in emulsions

Leong, W. F., Berton-Carabin, C. C., Elias, R., Lecomte, J., Villeneuve, P., Zhao, Y. & Coupland, J. N., Dec 1 2015, In : Journal of Colloid And Interface Science. 459, p. 36-43 8 p.

Research output: Contribution to journalArticle

Emulsions
Lipids
Paramagnetic resonance
Spectroscopy
Saturated fatty acids
2014
8 Citations (Scopus)

Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions

Chaprenet, J., Berton-Carabin, C. C., Elias, R. J. & Coupland, J. N., Dec 15 2014, In : Food Hydrocolloids. 42, p. 56-65 10 p.

Research output: Contribution to journalArticle

Emulsions
emulsions
ingredients
droplets
lysozyme
2013
13 Citations (Scopus)
Lipids
Oils
Nanoparticles
Liquids
Crystalline materials
29 Citations (Scopus)
Emulsions
ingredients
Lipids
emulsions
lipids
3 Citations (Scopus)

Enzyme triggered release of aroma molecules from oil-in-water emulsions

Wong, R. C., Elias, R., Lambert, J. D., Relkin, P. & Coupland, J. N., Apr 5 2013, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 422, p. 19-23 5 p.

Research output: Contribution to journalArticle

trypsin
Emulsions
emulsions
enzymes
Oils
19 Citations (Scopus)
Lecithin
Lecithins
Lipids
Nanoparticles
Emulsions
14 Citations (Scopus)
Surface charge
Emulsions
ingredients
Surface-Active Agents
emulsions
2012
14 Citations (Scopus)
chocolate
Sugar (sucrose)
Emulsions
emulsions
crystals
13 Citations (Scopus)

Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles

Berton-Carabin, C. C., Coupland, J. N., Qian, C., McClements, D. J. & Elias, R. J., Oct 20 2012, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 412, p. 135-142 8 p.

Research output: Contribution to journalArticle

Anionic surfactants
Cationic surfactants
Micelles
ingredients
micelles
24 Citations (Scopus)

Solute distribution and stability in emulsion-based delivery systems: An EPR study

Yucel, U., Elias, R. & Coupland, J. N., Jul 1 2012, In : Journal of Colloid And Interface Science. 377, 1, p. 105-113 9 p.

Research output: Contribution to journalArticle

Emulsions
Paramagnetic resonance
Lipids
Molecules
Crystalline materials
74 Citations (Scopus)

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Ryan, K. N., Vardhanabhuti, B., Jaramillo, D. P., van Zanten, J. H., Coupland, J. N. & Foegeding, E. A., Jun 1 2012, In : Food Hydrocolloids. 27, 2, p. 411-420 10 p.

Research output: Contribution to journalArticle

protein aggregates
whey protein
Salts
Hot Temperature
salts
9 Citations (Scopus)

Stability of solid lipid nanoparticles in the presence of liquid oil emulsions

Samtlebe, M., Yucel, U., Weiss, J. & Coupland, J. N., Apr 1 2012, In : JAOCS, Journal of the American Oil Chemists' Society. 89, 4, p. 609-617 9 p.

Research output: Contribution to journalArticle

Emulsions
Lipids
Oils
Dissolution
Nanoparticles
2011
7 Citations (Scopus)

Acceptability and digestibility of emulsions in a rat model: Effects of solid fat content and lipid type

Wang, Y., Corwin, R., Jaramillo, D. P., Wojnicki, F. J. & Coupland, J. N., Feb 1 2011, In : JAOCS, Journal of the American Oil Chemists' Society. 88, 2, p. 235-241 7 p.

Research output: Contribution to journalArticle

Oils and fats
Emulsions
Palm oil
Lipids
Rats
37 Citations (Scopus)

Effect of pH on the properties of soy protein-pectin complexes

Jaramillo, D. P., Roberts, R. F. & Coupland, J. N., May 1 2011, In : Food Research International. 44, 4, p. 911-916 6 p.

