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John Coupland, Ph.D.

  • Professor of Food Science;
  • Chair of the Ingredients as Materials Impact Group
John Coupland, Ph.D.
337 Rodney A. Erickson Food Science Building
University Park, PA 16802
Work Phone: 814-865-2636

Education

  1. Ph.D. Leeds University, UK Food Science, 1996
  2. B.S. Leeds University, UK Food Science, 1991

Research Interests:

I coordinate the Ingredients as Materials research group in the department of food science. I am also a member if the Institute of Food Technologists.  My own research is involved with study of the physical properties of foods, especially lipids.   

Emulsion Science.  Emulsions are fine dispersions of immiscible liquids.  In foods this is almost always oil droplets in water for example milk, mayonnaise and ice cream mix.  The size, number and state of association of the particles define the physical properties and stability of the product.  Recent work in my lab has involved using emulsions to deliver lipid soluble flavors and nutrients into aqueous foods.  In particular we are experimenting with very fine droplets of crystalline fats.  In addition we are using a Micropore membrane homogenizer to generate water-in-oil emulsions and then use them to encapsulate microorganisms and colors and to add water to chocolate.

Extending the Functionality of Food Polymers. Food macromolecules are frequently used to impart desired physical structure to foods (e.g., thickening, gel formation, stabilizing emulsions, film formation and microencapsulation). By studying the chemical and physical basis of the interactions responsible for functionality, it is possible to extend the range of use of existing ingredients and develop novel products. If a new role can be identified for a food ingredient, its value is often increased - particularly important for low-value or surplus food ingredients.  Recent studies in my lab on the functionality of soy has elucidated a mechanism for the enhancement of solubility by the addition of pectin.  We are now doing a pilot scale trial on how it will work in a real bottled beverage.

Ultrasonic Sensors. Good sensors facilitate the automation of food production processes. Low power, high frequency sound can, in some cases, be the ideal sensor as it is non-invasive, non-destructive, and cheap. Ultrasonic methods are already available to measure several simple properties of foods including depth in a tank, flow rate in a pipe, and composition of simple binary solutions. Better data analysis could extend these applications to include measurement of emulsion particle size, polymer compressibility, crystallization of fats and sugars, and chemical kinetics - all without the need to disturb the sample. These sensors can readily be incorporated into an imaging system to detect contamination (e.g., glass, wood, or metal fragments) or structural inhomogineities in the food itself (e.g. air bubbles in cheese, sugar gradients.  Current research in my lab involves use of ultrasound to study the mixing and sedimentation of solid particles dispersed in oil.  Liquid chocolate is a suspension of solid particles in oil and the way the particles stick to one another affects the flowability of the dispersion.


Recent Publications:

Refereed Journal Publications

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”.

5) Rao RE, Wojnicki FHE, Ghosh S, Coupland J, Corwin RLW (2008). Reward Mechanisms in Rats Consuming Different Concentrations of Solid Fat Emulsions.  Pharmacology, Biochemistry and Behavior. 89(4): 581-590.

6) I. Gülseren and J.N. Coupland (2008).  Surface Melting in Alkane Emulsion Droplets as Affected by Surfactant Type.  JAOCS 85(5): 413-419.

7)  I. Gülseren and J.N. Coupland (2008).  Ultrasonic Properties of Partially Frozen Sucrose Solutions.   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 Stability and Structure of Coconut Milk Emulsions.  Food Hydrocolloids.22:1233-1242.

11) S. Ghosh, D.G. Peterson, and 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) I. 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.

14)  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.

15) I. Gülseren and J.N. Coupland (2007).  Ultrasonic Velocity Measurements in Frozen Model Food Solutions.  J. Food Eng. 79: 1071-1078

16) R.V. Potineni, L.A. Dalby, J.N. Coupland and R.F. Roberts. 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.

17) 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 (2): 142-145

18) 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.

19) 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.

20) 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.

21) 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.

