Keynote Speaker

My research is based on Colloidal behaviour in the GI tract. Using a combination of in vitro and in vivo studies my team have shown that thermal processing, emulsification and enzymatic cross-linking can all be used to alter the rate and patterns of dairy protein digestion. Recently, I have 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 September 2016 I moved to University of Leeds to continue these studies in the School of Food Science and Nutrition. I have over 180 peer reviewed publications, Total citations (non-self) = 4743, Average citations per item = 29.4, H-index = 44.
Homepage: www.food.leeds.ac.uk/People/Mackie.php
LinkedIn: www.linkedin.com/in/alan-mackie-98260717/

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