Research output: Contribution to journalArticle

Soybean Proteins
soy protein
soy protein isolate
pectins
Solubility
8 Citations (Scopus)

Fat emulsion composition alters intake and the effects of baclofen

Wang, Y., Wilt, D. C., Wojnicki, F. H. E., Babbs, R. K., Coupland, J. N. & Corwin, R. L., Dec 1 2011, In : Appetite. 57, 3, p. 628-634 7 p.

Research output: Contribution to journalArticle

Baclofen
Emulsions
Fats
Starch
Biopolymers
8 Citations (Scopus)
Sugar (sucrose)
Sedimentation
Sucrose
Oils
Agglomeration
8 Citations (Scopus)

Ultrasonic Characterization of Lactose Crystallization in Gelatin Gels

Yucel, U. & Coupland, J. N., Jan 1 2011, In : Journal of Food Science. 76, 1

Research output: Contribution to journalArticle

Gelatin
Lactose
crystallization
Crystallization
gelatin
2010
15 Citations (Scopus)

A simple method of supplementation of omega-3 polyunsaturated fatty acids: Use of fortified yogurt in healthy volunteers

McCowen, K. C., Ling, P. R., Decker, E., Djordjevic, D., Roberts, R. F., Coupland, J. N. & Bistrian, B. R., Dec 1 2010, In : Nutrition in Clinical Practice. 25, 6, p. 641-645 5 p.

Research output: Contribution to journalArticle

Yogurt
Docosahexaenoic Acids
Omega-3 Fatty Acids
Unsaturated Fatty Acids
Healthy Volunteers
7 Citations (Scopus)

Ultrasonic characterization of lactose dissolution

Yucel, U. & Coupland, J. N., May 1 2010, In : Journal of Food Engineering. 98, 1, p. 28-33 6 p.

Research output: Contribution to journalArticle

Lactose
Ultrasonics
lactose
ultrasonics
crystals
2009
21 Citations (Scopus)

Effect of surface-active stabilizers on the surface properties of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Oct 1 2009, In : Food Hydrocolloids. 23, 7, p. 1801-1809 9 p.

Research output: Contribution to journalArticle

coconut milk
Cocos
Surface Properties
Emulsions
Surface properties
32 Citations (Scopus)

Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers

Tangsuphoom, N. & Coupland, J. N., Oct 1 2009, In : Food Hydrocolloids. 23, 7, p. 1792-1800 9 p.

Research output: Contribution to journalArticle

coconut milk
Cocos
Emulsions
emulsions
Milk
41 Citations (Scopus)

Interactions between β-lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability

Vardhanabhuti, B., Yucel, U., Coupland, J. N. & Foegeding, E. A., Aug 1 2009, In : Food Hydrocolloids. 23, 6, p. 1511-1520 10 p.

Research output: Contribution to journalArticle

lactoglobulins
Lactoglobulins
Dextran Sulfate
Dextran
dextran
2008
38 Citations (Scopus)

Baclofen, raclopride, and naltrexone differentially reduce solid fat emulsion intake under limited access conditions

Rao, R. E., Wojnicki, F. H. E., Coupland, J., Ghosh, S. & Corwin, R. L. W., Jun 1 2008, In : Pharmacology Biochemistry and Behavior. 89, 4, p. 581-590 10 p.

Research output: Contribution to journalArticle

Raclopride
Naltrexone
Baclofen
Emulsions
Fats
20 Citations (Scopus)

Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Aug 1 2008, In : Journal of Food Science. 73, 6

Research output: Contribution to journalArticle

coconut milk
Cocos
ionic strength
Emulsions
Osmolar Concentration
36 Citations (Scopus)

Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

Tangsuphoom, N. & Coupland, J. N., Oct 1 2008, In : Food Hydrocolloids. 22, 7, p. 1233-1242 10 p.

Research output: Contribution to journalArticle

coconut milk
Cocos
homogenization
Emulsions
microstructure
86 Citations (Scopus)

Factors affecting the freeze-thaw stability of emulsions

Ghosh, S. & Coupland, J. N., Jan 1 2008, In : Food Hydrocolloids. 22, 1, p. 105-111 7 p.

