Product
The purest form of “product” for an academic scientist is a peer reviewed paper. To get one you need an idea, resources (people, equipment) to make it happen, a convincing way to represent your findings (text, figures) and the ability to convince an editor and the critical peer reviewers that it all makes sense. It takes a lot of effort but its a great feeling when it all comes together.
For many scientists their vita is little more than a list of papers. If you know how to read the list properly you can see the shape of the career behind it. I’ll try to add more narrative to my future publications but this is my “life list”. Read ‘em and weep.
1. U. Yucel and J.N. Coupland (2010). “Ultrasonic characterization of lactose dissolution”, Journal of Food Engineering 98 28–33
2. B Vardhanabhuti, U. Yucel, J. Coupland, and E.A. Foegeding (2009) “Interactions between beta lactoglobulin and dextran sulfate at near neutral pH and their effect on thermal stability” Food Hydrocolloids 23(6): 1511-1520
3. N. Tangsuphoom and J.N. Coupland (2009). “Effect of surface-active stabilizers on the surface properties of coconut milk emulsions”. Food Hydrocolloids. 23(7): 1801-1809
4. N. Tangsuphoom and J.N. Coupland (2009). “Effect of Thermal Treatments on the Properties of Coconut Milk Emulsions Prepared with Surface-Active Stabilizers”. Food Hydrocolloids. 23(7): 1792-1800
5. Rao RE, Wojnicki FHE, Ghosh S, Coupland JN, Corwin RLW (2008). “Reward Mechanisms in Rats Consuming Different Concentrations of Solid Fat Emulsions” Pharmacology, Biochemistry and Behavior. 89(4): 581-590
6. Gülseren and J.N. Coupland (2008) “Surface Melting in Alkane Emulsion Droplets as Affected by Surfactant Type”. JAOCS 85(5): 413-419
7. Gülseren and J.N. Coupland (2008). Ultrasonic Properties of Partially Frozen Sucrose Solutions. Submitted to J. Food Eng, 89(3): 330-335.
8. N. Tangsuphoom and J.N. Coupland (2008). “Effect of pH and Ionic Strength on the Stability of Coconut Milk Emulsions”. J. Food Sci, 73(6): E274-E280
9. S. Ghosh, D.G. Peterson., J.N. Coupland (2008) “Temporal Aroma Release Profile of Solid and Liquid Droplet Emulsions”, Food Biophysics, 3(4): 335-343
10. N. Tangsuphoom and J.N. Coupland (2008). “Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions”. Food Hydrocolloids.22(7):1233-1242
11. Ghosh S, DG Peterson, and JN Coupland JN (2007) “Aroma release from solid droplet emulsions: Effect of lipid type”, JAOCS (11): 1001-1014
12. S. Ghosh and J.N. Coupland (2008) “Factors affecting the freeze/thaw stability of emulsions”. Food Hydrocolloids 22, 105-111
13. Gülseren and J.N. Coupland (2007) “The effect of emulsifier type and droplet size on phase transitions in emulsified even-numbered n-alkanes “ JAOCS (7): 621-629
14. Gülseren and J.N. Coupland (2007) “Excess Ultrasonic Attenuation due to Solid-Solid and Solid-Liquid Transitions in Emulsified Octadecane”. Crystal Growth and Design 7 (5): 912-918
15. C. P. Chee, D. Djordjevic, H. Faraji, E.A. Decker, R. Hollender, D. J. McClements, D. G. Peterson, R. F. Roberts and J. N. Coupland (2007). Sensory Properties of Vanilla and Strawberry Flavored Ice cream Supplemented with Omega-3 Fatty Acids. Milchwissenschaft. 62(1): 66-69
16. Gülseren and J.N. Coupland (2007). Ultrasonic Velocity Measurements in Frozen Model Food Solutions. J. Food Eng. 79: 1071-1078
17. R.V. Potineni, L.A. Dalby, J.N. Coupland and R.F. Roberts (2006) Sensory and Micro-structural Properties of Ice Cream Manufactured at a High Draw Temperature in a Vertical Barrel Freezer and Different Dasher Speeds. Journal of Food Science and Technology, 2006. 43(3): p. 242-246
18. Chee, C.P., Roberts, R.F., Coupland, J.N (2006). Effect of temperature, time, medium form and casein on lipid oxidation of polyunsaturated fatty acids in algae oil Milchwissenschaft 61 (2): 142-145 2006
19. Ghosh S, Peterson DG, Coupland JN (2006). 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(5), 1829-1837.
20. S. Ghosh, G.L.Cramp and J.N. Coupland (2006). Effect of Aqueous Phase Composition on the Freeze-Thaw Stability of Emulsions, Colloids and Surfaces A., 272(1-2): 82-88.
