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M

Michael A. Rogers

University of Guelph

60H指数
246论文数
1.1W被引数
收录论文 106
发表时间
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Modulating rheological properties and gastric emptying behavior of high internal phase emulsions via oleogelation: Influence of crystal morphology通过油凝胶法制备高内相乳液，调控其流变特性和胃排空行为：晶体形态的影响
errFood Research International
IF8
err2026-09-29
err0
PREAI
errWang, Xin; Zheng, Jiewen; Rogers, Michael A.; Cao, Yong; Lan, Yaqi
err分享
err收藏
The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM-1 Simulated Digestion Studies in Review食物结构对脂肪酸生物可及性的影响：TIM-1模拟消化研究十年回顾
errMolecular Nutrition & Food Research
IF4.2
err2026-03-15
err0
errOAAI
errMichael A. Rogers; Amanda J. Wright
err分享
err收藏
Bioaccessibility of avocado polyhydroxylated fatty alcohols
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
errOAAI
errAhmed, Nawaz; Smith, Richard W.; Chen, Peter X.; Rogers, Michael A.; Spagnuolo, Paul A.
err分享
err收藏
Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate
errFOOD CHEMISTRY
IF9.8
err2024-07-01
err5
PREAI
errLiao, Ziying; Wang, Xin; Lu, Muwen; Zhong, Ruimin; Xiao, Jie; Rogers, Michael A.; Cao, Yong; Lan, Yaqi
err分享
err收藏
Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err0
errOAAI
errColaruotolo, Louis A.; Singh, Singam Suranjoy; Dobson, Stacie; Lim, Loong-Tak; Joye, Iris J.; Rogers, Michael A.; Corradini, Maria G.
err分享
err收藏
Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues科学美食: 大蒜汁和大蒜素 (thio-2-propene-1-sulfinic S-烯丙基酯) 稳定蛋白甜饼的机制
errFOOD CHEMISTRY
IF9.8
err2024-01-01
err0
PREAI
errZhu, Dennis; Sadat, Azin; Joye, Iris J.; Vega, Cesar; Rogers, Michael A.
err分享
err收藏
Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-12-01
err1
PREAI
errAmer, Hala; Zhou, Zhitong; Corradini, Maria G.; Joye, Iris J.; Rogers, Michael A.
err分享
err收藏
Construction of interfacial crystallized oleogel emulsion with improved thermal stability热稳定性提高的界面结晶油凝胶乳液的构建
errFOOD CHEMISTRY
IF9.8
err2023-09-01
err10
PREAI
errLiao, Ziying; Dong, Lulu; Lu, Muwen; Zheng, Songbai; Cao, Yong; Rogers, Michael; Lan, Yaqi
err分享
err收藏
The digestive fate of beef versus plant-based burgers from bolus to stool
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-05-01
err6
PREAI
errZhou, Zhitong; Amer, Hala; Sultani, Arianna; Nasr, Pedram; Wang, Yan; Corradini, Maria G.; Goff, H. Douglas; LaPointe, Gisele; Rogers, Michael A.
err分享
err收藏
Microstructure and physical properties of novel bigel-based foamed emulsions
errFOOD HYDROCOLLOIDS
IF12.4
err2023-01-01
err28
PREAI
errZheng, Ruting; Chen, Yunjiao; Wang, Yanyan; Rogers, Michael A.; Cao, Yong; Lan, Yaqi
err分享
err收藏
Comparison of static and dynamic in vitro digestibility and bioaccessibility of palm-based emulsions and correlation to a human study: effects of triacylglycerol crystallinity
errFOOD & FUNCTION
IF5.4
err2023-01-01
err0
PREAI
errLi, Y. L.; Ulbikas, J. D.; Hamad, S.; Chen, R.; Maw, J.; Nasr, P.; Rogers, M.; Wright, A. J.
err分享
err收藏
Halogen- and hydrogen-bonded self-assembled fibrillar networks of substituted 1,3:2,4-dibenzylidene-d-sorbitols (DBS)
errNANOSCALE
IF5.1
err2023-01-01
err2
PREAI
errBai, Y.; Nasr, P.; King, G.; Reid, J. W.; Leontowich, A. F. G.; Corradini, M. G.; Weiss, R. G.; Auzanneau, F. -I.; Rogers, M. A.
err分享
err收藏
Microorganisms Special Issue How Do Food and Probiotics Influence the Composition and Activity of the Gut Microbiota?
errMICROORGANISMS
IF4.2
err2022-10-22
err1
errOAAI
errLaPointe, Gisele; Rogers, Michael A.
err分享
err收藏
Food as we knew it: Food processing as an evolutionary discourse
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-10-01
err3
PREAI
errRogers, Michael A.; Amer, Hala
err分享
err收藏
Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying
errFRONTIERS IN NUTRITION
IF5.1
err2022-07-22
err8
errOAAI
errHamad, Samar; Chen, Run; Zhou, Zhitong; Nasr, Pedram; Li, Ye Ling; Tari, Niloufar Rafiee; Rogers, Michael A.; Wright, Amanda J.
err分享
err收藏
Lipid crystallinity of oil-in-water emulsions alters in vitro
errFOOD CHEMISTRY
IF9.8
err2022-07-01
err3
PREAI
errBorduas, M.; Spagnuolo, P. A.; Marangoni, A. G.; Corradini, M. G.; Wright, A. J.; Rogers, M. A.
err分享
err收藏
Sliced versus formulated potato chips - Does food structure alter lipid digestion?
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2022-04-01
err1
PREAI
errZhou, Zhitong; Nasr, Pedram; Sultani, Arianna; Goff, H. Douglas; Corradini, Maria G.; Joye, Iris J.; Rogers, Michael A.
err分享
err收藏
Construction of foam-templated oleogels based on rice bran protein基于米糠蛋白的泡沫模板油凝胶的构建
errFOOD HYDROCOLLOIDS
IF12.4
err2022-03-01
err35
PREAI
errWei, Feilong; Lu, Muwen; Li, Jize; Xiao, Jie; Rogers, Michael A.; Cao, Yong; Lan, Yaqi
err分享
err收藏
Chemical hardening of gliadin nanoparticles alters their oil-water interfacial behaviour
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2021-10-01
err1
PREAI
errPetker, Katherine; Rogers, Michael A.; Joye, Iris J.
err分享
err收藏
Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-07-27
err6
PREAI
errWest, E. A. L.; Xu, A. X.; Bohrer, B. M.; Corradini, M. G.; Joye, I. J.; Wright, A. J.; Rogers, M. A.
err分享
err收藏

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