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Alejandro G. Marangoni
Alejandro G. Marangoni
University of Guelph
Email verificata su uoguelph.ca - Home page
Titolo
Citata da
Citata da
Anno
Organogels: an alternative edible oil-structuring method
ED Co, AG Marangoni
Journal of the American Oil Chemists' Society 89 (5), 749-780, 2012
7142012
Enzyme kinetics: a modern approach
AG Marangoni
John Wiley & Sons, 2003
6492003
Membrane effects in postharvest physiology
AG Marangoni, T Palma, DW Stanley
Postharvest Biology and Technology 7 (3), 193-217, 1996
4271996
Relating structure of fat crystal networks to mechanical properties: a review
SS Narine, AG Marangoni
Food research international 32 (4), 227-248, 1999
4071999
Chlorophyll degradation in processed foods and senescent plant tissues
JW Heaton, AG Marangoni
Trends in Food Science & Technology 7 (1), 8-15, 1996
3901996
Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity
AI Blake, ED Co, AG Marangoni
Journal of the American Oil Chemists' Society 91 (6), 885-903, 2014
3822014
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
AK Zetzl, AG Marangoni, S Barbut
Food & function 3 (3), 327-337, 2012
3692012
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
3682009
Effect of cooling rate on the structure and mechanical properties of milk fat and lard
R Campos, SS Narine, AG Marangoni
Food Research International 35 (10), 971-981, 2002
3522002
Edible oleogels: structure and health implications
AG Marangoni, N Garti
Elsevier, 2018
2852018
Perspectives from CO+ RE: How COVID-19 changed our food systems and food security paradigms
S Bakalis, VP Valdramidis, D Argyropoulos, L Ahrne, J Chen, PJ Cullen, ...
Current Research in Food Science 3, 166, 2020
2792020
Structure and functionality of edible fats
AG Marangoni, N Acevedo, F Maleky, F Peyronel, G Mazzanti, B Quinn, ...
Soft Matter 8 (5), 1275-1300, 2012
2712012
Fractal nature of fat crystal networks
SS Narine, AG Marangoni
Physical Review E 59 (2), 1908, 1999
2701999
Relationship between crystallization behavior and structure in cocoa butter
AG Marangoni, SE McGauley
Crystal Growth & Design 3 (1), 95-108, 2003
2632003
Shear nanostructuring of monoglyceride organogels
S Da Pieve, S Calligaris, E Co, MC Nicoli, AG Marangoni
Food Biophysics 5, 211-217, 2010
2532010
Chilling injury. A review of possible mechanisms
KL Parkin, A Marangoni, RL Jackman, RY Yada, DW Stanley
Journal of Food Biochemistry 13 (2), 127-153, 1989
2431989
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles
TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni
Lipid Technology 24 (7), 151-154, 2012
2402012
Engineering triacylglycerols: the role of interesterification
AG Marangoni, D Rousseau
Trends in Food Science & Technology 6 (10), 329-335, 1995
2371995
Lipid modification strategies in the production of nutritionally functional fats and oils
WM Willis, RW Lencki, AG Marangoni
Critical Reviews in Food Science and Nutrition 38 (8), 639-674, 1998
2361998
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
2352000
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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