John Coupland
机构: Professor of Food Science, The Pennsylvania State University
每年引用次数
引用次数
引用: 6,974
H-指数: 45
I10-指数 : 92
出版物: 191
Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
F.M. Harte , R. Roberts , J.N. Coupland , G.L. Voronin
Journal of Dairy Science 104 ( 3) 2843 -2854
2021
Fat emulsion composition alters intake and the effects of baclofen
J.N. Coupland , R.L.C. Corwin , Y. Wang , D.C. Wilt
Appetite 57 ( 3) 628 -634
10
2011
Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy
D.J. McClements , J.N. Coupland
Colloids and Surfaces A: Physicochemical and Engineering Aspects 117 ( 1-2) 161 -170
62
1996
A Simple Method of Supplementation of Omega-3 Polyunsaturated Fatty Acids Use of Fortified Yogurt in Healthy Volunteers
Karen C. McCowen , Pei Ra Ling , Eric Decker , D. Djordjevic
Nutrition in Clinical Practice 25 ( 6) 641 -645
23
2010
Influence of food microstructure on flavor interactions
S. Ghosh , J.N. Coupland
Understanding and Controlling the Microstructure of Complex Foods 425 -448
2007
Stability and mechanism of whey protein soluble aggregates thermally treated with salts
K.N. Ryan , B. Vardhanabhuti , D.P. Jaramillo , J.H. van Zanten
Food Hydrocolloids 27 ( 2) 411 -420
152
2012
Effect of composition and antioxidants on the oxidative stability of fluid milk supplemented with an algae oil emulsion
J.J. Gallaher , R. Hollender , D.G. Peterson , R.F. Roberts
International Dairy Journal 15 ( 4) 333 -341
40
2005
Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions.
N. Tangsuphoom , J.N. Coupland
Journal of Food Science 73 ( 6)
21
2008
Concentration Measurement by Acoustic Reflectance
R. Saggin , J.N. Coupland
Journal of Food Science 66 ( 5) 681 -685
24
2001
Ultrasonic Monitoring of Powder Dissolution
R. Saggin , J.N. Coupland
Journal of Food Science 67 ( 4) 1473 -1477
14
2002
Stability, temperature dependence, and microstructure of high pressure jet-treated dairy foams
Federico Miguel Harte , John Coupland , Grace Lewis Voronin
Food Hydrocolloids 116 106621
2021
Communicating the science of food
John Coupland
2016
Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness.
Kelsey Tenney , John Hayes , Stephen Euston , Ryan Elias
Journal of Food Science 82 ( 2) 509 -516
14
2017
Working to Improve Scientific Integrity.
John Coupland
Journal of Food Science 84 ( 7) 1670 -1671
2019
Determination of Solid Fat Content by Nuclear Magnetic Resonance
John Coupland
Current Protocols in Food Analytical Chemistry ( 1) 567 -574
2
2001
Crystallization in simple paraffins and monoacid saturated triacylglycerols dispersed in water
John Coupland , Eric Dickinson , D Julian McClements , Malcolm Povey
SPECIAL PUBLICATION-ROYAL SOCIETY OF CHEMISTRY 113 243 -243
15
1993
PROCTER DEPARTMENT OF FOOD SCIENCE, UNIVERSITY OF LEEDS, LEEDS LS2 9JT, UK
John Coupland , Eric Dickinson , D Julian McClements , Malcolm Povey
Special Publication ( 113) 243 -243
1980
Perspective: a research roadmap about ultra-processed foods and human health for the United States Food System: Proceedings from an Interdisciplinary, Multi-Stakeholder Workshop
Lauren E O’Connor , Kelly A Higgins , Katarina Smiljanec , Robert Bergia
Advances in Nutrition
6
2023
Funding Food Science
John Coupland
Food Technology 71 ( 3)
2
2017
Stabilization of carrageenan free chocolate milk
Federico Miguel Harte , Michelle Tran , John Coupland , Robert Roberts
2022