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Amanda Wright
Amanda Wright
Verified email at uoguelph.ca
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Cited by
Cited by
Year
Potential food applications of edible oil organogels
NE Hughes, AG Marangoni, AJ Wright, MA Rogers, JWE Rush
Trends in Food Science & Technology 20 (10), 470-480, 2009
2892009
The effect of minor components on milk fat crystallization
AJ Wright, RW Hartel, SS Narine, AG Marangoni
Journal of the American Oil Chemists' Society 77 (5), 463-475, 2000
2082000
Rheological properties of milkfat and butter
AJ Wright, MG Scanlon, RW Hartel, AG Marangoni
Journal of food science 66 (8), 1056-1071, 2001
1912001
Impact of interfacial composition on emulsion digestion and rate of lipid hydrolysis using different in vitro digestion models
AM Nik, AJ Wright, M Corredig
Colloids and Surfaces B: Biointerfaces 83 (2), 321-330, 2011
1382011
Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels
MA Rogers, AJ Wright, AG Marangoni
Current opinion in colloid & interface science 14 (1), 33-42, 2009
1362009
Oil organogels: the fat of the future?
MA Rogers, AJ Wright, AG Marangoni
Soft matter 5 (8), 1594-1596, 2009
1312009
Formation, structure, and rheological properties of ricinelaidic acid‐vegetable oil organogels
AJ Wright, AG Marangoni
Journal of the American Oil Chemists' Society 83 (6), 497-503, 2006
1252006
Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils
MA Rogers, AJ Wright, AG Marangoni
Soft Matter 4 (7), 1483-1490, 2008
1202008
Phase behavior, stability, and mesomorphism of monostearin–oil–water gels
HD Batte, AJ Wright, JW Rush, SHJ Idziak, AG Marangoni
Food Biophysics 2 (1), 29-37, 2007
942007
Ethylcellulose oleogels for lipophilic bioactive delivery–effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene
MO Chloe, M Davidovich-Pinhas, AJ Wright, S Barbut, AG Marangoni
Food & Function 8 (4), 1438-1451, 2017
922017
Comparison of experimental techniques used in lipid crystallization studies
AJ Wright, SS Narine, AG Marangoni
Journal of the American Oil Chemists' Society 77 (12), 1239-1242, 2000
882000
Release of lipophilic molecules during in vitro digestion of soy protein‐stabilized emulsions
AM Nik, M Corredig, AJ Wright
Molecular Nutrition & Food Research 55 (S2), S278-S289, 2011
842011
Surface adsorption alters the susceptibility of whey proteins to pepsin-digestion
AM Nik, AJ Wright, M Corredig
Journal of Colloid and Interface Science 344 (2), 372-381, 2010
802010
Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestion
AJ Wright, C Pietrangelo, A MacNaughton
Food chemistry 107 (3), 1253-1260, 2008
792008
Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties
AM Nik, S Langmaid, AJ Wright
Food & function 3 (3), 234-245, 2012
752012
Effect of DAG on milk fat TAG crystallization
AJ Wright, AG Marangoni
Journal of the American Oil Chemists' Society 79 (4), 395-402, 2002
722002
Effect of processing conditions on the structure of monostearin–oil–water gels
HD Batte, AJ Wright, JW Rush, SHJ Idziak, AG Marangoni
Food research international 40 (8), 982-988, 2007
682007
Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males
JM Veenstra, AM Duncan, CN Cryne, BR Deschambault, JI Boye, ...
Food Research International 43 (2), 553-559, 2010
662010
Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients
AM Nik, AJ Wright, M Corredig
Food & function 1 (2), 141-148, 2010
622010
Time, temperature, and concentration dependence of ricinelaidic acid–canola oil organogelation
AJ Wright, AG Marangoni
Journal of the American Oil Chemists' Society 84 (1), 3-9, 2007
622007
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