21. N. Tangsuphoom and J.N. Coupland (2005). Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions. Journal of Food Science, 70 (8): E466-E470
22. C. P. Chee, J. J. Gallaher, D. Djordjevic, H. Faraji, D.J. McClements, E.A. Decker, R. Hollender, D.G. Peterson, R. F. Roberts and J. N. Coupland (2005). Chemical and Sensory Analysis of Strawberry Flavored Yogurt Supplemented with an Omega-3 Oil Rich Emulsion. Journal of Dairy Research, 72, 1-6.
23. J.J. Gallaher, R. Hollender, D.G. Peterson, R.F. Roberts and J.N. Coupland (2004). Effect of Composition and Antioxidants on the Oxida-3wtive Stability of Fluid Milk Supplemented with an Oil Rich Emulsion. International Dairy Journal, 15(4), 333-341.
24. G.L. Cramp, A.M. Docking, S. Ghosh, and J.N. Coupland (2004). Stability of Oil-in-Water Emulsions to Continuous Phase Freezing. Food Hydrocolloids, 18(6), 899-905.
25. J.N. Coupland (2004). Low Intensity Ultrasound. Food Research International, 37(6), 537-543.
26. R. Saggin and J.N Coupland (2004). Rheology of Xanthan/Sucrose Mixtures at Ultrasonic Frequencies. Journal of Food Engineering, 65(1), 49-53.
27. M. Elwell, R.F. Roberts and J.N. Coupland (2004). Effect of homogenization and surfactant type on exchange of oil between emulsion droplets. Food Hydrocolloids 2004, 18, 413-418
28. R. Saggin, R. and J.N. Coupland (2004), Shear and Longitudinal Reflectance Measurements of Solid Fat Dispersions. Journal of the American Oil Chemists Society, 81, 27-32
29. H. Sigfusson, G.R. Ziegler and J.N. Coupland (2004), Ultrasonic Monitoring of Food Freezing. J. Food Eng, 62, 263-269.
30. Malhotra and J.N. Coupland (2004). The Effect of Surfactants on the Solubility, Zeta Potential, and Viscosity of Soy Protein Isolates. Food Hydrocolloids, 18, 263-269.
31. J. Palanuwech, and J. N. Coupland (2003), Effect of Surfactant Type on the Stability of Oil-in-Water Emulsions to Dispersed Phase Crystallization, Colloids and Surfaces A, 223(1-3), 251-262.
32. J. Palanuwech, R. Potineni, R.F. Roberts, and J.N. Coupland (2003), A Method to Measure Free Fat in Emulsions, Food Hydrocolloids 17, 55-62.
33. J.N. Coupland (2002). Crystallization in Emulsions. Current Opinion in Colloid and Interface Science, 7(5-6), 445-450.
34. R. Saggin and J.N. Coupland (2002). Measurement of Solid Fat Content by Ultrasonic Reflectance in Model systems and Chocolate. Food Research International, 35(10), 999-1005.
35. S. Vanapalli, J. Palanuwech and J.N. Coupland (2002), Influence of Fat Crystallization on the Stability of Flocculated Emulsions, J. Ag. Food Chem. 50(18): 5224-5228.
36. R. Saggin and J.N. Coupland (2002), Ultrasonic Monitoring of Powder Dissolution, J Food Sci, 67 (4): 1473-1477.
37. S. Vanapalli and J. Palanuwech and J.N. Coupland (2002), Freeze-thaw Stability of Oil-in-Water Emulsions: Effect of Oil Type, Dispersed Phase Volume Fraction and Cooling Rate, Colloids and Surfaces A. 204(1-3): 227-237.
38. H. Sigfusson, G.R. Ziegler and J.N. Coupland (2001), Ultrasonic Monitoring of Unsteady State Cooling of Food Products, Trans. ASAE. 44: 1235-1240.
39. S. Vanapalli and J.N. Coupland (2001), Emulsions Under Shear – The Formation and Properties of Partially Coalesced Lipid Structures, Food Hydrocolloids, 15:507-512.
40. R. Saggin, and J.N. Coupland (2001), Non-Contact Ultrasonic Measurements of Food Materials, Food Research International, 34:865-870.
