John Neil Coupland, Ph.D.

Food Science Pennsylvania State University, State College, PA, United States 
Colloid science, food chemistry
"John Coupland"
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Elder AS, Coupland JN, Elias RJ. (2021) Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions. Food Chemistry. 346: 128885
Voronin GL, Roberts R, Felix TL, et al. (2020) Effect of high-pressure-jet processing on the physiochemical properties of low-fat ice cream mix. Journal of Dairy Science
Elder AS, Coupland JN, Elias RJ. (2019) Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions. Food Chemistry. 272: 174-181
Durand E, Zhao Y, Ruesgas‐Ramón M, et al. (2019) 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
Qu Y, Harte FM, Elias RJ, et al. (2018) Effect of ethanol on the solubilization of hydrophobic molecules by sodium caseinate Food Hydrocolloids. 77: 454-459
Tenney K, Hayes J, Euston S, et al. (2017) Binding of Caffeine and Quinine by Whey Protein and the Effect on Bitterness. Journal of Food Science
Trinetta V, Morgan MT, Coupland JN, et al. (2017) Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems. Journal of Food Science
Durand E, Zhao Y, Coupland J, et al. (2015) Assessing interactions between lipophilic and hydrophilic antioxidants in food emulsions. Journal of Agricultural and Food Chemistry
Leong WF, Berton-Carabin CC, Elias RJ, et al. (2015) Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. Journal of Colloid and Interface Science. 459: 36-43
Zhao Y, Elias RJ, Coupland JN. (2015) Effect of food structure on the distribution and reactivity of small molecules Current Opinion in Food Science. 4: 19-24
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