Alan Mackie, University of Leeds, UK.
My research focuses on the link between food structure and the kinetics of nutrient release. My team have shown the ability of dietary fibre to limit hydrolysis products from diffusing into intestinal mucus. I have also used MRI to look at the link between gastric behaviour and physiological responses.
In particular, they show the importance of understanding the effects of the food matrix on rates of nutrient release. In 2016, I moved to University of Leeds as Chair of Colloid Chemistry in the School of Food Science and Nutrition and in August 2017, I was appointed Head of the School. I have over 200 peer reviewed publications with total citations of around 10,000 and an h-index = 60 (Google Scholar).
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