41. J.N. Coupland and D.J. McClements (2001), Droplet Size Determination in Food Emulsions: Comparison of Ultrasonic and Light Scattering Methods, J. Food Eng., 50:117-120
42. R. Saggin and J.N. Coupland (2001), Concentration Determination by Acoustic Reflectance, J. Food Sci., 68:681-685.
43. R. Saggin and J.N. Coupland (2001), Oil Viscosity Measurement by Ultrasonic Reflectance, J. American Oil Chem. Soc., 78:509-511.
44. S. Vanapalli and J.N. Coupland (2000), Characterization of Food Colloids by Phase Analysis Light Scattering, Food Hydrocolloids, 14:315-317.
45. J.N. Coupland, N.B. Shaw, F.J. Monahan, E.D. O’Riordan, and M. O’Sullivan (2000), Modeling the Effect of Glycerol on the Moisture Sorption Behavior of Whey Protein Edible Films, J. Food Eng., 43:25-30.
46. Garbolino, G.R. Ziegler, and J.N. Coupland (2000), Ultrasonic Determination of the Effect of Shear on Lipid Crystallization, J. American Oil Chem. Soc., 77:157-162.
47. T.K. Basaran, J.N. Coupland, and D.J. McClements (1999), Monitoring Molecular Diffusion of Sucrose in Xanthan Solutions using Ultrasonic Velocity Measurements, J. Food Sci., 64:125-128.
48. J.N. Coupland (1998), Ultrasonic Characterization of Emulsions, Recent Res. Devel. Oil Chem., 2:115-137.
49. R. Chanamai, J.N. Coupland, and D.J. McClements (1998), Effect of Temperature on the Ultrasonic Properties of Oil-in-Water Emulsions, Colloids and Surfaces A., 139:241-250.
50. R. Ghaedian, J.N. Coupland, E.A. Decker and D.J. McClements (1998), Ultrasonic Determination of Fish Composition, J. Food Eng., 35:323-327.
51. J.N. Coupland and D.J. McClements (1997), A Compilation of Some Physical Properties of Liquid Edible Oils, J. American Oil Chem. Soc., 74:1559-1564.
52. J.N. Coupland, D. Brathwaite, P. Fairley, and D.J. McClements (1997), Effect of Ethanol on the Solubilization of Hydrocarbon Emulsion Droplets in Nonionic Surfactant Micelles. J. Colloid Interface Sci., 190:71-75.
53. J.N. Coupland and D.J. McClements (1997), Droplet Composition Affects the Rate of Oxidation of Emulsified Ethyl Linoleate - Supporting Evidence, J. American Oil Chem. Soc., 73:1207.
54. K. Demetriades, J.N. Coupland, and D.J. McClements (1997), Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl, J. Food Sci, 62:1-6.
55. K. Demetriades, J.N. Coupland, and D.J. McClements (1997), The Effect of Temperature on the Stability of Whey Protein Stabilized emulsions, J. Food Sci, 62:462-467.
56. J. Weiss, J.N. Coupland, D. Brathwaite and D.J. McClements (1997), Molecular Structure of Hydrocarbons in Emulsion Droplets Affects their Solubilization in Nonionic Surfactant Micelles. Colloids and Surfaces A., 121:53-60.
57. J.N. Coupland, Z. Zhu, H. Wan, D.J. McClements, W.W. Nawar, P. Chinachotti (1996), Droplet Composition Affects the Rate of Oxidation of Emulsified Ethyl Linoleate, J. American Oil Chem. Soc., 73:795-801.
58. J.N. Coupland and D.J. McClements (1996), Lipid Oxidation in Food Emulsions, Trends in Food Science and Technology, 7:83-91.
59. J. Weiss, J.N. Coupland and D.J. McClements (1996), Solubilization of Hydrocarbon Emulsion Droplets Suspended in Nonionic Surfactant micelle solutions, J. Phys. Chem., 100:1066-71.
60. J.N. Coupland, J. Weiss, A. Lovy and D.J. McClements (1996), Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar solution, J. Food Sci., 61:1114-1117.
61. D.J. McClements and J.N. Coupland (1996), Theory of Droplet Size Distribution Measurements in Emulsions using Ultrasonic Spectroscopy. Colloids and Surfaces A., 117:161-70.
62. Y. Vodovotz, E. Vittadini, J.N. Coupland, D.J. McClements and P. Chinachotti (1996), Bridging the Gap: The use of Confocal Microscopy in Food Research, Food Tech., 50:74-82.
