Michael A. Rogers
Michael A. Rogers
Other namesRogers, M, Rogers, MA
University of Guelph, Department of Food Science
Verified email at - Homepage
Cited by
Cited by
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
To gel or not to gel: Correlating molecular gelation with solvent parameters
Y Lan, MG Corradini, RG Weiss, SR Raghavan, MA Rogers
Chemical Society Reviews 44 (17), 6035-6058, 2015
4.56: Novel Lipid Substitutes
MA Rogers
Comprehensive Biotechnology, 662-675, 2019
12-Hydroxystearic acid oleogels
MA Rogers
Edible oleogels, 85-102, 2018
Novel structuring strategies for unsaturated fats–Meeting the zero-trans, zero-saturated fat challenge: A review
MA Rogers
Food Research International 42 (7), 747-753, 2009
Advances in edible oleogel technologies–A decade in review
A Singh, FI Auzanneau, MA Rogers
Food Research International 97, 307-317, 2017
Harnessing Hansen solubility parameters to predict organogel formation
J Gao, S Wu, MA Rogers
Journal of Materials Chemistry 22 (25), 12651-12658, 2012
Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels
MA Rogers, AJ Wright, AG Marangoni
Current opinion in colloid & interface science 14 (1), 33-42, 2009
Oil organogels: the fat of the future?
MA Rogers, AJ Wright, AG Marangoni
Soft matter 5 (8), 1594-1596, 2009
Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils
MA Rogers, AJ Wright, AG Marangoni
Soft Matter 4 (7), 1483-1490, 2008
Measurement of nanomaterials in foods: integrative consideration of challenges and future prospects
C Szakal, SM Roberts, P Westerhoff, A Bartholomaeus, N Buck, ...
ACS nano 8 (4), 3128-3135, 2014
Encyclopedia of Food Chemistry: Fat replacers
MA Rogers
Academic Press, 2019
Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate
P Lee, MA Rogers
International Journal of Gastronomy and Food Science 1 (2), 96-100, 2012
Non-isothermal nucleation and crystallization of 12-hydroxystearic acid in vegetable oils
MA Rogers, AG Marangoni
Crystal Growth and Design 8 (12), 4596-4601, 2008
Structural basis for the yield stress in plastic disperse systems
AG Marangoni, MA Rogers
Applied Physics Letters 82 (19), 3239-3241, 2003
Comparing and correlating solubility parameters governing the self-assembly of molecular gels using 1, 3: 2, 4-dibenzylidene sorbitol as the gelator
Y Lan, MG Corradini, X Liu, TE May, F Borondics, RG Weiss, MA Rogers
Langmuir 30 (47), 14128-14142, 2014
Solvent-modulated nucleation and crystallization kinetics of 12-hydroxystearic acid: a nonisothermal approach
MA Rogers, AG Marangoni
Langmuir 25 (15), 8556-8566, 2009
Edible oleogels in molecular gastronomy
MA Rogers, T Strober, A Bot, JF Toro-Vazquez, T Stortz, AG Marangoni
International Journal of Gastronomy and Food Science 2 (1), 22-31, 2014
Scaling behavior of the elastic modulus in colloidal networks of fat crystals
TS Awad, MA Rogers, AG Marangoni
The Journal of Physical Chemistry B 108 (1), 171-179, 2004
Influence of emulsifier structure on lipid bioaccessibility in oil–water nanoemulsions
A Speranza, MG Corradini, TG Hartman, D Ribnicky, A Oren, MA Rogers
Journal of agricultural and food chemistry 61 (26), 6505-6515, 2013
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