| 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 | 361 | 2009 |
| 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 | 231 | 2000 |
| Rheological properties of milkfat and butter AJ Wright, MG Scanlon, RW Hartel, AG Marangoni Journal of food science 66 (8), 1056-1071, 2001 | 217 | 2001 |
| 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 | 169 | 2009 |
| 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 | 164 | 2006 |
| Oil organogels: the fat of the future? MA Rogers, AJ Wright, AG Marangoni Soft matter 5 (8), 1594-1596, 2009 | 158 | 2009 |
| 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 | 154 | 2011 |
| 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 | 152 | 2017 |
| 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 | 140 | 2008 |
| 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 | 103 | 2007 |
| 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 | 89 | 2011 |
| 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 | 89 | 2000 |
| 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 | 84 | 2010 |
| 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 | 82 | 2012 |
| 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 | 82 | 2008 |
| 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 | 81 | 2007 |
| 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 | 76 | 2010 |
| Effect of DAG on milk fat TAG crystallization AJ Wright, AG Marangoni Journal of the American Oil Chemists' Society 79, 395-402, 2002 | 76 | 2002 |
| High-rosmarinic acid spearmint tea in the management of knee osteoarthritis symptoms AE Connelly, AJ Tucker, H Tulk, M Catapang, L Chapman, N Sheikh, ... Journal of medicinal food 17 (12), 1361-1367, 2014 | 74 | 2014 |
| Nonionic surfactant and interfacial structure impact crystallinity and stability of β-carotene loaded lipid nanodispersions AM Nik, S Langmaid, AJ Wright Journal of agricultural and food chemistry 60 (16), 4126-4135, 2012 | 70 | 2012 |