22) J.J. Gallaher, R. Hollender, D.G. Peterson, R.F. Roberts and J.N. Coupland (2004). Effect of Composition and Antioxidants on the Oxidative Stability of Fluid Milk Supplemented with an ?-3 Oil Rich Emulsion. International Dairy Journal, 15(4), 333-341.

23) 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.

24) J.N. Coupland (2004). Low Intensity Ultrasound. Food Research International, 37(6), 537-543.

25) R. Saggin and J.N Coupland (2004). Rheology of Xanthan/Sucrose Mixtures at Ultrasonic Frequencies. Journal of Food Engineering, 65(1), 49-53.

26) 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.

27) 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.

28) H. Sigfusson, G.R. Ziegler and J.N. Coupland (2004), Ultrasonic Monitoring of Food Freezing. J. Food Eng, 62, 263-269.

29) A. 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.

30) 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.

31) 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.

32) J.N. Coupland (2002). Crystallization in Emulsions. Current Opinion in Colloid and Interface Science, 7(5-6), 445-450.

33) 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.

334) 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.

35) R. Saggin and J.N. Coupland (2002), Ultrasonic Monitoring of Powder Dissolution, J Food Sci., 67 (4): 1473-1477.

36) 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.

37) H. Sigfusson, G.R. Ziegler and J.N. Coupland (2001), Ultrasonic Monitoring of Unsteady State Cooling of Food Products, Trans. ASAE. 44: 1235-1240.

38) S. Vanapalli and J.N. Coupland (2001), Emulsions Under Shear - The Formation and Properties of Partially Coalesced Lipid Structures, Food Hydrocolloids, 15:507-512.

39) R. Saggin, and J.N. Coupland (2001), Non-Contact Ultrasonic Measurements of Food Materials, Food Research International, 34:865-870.

40) 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.

41) R. Saggin and J.N. Coupland (2001), Concentration Determination by Acoustic Reflectance, J. Food Sci., 68:681-685.

42) R. Saggin and J.N. Coupland (2001), Oil Viscosity Measurement by Ultrasonic Reflectance, J. American Oil Chem. Soc., 78:509-511.

43) S. Vanapalli and J.N. Coupland (2000), Characterization of Food Colloids by Phase Analysis Light Scattering, Food Hydrocolloids, 14:315-317.

44) 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.

45) C. 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.



Parts of Books and Extended Conference Proceedings

46) J.N. Coupland (2006). Beyond Hard Spheres: The Functional Role of Lipids in Food Emulsions. In Handbook of Functional Lipids edited by C. Akoh , pp 163-176, CRC Press, Boca Raton, Florida.

47) S. Vanapalli and J.N. Coupland (2004). Orthokinetic Stability of Food Emulsions. In Food Emulsions, 4th Edn., edited by S.E. Friberg, K. Larsson, and J. Sjoblom, pp 327-352, Marcel Dekker, New York.

48) J.N. Coupland and D.J. McClements (2004). Ultrasonic Analysis of Food Emulsions. In Food Emulsions, 4th Edn., edited by S.E. Friberg, K. Larsson, and J. Sjoblom, pp 573-592, Marcel Dekker, New York.

49) G.R. Ziegler, C. Garbolino, and J.N. Coupland (2003). The Influence of Surfactants and Moisture on the Colloidal and Rheological Properties of Model Chocolate Suspensions. ISFRS Conference Proceedings.

50) J.N. Coupland and R. Saggin (2003), Ultrasonic Monitoring of Chocolate Tempering. "Proceedings of the 4th International Symposium on Confectionery Science", ed. G.R. Ziegler, Penn State University Press.

51) J.N. Coupland and R. Saggin (2002), Ultrasonic Sensors for the Food Industry, Advances in Food and Nutrition Research, vol. 45, ed. S. Taylor, pp 101-165, Academic Press, NY.

