A. J. Wright

University of Guelph

Canada

Research Interests

Explore related searches

Professors in Canada Professors in Food Science Food Science professors in Canada

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (11)

Year:

2024

Year:

2024

Triacylglycerol crystallinity attenuated palm lipid emulsion droplet static & dynamic in vitro lipolysis, consistent with human lipemia results, but did not protect encapsulated β-carotene from oxidation nor improve its bioaccessibility.

Year:

2023

Year:

2023

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Year:

2020

Collaborators (3)

H. Douglas Goff

Professor

University of Guelph

CANADA

View details

Reihaneh Abdi

University of Guelph

CANADA

View details

Michael Rogers

University of Guelph

CANADA

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

A. J. Wright

Research Interests

Explore related searches

Contact this professor

Articles (11)

Influence of Emulsion Lipid Droplet Crystallinity on Postprandial Endotoxin Transporters and Atherogenic And Inflammatory Profiles in Healthy Men – A Randomized Double‐Blind Crossover Acute Meal Study

The effect of sprouted wheat wholemeal inclusion in bread recipes on postprandial blood glucose and satiety responses in healthy adults: a randomized trial

Comparison of static and dynamic <i>in vitro</i> digestibility and bioaccessibility of palm-based emulsions and correlation to a human study: effects of triacylglycerol crystallinity

Comparison of static and dynamic in vitro digestibility and bioaccessibility of palm-based emulsions and correlation to a human study: effects of triacylglycerol crystallinity

Emulsion acid colloidal stability and droplet crystallinity modulate postprandial gastric emptying and short-term satiety: a randomized, double-blinded, crossover, controlled trial in healthy adult males

Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1

Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate

Lipid digestibility and bioaccessibility of a high dairy fat meal is altered when consumed with whole apples: Investigations using static and dynamic in vitro digestion models

Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio

Emulsion Droplet Crystallinity Attenuates Short-Term Satiety in Healthy Adult Males: A Randomized, Double-Blinded, Crossover, Acute Meal Study

Emulsion Droplet Crystallinity Attenuates Postprandial Plasma Triacylglycerol Responses in Healthy Men: A Randomized Double-Blind Crossover Acute Meal Study

Collaborators (3)

H. Douglas Goff

Reihaneh Abdi

Michael Rogers

Make your next move.