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个人简介
My research focus has gradually changed over the years, and now the main aims of my research are to understand how the microstructure of food changes during digestion and the impact of this on health. I am interested in how the molecular and interfacial properties influence the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of dietary fats. This includes investigating the key interfacial and colloidal mechanisms underpinning the digestion and absorption of dietary fat, and how this may impact on physiological responses such as satiety, serum lipids and cholesterol.
研究兴趣
论文共 245 篇作者统计合作学者相似作者
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Wendy L. Hall, Aseel Alkoblan,Philippa S. Gibson, Maria D'Annibale, Astrid Coekaerts, Mathilde Bauer,Johanna H. Bruce, Beryle Lecomte,Armelle Penhoat,Fabienne Laugerette,Marie-Caroline Michalski,Louise J. Salt,
Food & function (2024)
FOOD & FUNCTIONno. 2 (2024): 953-966
Current Research in Food Science (2023): 100515-100515
Louise J. Salt,Giuseppina Mandalari, Mary L. Parker, Mahamoud Hussein,Charlotte E. Mills,Robert Gray,Sarah E. Berry,Wendy Hall,Peter J. Wilde
Food & functionno. 22 (2023): 10232-10239
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Foods (Basel, Switzerland)no. 5 (2023): 949-949
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