Research output: Contribution to journalArticle

Emulsions
emulsions
Ice
droplets
Sugar (sucrose)
25 Citations (Scopus)

Surface melting in alkane emulsion droplets as affected by surfactant type

Gülseren, I. & Coupland, J. N., May 1 2008, In : JAOCS, Journal of the American Oil Chemists' Society. 85, 5, p. 413-419 7 p.

Research output: Contribution to journalArticle

Alkanes
Emulsions
melting
Surface-Active Agents
surfactants
10 Citations (Scopus)

Temporal aroma release profile of solid and liquid droplet emulsions

Ghosh, S., Peterson, D. G. & Coupland, J. N., Dec 1 2008, In : Food Biophysics. 3, 4, p. 335-343 9 p.

Research output: Contribution to journalArticle

Emulsions
droplets
emulsions
odors
stearin
8 Citations (Scopus)

Ultrasonic properties of partially frozen sucrose solutions

Gülseren, I. & Coupland, J. N., Dec 1 2008, In : Journal of Food Engineering. 89, 3, p. 330-335 6 p.

Research output: Contribution to journalArticle

Ultrasonics
Sucrose
ultrasonics
Ice
sucrose

What makes fatty food "irresistible"?

Coupland, J. N., Corwin, R., Wang, Y. & Wojnicki, F., Nov 1 2008, INFORM - International News on Fats, Oils and Related Materials, 19, 11, p. 722-724 3 p.

Research output: Contribution to specialist publicationArticle

Dietary Fats
fat intake
Fats
Food
Western World
2007
22 Citations (Scopus)

Aroma release from solid droplet emulsions: Effect of lipid type

Ghosh, S., Peterson, D. G. & Coupland, J. N., Nov 1 2007, In : JAOCS, Journal of the American Oil Chemists' Society. 84, 11, p. 1001-1014 14 p.

Research output: Contribution to journalArticle

Emulsions
Lipids
Oils and fats
Triglycerides
Fats
12 Citations (Scopus)

Excess ultrasonic attenuation due to solid-solid and solid-liquid transitions in emulsified octadecane

Gülseren, I. & Coupland, J. N., May 1 2007, In : Crystal Growth and Design. 7, 5, p. 912-918 7 p.

Research output: Contribution to journalArticle

Melting
ultrasonics
Ultrasonics
attenuation
Liquids
18 Citations (Scopus)

Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids

Chee, C. P., Djordjevic, D., Faraji, H., Decker, E. A., Hollender, R., McClements, D. J., Peterson, D. G., Roberts, R. F. & Coupland, J. N., Jan 30 2007, In : Milchwissenschaft. 62, 1, p. 66-69 4 p.

Research output: Contribution to journalArticle

Vanilla
Ice Cream
Fragaria
ice cream
Omega-3 Fatty Acids
24 Citations (Scopus)
Alkanes
Paraffins
Melting
Emulsions
Phase transitions
9 Citations (Scopus)

Ultrasonic velocity measurements in frozen model food solutions

Gülseren, I. & Coupland, J. N., Apr 1 2007, In : Journal of Food Engineering. 79, 3, p. 1071-1078 8 p.

Research output: Contribution to journalArticle

Frozen Foods
Ultrasonics
ultrasonics
Ice
Freezing
2006
55 Citations (Scopus)

Effect of aqueous composition on the freeze-thaw stability of emulsions

Ghosh, S., Cramp, G. L. & Coupland, J. N., Jan 5 2006, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 272, 1-2, p. 82-88 7 p.

Research output: Contribution to journalArticle

sugars
Emulsions
Sugars
emulsions
Ice
2 Citations (Scopus)
algae
Caseins
Unsaturated Fatty Acids
polyunsaturated fatty acids
casein
33 Citations (Scopus)

Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion

Ghosh, S., Peterson, D. G. & Coupland, J. N., Mar 8 2006, In : Journal of Agricultural and Food Chemistry. 54, 5, p. 1829-1837 9 p.

Research output: Contribution to journalArticle

crystallization
Crystallization
Emulsions
melting
Freezing