52) J.N. Coupland (2002). Determination of Solid Fat Content by Nuclear Magnetic Resonance. In "Current Protocols in Food Analytical Chemistry", eds. R.E. Wroldstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, and P. Sporns, pp. D3.1.1-D3.1.8. John Wiley & Sons, New York.

53) R. Saggin and J.N. Coupland (2002), Study of Dissolution Kinetics of Food Powders by Ultrasonic Reflectance. In "Fine Powder Processing 2001" eds J.H. Adair, V.M. Puri, K.S. Harris and C.C. Huang, pp 44-51. Penn State University Press, University Park.

54) J.N. Coupland and D.J. McClements (2001), Ultrasonic Characterization of Food Emulsions. In "Encyclopedic Handbook of Emulsion Technology", ed. J. Sjoblom, Marcel Dekker, pp. 233-242.

55) J.N. Coupland, (2001), Ultrasonic Characterization of Lipid Crystallization, In: "Crystallization and Solidification Properties of Lipids", eds. N. Widlak, R. Hartel, S. Narine, pp. 132-146, AOCS Press, Champaign, Illinois.

56) J.N. Coupland and D.J. McClements (2001), Ultrasonics. In "NDT Methods for Foods", ed. S. Gunasekaran, Marcel Dekker, NY, pp. 217-241.

57) J.N. Coupland, E. Dickinson, D.J. McClements, M.J.W. Povey, C. Rancourt de Mimmerand (1993), Crystallization of simple paraffins and monoacid saturated triacyl glycerols as an oil phase in water. In: "Food Colloids and Polymers: Structure and Dynamics", eds. E. Dickinson and P. Walstra, Royal Society of Chemistry, London, pp 243-249.

58) J.N. Coupland (published online 5/9/2006). Use of Ultrasound for the Non-Destructive Evaluation of Food. Part of the online "Encyclopedia of Agricultural, Food, and Biological Engineering" edited by D. Heldmann (Marcel Dekker).

Manuscripts accepted for publication

59) Celia P. Chee, Darinka Djordjevic, Habibollah Faraji, Eric A. Decker, Ruth Hollender, D. Julian McClements, Devin G. Peterson, Robert F. Roberts and John N. Coupland (accepted 2/13/2006). Sensory Properties of Vanilla and Strawberry Flavored Ice cream Supplemented with Omega-3 Fatty Acids. Submitted to Milchwissenschaft.

60) J.N. Coupland and H. Sigfusson. Food Emulsions. Submitted as a contribution to "Handbook of Food Technology and Food Engineering" edited by. M. Lo. (Marcel Dekker).

61) I. Gülseren and J.N. Coupland (accepted 3/22/2006). Ultrasonic Velocity Measurements in Frozen Model Food Solutions. Submitted to J. Food Eng.

Manuscripts submitted for publication

62) J.N. Coupland (submitted 2/27/04). Food Emulsions. Submitted as a contribution to "The Chemical Physics of Foods" edited by P. Belton (Blackwell).

63) S. Ghosh, D.G. Peterson., J.N. Coupland (submitted 4/25/06) "Flavour binding by solid and liquid emulsion droplets". Submitted to the published proceedings of "Food Colloids: Self-Assembly and Material Science" edited by E. Dickinson.

64) G.R. Ziegler, C. Garbolino, J.N. Coupland, and G. Mongia (submitted 1/3/06). "Surface and Flow Properties of Model Chocolate Dispersions". Submitted to Food Biophysics.

65) S. Ghosh and J.N. Coupland (submitted 6/18/06) "Effects of freeze/thaw on the stability of emulsions". Submitted to the peer-reviewed journal Food Hydrocolloids as part of the special edition devoted to papers presented at the 8th International Hydrocolloids Conference (Trondheim, Norway), edited by Kurt Draget.

 


Research Interests

Cocoa, Chocolate, and Confectionery Researchers

Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

Food Ingredients as Materials Researchers

Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

Dairy Foods Manufacturing Researchers

Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

Food Chemistry

Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.