Amanda Wright, University of Guelph

Research

bioaccessibility colloidal properties crystallinity dietary lipids emulsions in vitro digestion lipolysis physical properties

Latest papers

Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions.
Critical reviews in food science and nutrition · 2025 · senior author
Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate.
Journal of dairy science · 2021 · senior author
Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action.
Journal of dairy science · 2019

All 6 publications

Latest funding

Influence of dietary lipid physical properties and supramolecular structure on digestibility and nutritional functionality
NSERC · 2019 · Principal investigator
$282,000
Developing an Integrated Approach to Modelling Digestive Processes
NSERC · 2018 · Co-investigator
$150,000
Real Time Polymerase Chain Reaction Machine
NSERC · 2013 · Co-investigator
$23,639

All 11 grants and awards

6 publications.

01

Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions.

Dassoff E, Shireen A, Wright A

Critical reviews in food science and nutrition2025Senior author

DOI: 10.1080/10408398.2023.2273448 PMID: 37947287

02

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

Rafiee Tari N, Gaygadzhiev Z, Guri A, Wright A

Journal of dairy science2021Senior author

DOI: 10.3168/jds.2020-19355 PMID: 33773779

03

Increased milk protein content and whey-to-casein ratio in milk served with breakfast cereal reduce postprandial glycemia in healthy adults: An examination of mechanisms of action.

El Khoury D, Vien S, Sanchez-Hernandez D, Kung B, Wright A, Goff HD, Anderson GH

Journal of dairy science2019

DOI: 10.3168/jds.2019-16358 PMID: 31229285

04

Glycaemic response of proso millet-based (Panicum miliaceum) products.

McSweeney MB, Ferenc A, Smolkova K, Lazier A, Tucker A, Seetharaman K, Wright A, Duizer LM, Ramdath DD

International journal of food sciences and nutrition2017

DOI: 10.1080/09637486.2017.1301890 PMID: 28292202

05

In vitro bioaccessibility and monolayer uptake of lutein from wholegrain baked foods.

Read A, Wright A, Abdel-Aal el-SM

Food chemistry2015

DOI: 10.1016/j.foodchem.2014.11.074 PMID: 25529679

06

Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses.

Wright A, Pinto C, Tulk H, McCluskey J, Goldstein A, Huschka B, Marangoni A, Seetharaman K

Food & function2014First author

DOI: 10.1039/c3fo60596e PMID: 24604409

Influence of dietary lipid physical properties and supramolecular structure on digestibility and nutritional functionality

Principal investigatorNSERC2019Discovery Grants Program - Individual

Principal investigators: Wright, Amanda

Keywords: bioaccessibility; colloidal properties; crystallinity; dietary lipids; emulsions; in vitro digestion; lipolysis; physical properties; solid fat content; triacylglycerols

$282,000

Developing an Integrated Approach to Modelling Digestive Processes

Co-investigatorNSERC2018Research Tools and Instruments

Principal investigators: LaPointe, Gisèle

$150,000

Real Time Polymerase Chain Reaction Machine

Co-investigatorNSERC2013Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Wright, David

$23,639

Role of lipid structure and physical properties in digestive processes impacting nutrition

Principal investigatorNSERC2013Discovery Grants Program - Individual

Principal investigators: Wright, Amanda

$165,000

Multi-mode plate reader

Co-investigatorNSERC2011Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Yada, Rickey

$76,554

Gas chromatography system for basic research on the role of lipids on human health and disease

Co-investigatorNSERC2008Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Ma, David

$54,200

Manipulation of gut microbiota through the consumption of dairy products

Co-investigatorNSERC2008Collaborative Research and Development Grants

Principal investigators: Griffiths, Mansel

$200,105

Ultrasonics for characterizing interactions in colloidal systems

Co-investigatorNSERC2007Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Corredig, Milena

$93,397

Food structuring and encapsulation strategies for nutraceutical stabilization and delivery

Principal investigatorNSERC2006Discovery Grants Program - Individual

Principal investigators: Wright, Amanda

$224,000

Advanced molecular separation of food components under native conditions

Co-investigatorNSERC2006Research Tools and Instruments - Category 1 (<$150,000)

Principal investigators: Corredig, Milena

$101,250

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

Frequent collaborators

Alejandro Marangoni

Food Science

1 shared papers, latest 2014

Write to this professor

A short, specific email works best. This draft uses one of their recent papers; replace the parts in brackets with your own details before sending.

Applying for

Paper to mentionMention their NSERC grant from 2019

Subject: Prospective PhD student: bioaccessibility Dear Professor Wright, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions." (2025), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] I also saw your NSERC-funded project "Influence of dietary lipid physical properties and supramolecular structure on digestibility and nutritional functionality" (2019), and I would be glad to contribute to work in that direction. Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]